Banana Split Cake

This incredible cake has banana split bliss in every bite! Moist banana nut cake is layered with all the incredible toppings of a traditional banana split.

BANANA SPLIT CAKE

Wow! What a special weekend we had! My mom and dad came to town and we got to celebrate my amazing mom’s birthday! I love birthdays and I think everyone deserves an incredible cake on their birthday! I wanted my mom’s birthday cake to be as special and amazing as she is! And I have to admit, I knocked it out of the ballpark this year! She loves a good banana split so I had been thinking for months how I could incorporate all the delicious flavors of a banana split into an incredible cake. This cake is a jaw dropper!

Banana Split Cake

The first word out of everyone’s mouths once they saw it for the first time was “WOW!!!”

Followed by “Where’s my fork?!”

And then lots and lots of…

“MMMMMM”

“Yum!”

“I can’t stop!”

“I want more!”

“Oh my goodness!”

“AMAZING!”

…and on and on and on until the cake was gone! Which I’m proud, yet kind of sad, to say that the cake’s ALL GONE!

Banana Split Cake

Imagine eating the best banana split you’ve ever eaten and that’s exactly what this cake tastes like! Sure, it takes a little more effort than scooping some ice cream into a split banana and drizzling it with fudge, sprinkling it with nuts, and topping it with some whipped cream and a cherry, but we’re talking about a special someone’s birthday and nothing says you love someone more than putting a little effort into an amazing cake just for them!

I had so much fun making this cake! Watching it all come together just made me giddy inside. It’s layer after layer of banana split goodness. An incredible banana nut cake is the foundation to building this masterpiece. Between each layer of moist banana cake is strawberries, more banana, pineapple, fudge, and more nuts. Then it’s surrounded in an incredibly light and fluffy whipped frosting that’s overflowing with gooey fudge and garnished with fresh whipped cream and cherries. It’s a showstopper that nobody can resist!

Banan Split Cake

Hopefully, you have a special occasion to make a cake for soon, because you won’t be able to get this one out of your mind until you do! Actually, I’ve made it and eaten it and I still can’t get it out of my mind. It’s truly amazing just like my sweet mom!

Happy Birthday Mom! So glad you loved it!

Banana Split Cake

Let me show you how it’s done! Make it once and you’ll be making it again and again! I promise!

First you’ll bake the moist banana nut cake…

Banana Split Cake

Banana Split Cake

Here are all the goodies that make the cake complete…

Banana Split Cake

Now it’s time to build this beauty…

Place one half, cut side up, on a cake stand. Spread a thin layer of frosting over cake. Cover with sliced strawberries. Use a small spoon to drizzle with a little fudge topping. Sprinkle with a tablespoon or two of chopped peanuts.

Banana Split Cake

Place the other half of the first cake, cut side up, on top of the strawberry layer. Spread a thin layer of frosting over the cake. Cover with sliced bananas. Drizzle with fudge topping. Sprinkle with a tablespoon or two of chopped peanuts.

Banana Split Cake

Place the bottom half of the other cake, cut side up, on top of the banana layer.  Spread with a thin layer of frosting. Cover with pineapple pieces. Drizzle with fudge topping. Sprinkle with a tablespoon or two of chopped peanuts.

Banana Split Cake

Place final cake half, cut side down, on top of pineapple layer.

Banana Split Cake

Spread remaining frosting evenly over the top and sides of the cake. Refrigerate cake for 30-45 minutes.

Banana Split Cake

Remove cake from refrigerator. Slowly pour remaining fudge topping over the top of the cake, starting in the center and moving outward in circles. Stand back and watch as the fudge flows down the sides of the cake. If it doesn’t start flowing on it’s own all around the cake, use a spatula to smooth the center, pushing the fudge outward.

Banana Split Cake

Sprinkle with remaining chopped peanuts and garnish with whipped cream and cherries.

Banana Split Cake

Celebrate! There’s banana split bliss in every bite!

Banana Split Cake

Enjoy!

xoxo,

Maegan

This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!

Frosting recipe adapted from allrecipes.com

Banana Split Cake
 
Prep time
Cook time
Total time
 
This incredible cake has banana split bliss in every bite! Moist banana nut cake is layered with all the incredible toppings of a traditional banana split.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • Banana Nut Cake:
  • 2 cups Gold Medal® all-purpose flour
  • 1 package (3.4 ounce) banana cream pudding mix
  • 1-1/2 teaspoons baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • ¾ cup buttermilk
  • 1-1/4 cups mashed bananas (about 3 large)
  • ¾ cup chopped peanuts
  • Whipped Frosting:
  • 1 (3.5 ounce) package vanilla instant pudding mix
  • 1 cup milk
  • 1 teaspoon vanilla
  • ½ cup powdered sugar
  • 1 (16 ounce) container frozen whipped topping, thawed
  • Toppings:
  • 1 cup sliced strawberries
  • 1 large banana, sliced
  • 1 cup pineapple pieces (I chopped up some canned pineapple rings)
  • 1 (11.75 ounce) jar hot fudge topping, room temperature
  • 1 cup chopped peanuts
  • fresh whipped cream
  • Maraschino cherries
Instructions
  1. Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans. Set aside.
  2. In a medium bowl, whisk together the flour, pudding mix, baking soda and salt; set aside.
  3. In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until fluffy. Beat in the eggs and vanilla. Gradually beat in the flour mixture alternating with the buttermilk until smooth. Stir in bananas and chopped peanuts.
  4. Divide batter evenly between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans about 30 minutes then invert onto a wire rack to cool completely, about 1 hour.
  5. To make the whipped frosting, whisk together the pudding mix, milk and vanilla in a large bowl until smooth. Whisk in the powdered sugar until well combined. Fold in the whipped topping until no streaks remain. It’s best to use a new jar of fudge topping that is at room temperature. If your fudge topping has been refrigerated, bring it to room temperature before using.
  6. Cut each cooled cake in half lengthwise. Place one half, cut side up, on a cake stand. Spread a thin layer of frosting over cake. Cover with sliced strawberries. Use a small spoon to drizzle with fudge topping. Sprinkle with a tablespoon or two of chopped peanuts.
  7. Place the other half of the first cake, cut side up, on top of the strawberry layer. Spread a thin layer of frosting over the cake. Cover with sliced bananas. Drizzle with fudge topping. Sprinkle with a tablespoon or two of chopped peanuts.
  8. Place the bottom half of the other cake, cut side up, on top of the banana layer. Spread with a thin layer of frosting. Cover with pineapple pieces. Drizzle with fudge topping. Sprinkle with a tablespoon or two of chopped peanuts.
  9. Place final cake half, cut side down, on top of pineapple layer. Spread remaining frosting evenly over top and sides of cake. Refrigerate cake for 30-45 minutes.
  10. Remove cake from refrigerator. Slowly pour remaining fudge topping over the top of the cake, starting in the center and moving outward in circles. Sit back and watch as the fudge flows down the sides of the cake. If it doesn’t start flowing on it’s own all around the cake, use a spatula to smooth the center, pushing the fudge outward. Sprinkle with remaining chopped peanuts. Garnish with whipped cream and cherries.
  11. Store in the refrigerator.
Notes
It’s best to use a new jar of fudge topping that is at room temperature. If your fudge topping has been refrigerated, bring it to room temperature before using.
 

Banana Split Cake

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Comments

  1. This cake is unbelievable! I made this cake for after dinner dessert one night and everyone loved it so much that were making it again for Easter dessert! It’s a bit costly to make but worth every penny!

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