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Banana Split Poke Cake Recipe..
Gerry Biordi

Banana Split Poke Cake Recipe

Banana Split Poke Cake is a fun, indulgent dessert inspired by the classic banana split. It features moist cake filled with creamy banana flavor and topped with whipped cream, bananas, strawberries, chocolate, and colorful sprinkles for a festive treat perfect for parties and family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 15
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Video Notes

Ingredients
  

For the Cake
  • 1 box vanilla or yellow cake mix
  • Eggs, vegetable oil, and water as directed on the cake mix package
  • 1 package instant banana cream pudding mix
  • 2 cups cold milk
For the Topping
  • 1 container whipped topping, thawed
  • 2 to 3 ripe bananas, sliced
  • 1/2 cup chocolate fudge sauce
  • 1 cup fresh strawberries, sliced
  • 1/3 cup chopped walnuts or pecans
  • Maraschino cherries, for topping
  • Rainbow sprinkles, optional

Method
 

  1. Preheat the oven according to the cake mix package directions. Grease a 9 x 13-inch baking pan.
  2. Prepare the cake batter according to the package instructions and pour it into the prepared pan
  3. Bake until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
  4. Remove the cake from the oven and let it cool for 10 to 15 minutes.
  5. Use the handle of a wooden spoon or a large straw to poke evenly spaced holes throughout the cake.
  6. Whisk the instant banana pudding mix with cold milk until smooth and thickened.
  7. Pour the pudding over the cake, spreading it evenly and gently pressing it into the holes.
  8. Cover and refrigerate for at least 1 to 2 hours.
  9. Spread the whipped topping evenly over the chilled cake.
  10. Arrange the sliced bananas and strawberries over the whipped topping.
  11. Drizzle with chocolate fudge sauce and sprinkle with chopped walnuts or pecans.
  12. Add rainbow sprinkles and maraschino cherries, if desired.
  13. Chill for another 30 minutes before slicing and serving.

Video

Notes

  • Use ripe but firm bananas for the best texture.
  • Dry the strawberries thoroughly before adding them to the cake.
  • Add bananas close to serving time to help prevent browning.
  • Do not overbake the cake because a tender cake absorbs the pudding better.
  • For the best results, prepare the cake several hours ahead and keep it refrigerated.
  • Leave out the nuts for a nut-free version.
  • Vanilla pudding can replace banana pudding if needed.
  • Chocolate cake can be used instead of vanilla or yellow cake for a richer variation.