Description

This Banana Split Cake is a delightful no-bake dessert combining the tropical sweetness of pineapple and bananas with creamy cheesecake and banana pudding layers atop a moist yellow cake base. Topped with whipped topping, maraschino cherries, chopped walnuts, and chocolate syrup, it perfectly mimics the flavors of a classic banana split in cake form, making it an ideal treat for gatherings and celebrations.

Ingredients

Scale

Cake

20 ounces crushed pineapple (1 can, completely drained)
1 box yellow cake mix (dry mix only)
1 cup pineapple juice (reserved from the drained pineapple; add water if needed to reach 1 cup)
3 large eggs
½ cup vegetable oil

Pudding Filling

12 ounces cream cheese (softened)
3.5 ounces instant cheesecake pudding mix (1 small box)
5.1 ounces instant banana cream pudding mix (1 large box)
2 cups 2% milk

Toppings

4–5 ripe bananas (thinly sliced)
16 ounces frozen whipped topping (thawed)
16 ounces maraschino cherries (drained and dried)
½ cup chopped walnuts
¼ cup chocolate syrup

Instructions

Prepare: Drain the crushed pineapple thoroughly, reserving the juice. Spray an 11×15-inch baking pan with cooking spray, and preheat the oven to 350º F (175º C).
Make the cake: In the bowl of a stand mixer, combine the dry yellow cake mix, 1 cup of pineapple juice (use water to top off if less than 1 cup is obtained from draining), eggs, and vegetable oil. Beat at medium speed for 2 minutes, scraping the bowl sides as needed to ensure even mixing.
Bake the cake: Pour the batter into the prepared pan and bake for 15-18 minutes. Test doneness by gently pressing the center until it springs back. Once done, remove from oven and allow the cake to cool completely on a wire rack.
Make the pudding filling: In a small bowl, beat the softened cream cheese using a hand mixer until smooth and creamy. In a separate bowl, whisk together the instant cheesecake pudding mix, banana cream pudding mix, and 2 cups of 2% milk until smooth. Gradually add the pudding mixture to the cream cheese in halves, mixing well between additions, until fully combined and smooth.
Assemble the cake: Spread the pudding mixture evenly over the cooled cake layer. Arrange the thinly sliced bananas on top of the pudding layer. Sprinkle the drained crushed pineapple evenly over the bananas. Then, spread the thawed whipped topping over the pineapple layer for a light creamy finish.
Add final toppings and chill: Decorate the top of the cake with the drained and dried maraschino cherries, sprinkle chopped walnuts evenly, and drizzle chocolate syrup as desired. Cover the cake tightly and refrigerate. For best flavor and texture, allow the cake to set and chill for at least 4 hours, preferably overnight, to let the layers meld perfectly before serving.

Notes

Ensure pineapple is well drained to prevent the cake from becoming soggy.
If you do not obtain enough pineapple juice after draining, supplement with water to reach the full 1 cup needed for the batter.
Allowing the cake to chill overnight enhances flavor fusion and sets the pudding filling firmly.
Use ripe bananas for best flavor and sweetness.
This cake is best served chilled and should be stored in the refrigerator.
For a nut-free version, omit the walnuts or substitute with a preferred seed.
You can replace the whipped topping with freshly whipped cream for a fresher topping if desired.

Prep Time: 20 minutes
Cook Time: 15-18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: banana split cake, pineapple cake, banana cream pudding cake, cheesecake pudding dessert, layered pudding cake, no bake pudding cake