My banana split recipe celebrates one of my favorite desserts growing up, just in a different form. The cake includes all the same flavors of a banana split, split between the many layers of vanilla cake. The fresh strawberry and pineapple fillings really make the cake special. I use store bought frosting and a box cake mix to make the process a little easier. I hope you enjoy and send me a picture of your cake!
Banana Split Cake
- 6 oz. Chocolate pudding I just used 2 of the 3.25 oz snack packs, the ones that are already made.
- 1 Banana
- 32 oz Vanilla frosting Probably only need 1 1/2
- 2 Cups Strawberries
- 2 TB Sugar
- ¼ cup Water
- ½ T Cornstarch
- 3 Cups Pineapple
- 1 cup water
- 1/3 cup Sugar
- ½ T Cornstarch
- 1 Box Vanilla cake mix
- 3 Eggs
- 1/3 Cup Vegetable oil
- 1 1/4 Cups Water
- I made the strawberry and pineapple mixes the day before I assembled the cake, which I recommend.
- Add the strawberries, sugar and water to a pot and bring to a boil. Reduce heat and simmer for 15 minutes. Stir and mash often as you cook. Sift in the corn starch and mix well to incorporate. Continue to cook another 15 minutes. Stirring and mashing as you go.
- Add the pineapple, sugar and water to a pot and bring to a boil. Reduce heat and simmer for 15 minutes. Take an immersion blender and buzz it a few times. You still want chunks, but you definitely want to smooth it out. Sift in the corn starch and mix well to incorporate. Continue to cook another 15 minutes.
- So I know it’s not that hard to make pudding from scratch, and it’s even easier to make the boxed pudding, but it’s insanely easy to just pop open a pudding pack. I just don’t think there’s a ton of benefit considering the time spent with the other ingredients.
- Slice the banana into equally thick rounds.
- Preheat the oven to 350 degrees
- Make the batter according to the box. Spray a high rimmed cookie sheet with cooking spray. Lay a piece of parchment paper on the bottom of the pan, and then spray the paper. Pour the batter and smooth to make even. You can use the back of the spoon to do this, but in order to get all the layers the same height, you want to make sure it’s level.
- Bake for about 25-30 minutes.
- Remove from the oven and allow to cool for a few minutes. Getting the cake out of the pan can be tricky. I place a wire rack on top of the cake, flip upside down, and allow the cake to fall away from the cookie sheet. Then peel off the paper. Now you'll want to flip the cake back over so the top of the cake is facing up, so I place a second wire rack on the newly exposed bottom of the cake, and flip over. Slowly take off the initial wire rack.
- To construct the cake, since the cake is a rectangle, I cut it into 6 equal sections (though you’ll only need 5). Place the first cake section on you cake stand or serving dish.
- With your frosting, pipe a border on the outside edge of the cake, this is to hold all the filling inside of the cake.
- Spoon the pineapple filling within the border. Top with the next layer of cake. Continue to do this to complete the cake. So: border, fill with strawberry filling, top with cake; border, chocolate pudding, tope with cake; border, banana slices (slightly overlapping), top with cake. Done!
- Now, the tricky part, frosting. There are several ways to do this, but I like to pipe it. Frosting like normal is difficult, even doing a crumb coat. The cake is delicate and tends to break/crumble.
- Once you’ve piped, slice and enjoy!!