Banana Split Poke Cake

This Banana Split Poke Cake is a fun, nostalgic dessert packed with all the classic banana split flavors! 1 box yellow cake mix (plus ingredients listed on box)

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Course: Dessert

Cuisine: American

Keyword: banana split poke cake

Prep Time: 20

Cook Time: 35

Chill time: 2

Total Time: 2 55

Servings: servings

Ingredients

8 oz can crushed pineapple, well drained (reserve 2 tablespoons juice)
2 each 3.4 oz boxes instant banana pudding mix
3 cups cold milk
1 tub 8 oz whipped topping, thawed
2 bananas sliced
½ cup hot fudge sauce
½ cup chopped walnuts
½ cup crushed waffle cone pieces
½ cup maraschino cherries drained

Instructions

Poke and fill

Let the cake cool for about 10–15 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
In a large bowl, whisk together the banana pudding mix and cold milk until slightly thickened but still pourable.
Immediately pour the pudding into the holes.
Let the pudding set for a few minutes, then spread the whipped topping evenly over the cake.

Top the cake

Drizzle the hot fudge sauce over the top.
Sprinkle the chopped walnuts and crushed waffle cone pieces evenly over the cake.
Top with maraschino cherries.

Chill and serve

Refrigerate the cake for at least 2 hours to allow it to fully set.
Slice and serve chilled.
Just before serving, slice the bananas and arrange them evenly over the top of the cake.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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