Banana Split Cake Dessert: A Delicious Twist on a Classic Treat

Banana Split Cake Dessert is a delightful treat that brings the classic flavors of the beloved ice cream sundae into a luscious cake form. As a child, I remember the joy of indulging in a banana split on hot summer days, and this recipe captures that nostalgia perfectly. The combination of ripe bananas, creamy frosting, and a hint of chocolate creates a symphony of flavors that dance on your palate.

This dessert not only satisfies your sweet tooth but also serves as a conversation starter at gatherings, thanks to its vibrant layers and eye-catching presentation. People love this dish for its delightful texture—soft cake, smooth frosting, and crunchy toppings all come together in a harmonious blend. Plus, it’s incredibly convenient to make, allowing you to whip up a show-stopping dessert without spending hours in the kitchen. Join me in creating this Banana Split Cake Dessert that will surely become a favorite in your household!

Ingredients:

• 1 box of yellow cake mix
• 1 cup of water
• 1/3 cup of vegetable oil
• 3 large eggs
• 1 cup of sliced bananas (about 2 medium bananas)
• 1 cup of crushed pineapple, drained
• 1 cup of strawberries, sliced
• 1 cup of heavy whipping cream
• 1/2 cup of powdered sugar
• 1 teaspoon of vanilla extract
• 1/2 cup of chocolate syrup
• 1/2 cup of chopped walnuts (optional)
• Maraschino cherries for garnish
• Whipped cream for topping

Preparing the Cake

1. Preheat your oven to 350°F (175°C). This is an important step to ensure that your cake bakes evenly and rises beautifully. 2. In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. I like to use a hand mixer for this part, but you can also use a whisk if you prefer a little workout! 3. Mix the ingredients on medium speed for about 2 minutes until the batter is smooth and well combined. You’ll want to scrape down the sides of the bowl to make sure everything is mixed in. 4. Gently fold in the sliced bananas and crushed pineapple. This adds a lovely flavor and moisture to the cake. Be careful not to overmix; you want those banana slices to stay intact. 5. Grease and flour a 9×13 inch baking pan. Pour the batter into the prepared pan, spreading it evenly with a spatula. 6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The aroma of the baking cake will fill your kitchen, and you’ll be tempted to sneak a taste! 7. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This is crucial because you don’t want to add the toppings to a warm cake.

Preparing the Whipped Cream Topping

8. While the cake is cooling, let’s whip up some delicious whipped cream. In a medium bowl, pour in the heavy whipping cream. 9. Add the powdered sugar and vanilla extract to the bowl. I love using vanilla extract because it adds a wonderful flavor to the whipped cream. 10. Using an electric mixer, beat the cream on medium-high speed until soft peaks form. This usually takes about 3-5 minutes. Be careful not to overbeat, or you’ll end up with butter! 11. Once the whipped cream is ready, set it aside in the refrigerator to keep it chilled while we prepare the rest of the dessert.

Assembling the Banana Split Cake

12. Once the cake has completely cooled, it’s time to assemble our banana split cake! Start by placing the cooled cake on a serving platter. 13. Spread a generous layer of whipped cream over the top of the cake. Use a spatula to create an even layer, making sure to cover the entire surface. 14. Now, it’s time to add the fruit! Start with the sliced bananas, spreading them evenly over the whipped cream layer. Next, add the sliced strawberries, followed by the crushed pineapple. The colors will be so vibrant and inviting! 15. Drizzle chocolate syrup over the top of the fruit. You can be generous here; it’s a banana split cake after all! If you like, sprinkle some chopped walnuts over the chocolate syrup for added crunch and flavor. 16. For the finishing touch, add dollops of whipped cream around the edges of the cake. You can use a piping bag for a more decorative look, or just spoon it on if you prefer a more rustic style. 17. Top each dollop of whipped cream with a maraschino cherry. This not only looks adorable but also adds that classic banana split touch.

Chilling and Serving

18. Once assembled, cover the cake with plastic wrap and place it in the refrigerator for at least 2 hours. This allows the flavors to meld together and makes it easier to slice. 19. When you’re ready to serve, remove the cake from the refrigerator. Use a sharp knife to cut into squares, making sure to get a bit of each layer in every slice. 20. Serve the slices on individual plates, and if you like, add an extra drizzle of

Conclusion:

In summary, this Banana Split Cake Dessert is an absolute must-try for anyone looking to indulge in a delightful treat that combines the classic flavors of a banana split with the ease of a cake. The layers of moist cake, creamy frosting, and fresh fruit create a harmonious blend that is sure to impress your family and friends. Plus, it’s a versatile dessert that can be customized to suit your taste—consider adding a drizzle of chocolate sauce, a sprinkle of nuts, or even swapping out the bananas for strawberries or peaches for a fun twist! I encourage you to give this recipe a go and experience the joy of creating something so delicious and visually appealing. Whether you’re celebrating a special occasion or just want to treat yourself, this Banana Split Cake Dessert is perfect for any gathering. Don’t forget to share your experience and any variations you try; I’d love to hear how it turns out for you! Happy baking! Print