Print

Banana Split Poke Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fun and indulgent banana split poke cake filled with pineapple and creamy banana pudding, then topped with whipped topping, hot fudge, walnuts, waffle cone pieces, bananas, and cherries.

Ingredients

  • 15.25 ounce box yellow cake mix
  • Ingredients listed on box: eggs, oil and water
  • 8 ounce can crushed pineapple in 100% juice, drained well (reserve 2 Tablespoons juice for the batter)
  • 2 (3.4 ounce) boxes instant banana cream pudding mix
  • 3 cups cold whole milk
  • 8 ounce tub whipped topping, thawed
  • 2 ripe bananas, sliced
  • ½ cup hot fudge sauce
  • ½ cup chopped walnuts
  • ½ cup crushed waffle cone pieces
  • ½ cup maraschino cherries, drained

Instructions

  1. Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
  2. Prepare the yellow cake mix according to the package directions using the required eggs, oil, and water.
  3. Gently fold the drained crushed pineapple and 2 Tablespoons reserved pineapple juice into the cake batter.
  4. Pour the batter into the prepared baking dish. Bake on the middle rack for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool the cake for 10–15 minutes. Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart.
  6. In a large bowl, whisk the instant banana cream pudding mixes with the cold whole milk until slightly thickened but still pourable.
  7. Immediately pour the pudding evenly over the cake, directing it into the holes.
  8. Allow the pudding to set for a few minutes, then spread the thawed whipped topping evenly over the cake.
  9. Drizzle the hot fudge sauce over the top in a zigzag pattern.
  10. Sprinkle the chopped walnuts and crushed waffle cone pieces evenly over the cake.
  11. Refrigerate the cake for at least 2 hours to set.
  12. Just before serving, arrange the sliced bananas over the cake and top with the drained maraschino cherries.
  13. Slice and serve chilled.

Notes

  • Oven temperatures and baking times can vary, so check the cake for doneness with a toothpick rather than relying only on the baking time.
  • For best flavor and texture, refrigerate the poke cake for at least 2 hours; it becomes even better as the flavors meld.
  • Add the fresh banana slices just before serving to help prevent browning.
  • Keep leftovers covered and refrigerated.

Nutrition

Find it online: https://yumfamilyrecipes.com/banana-split-poke-cake/