Banana Split Poke Cake

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.

• Yellow cake mix PLUS ingredients called for on the box
• Banana pudding mix
• Cold milk
• Cool Whip
• Maraschino cherries, rinsed 
• Bananas
• 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 9x13" 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.

Cut and serve.

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Yield: 1

Banana Split Poke Cake

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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.

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 2 hours

Total Time 2 hours 50 minutes

Ingredients

• 1 box yellow cake mix
• PLUS ingredients called for on the box
• 1 package banana pudding mix
• 2 cups cold milk
• 3 cups Cool Whip
• 1 ½ cup maraschino cherries, rinsed 
• 2 bananas
• ½ cup mini chocolate chips
• ¼ cup rainbow sprinkles

Instructions

1. Bake the cake in a 9x13" casserole-style pan according to package directions.
2. Let the cake cool slightly as you prepare the pudding mix by mixing with 2 cups cold milk.
3. While the cake is still warm, poke several holes all around the cake and pour the prepared pudding overtop. Spread to cover completely with an offset spatula or the back of a spoon.
4. Refrigerate for 2 hours.
5. Cut your bananas into slices and then arrange the bananas and 1 cup of the cherries over the pudding layer.
6. 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.
7. Cut and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  HOME-X Stainless-Steel Cut and Serve Spatula, Multipurpose Kitchen Tool – 10.75” L x 1.75” W
• 
  Wooden Spoons, 6 Pieces 9 Inch Wood Soup Spoons for Eating Mixing Stirring, Long Handle Spoon with Japanese Style Kitchen Utensil, ADLORYEA Eco Friendly Table Spoon
• 
  Emile Henry Made In France HR Modern Classics Large Rectangular Baker, 13 x 9", White
• 
  Hoosier Hill Farm Rainbow decorating Sprinkles, Large 2 lbs Jar

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 373Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 4mgSodium 379mgCarbohydrates 66gFiber 2gSugar 42gProtein 4g

Nutrition may vary depending on the products used.

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