In honor of my birthday today, we are sharing a Banana Split Poke Cake recipe. My mom used to make a Hawaiian Sheet Cake for my birthday every year.
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Banana Split Poke Cake Recipe
In honor of my birthday today, we are sharing a Banana Split Poke Cake recipe. My mom used to make a Hawaiian Sheet Cake for my birthday every year. This is the closest to that since I don’t have an oven in my RV only a convection oven. It tastes the same and is so much easier to make.Happy Birthday to me!
Banana Pudding Cake Ingredients:
- Yellow cake mix PLUS ingredients called for on the box
- Banana pudding mix
- Cold milk
- Cool Whip
- Maraschino cherries, rinsed
- Mini chocolate chips
- Rainbow sprinkles
- **For exact amounts please see recipe card below.
How to Make a Jello Pudding Banana Split Cake
Bake the cake in a 9×13″ casserole-style pan according to package directions.
Let the cake cool slightly as you prepare the pudding mix by mixing with 2 cups cold milk.
While the cake is still warm, poke several holes with the back of a wooden spoon all around the cake and pour the prepared pudding overtop. Spread to cover completely with an offset spatula or the back of a spoon.
Refrigerate for 2 hours.
Cut your bananas into slices and then arrange the bananas and 1 cup of the cherries over the pudding layer.
Spread the Cool Whip overtop of the fruit layer and then decorate as desired – we used rainbow sprinkles, mini chocolate chips and the remaining cherries.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutrition may vary depending on the products used.
Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 379mgCarbohydrates: 66gFiber: 2gSugar: 42gProtein: 4g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition may vary depending on the products used.
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