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 Nut Cake:
- 2 cups Gold Medal® all-purpose flour
- 1 package (3.4 ounce) banana cream pudding mix
- 1–1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- 3/4 cup buttermilk
- 1–1/4 cups mashed bananas (about 3 large)
- 3/4 cup chopped peanuts
- Whipped Frosting:
- 1 (3.5 ounce) package vanilla instant pudding mix
- 1 cup milk
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- 1 (16 ounce) container frozen whipped topping, thawed
- 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
- Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans. Set aside.
- In a medium bowl, whisk together the flour, pudding mix, baking soda and salt; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Store in the refrigerator.
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.