Banana Split Poke Cake

This poke cake is a playful twist on a retro favorite, layering soft pineapple cake with creamy banana pudding and all the classic banana split toppings.

If you love a dessert that feels like summer in every bite, this is it. You get soft cake, creamy pudding, fresh fruit, crunch, and chocolate all in one forkful; basically, the full ice cream parlor experience without needing a bowl.

It's colorful, messy in the best way, and guaranteed to disappear fast at any gathering. Another cake you've got to try, if you loved this one, is my Gluten Free Banana Cake.

Ingredients

Yellow cake mix: A soft, vanilla base that carries all the classic banana split flavors
Eggs, oil, and water (as needed on box): Essential mix-ins that create a light, fluffy cake structure
Crushed pineapple: Adds juicy sweetness and a tropical lift to the cake base
Instant banana pudding mix: Creates a creamy, banana-flavored filling that soaks into every bite
Cold milk: Helps the pudding set into a smooth, pourable texture
Whipped topping: Light, airy layer that balances the richness of the cake and pudding
Bananas: Fresh, creamy fruit that brings classic banana split flavour and softness
Hot fudge sauce: Rich chocolate drizzle that adds deep, indulgent contrast
Chopped walnuts: Crunchy nut topping that adds texture and a slightly toasted flavour
Crushed waffle cone pieces: Sweet, crisp crunch that mimics an ice cream sundae
Maraschino cherries: Bright, sweet garnish that completes the classic banana split look

See recipe card for quantities.

Instructions

Step 1: Prepare cake mix as directed, then fold in drained pineapple and juice. Bake in a 9x13-inch pan until set and golden.

yellow cake in a pan with holes poked in

Step 2: Let the cake cool slightly, then poke holes all over using the handle of a wooden spoon.

jello filling the holes in the poke cake

Step 3: Whisk banana pudding mix with cold milk until slightly thickened but still pourable.

Step 4: Pour pudding over the cake, letting it seep into the holes. Allow it to settle.

Step 5: Spread whipped topping evenly across the surface. Drizzle with hot fudge, then sprinkle walnuts, waffle cone pieces, and cherries. Refrigerate for at least 2 hours. Just before serving, top with fresh banana slices.

Substitutions

White cake mix instead of yellow
Vanilla pudding instead of banana
Pecans instead of walnuts

slice of banana split poke cake with cherry on top

Variations

Strawberry version with fresh sliced strawberries
Extra chocolate with chocolate chips or extra drizzle
Caramel twist with caramel sauce added on top

Equipment

A 9x13-inch baking dish, mixing bowl, whisk and a wooden spoon for poking holes.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh and creamy. For best texture, add banana slices just before serving rather than storing them on the cake.

Top tip

Add the fresh banana slices right before serving so they stay bright, fresh and beautifully textured.

FAQ

Why is my poke cake soggy or watery?

This usually happens if the pudding is too thin or the pineapple isn't well drained. Make sure the pudding is only slightly pourable (not runny) and that the pineapple is thoroughly drained so the cake stays creamy but set.

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