Banana Split Cake III

Read Reviews (58)

"Your favorite banana split ingredients on a cake base. A summer treat. decorate with cherries and your favorite chopped nuts." — LOOZIE

Directions

Bake cake as directed on package. Cool completely.
In a medium bowl, combine pudding, cream cheese and milk. Beat until smooth. Spread on cake.
Slice bananas thin and arrange on top of pudding mixture. Spread drained pineapple on top of bananas.
Cover entire cake with whipped topping. Garnish with cherries and chopped walnuts.

Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review

Dec 20, 2002

I used a 9x13 pan, sliced the cake long ways. returned 1/2 slice to the pan. Placed the pudding mixture on the top added bananas little more mix on top of bananas. Replaced the next slice added more bananas spread the cool whip with chopped cherries, drained and squeezed pineapple and 1/2 the nuts together and spread on top. Sprinkle with rest of nuts I added a few 1/4 cherries on top. Leaving it in the pan made it easy to transfer.

—DONALD PETER

See full review »

Most Helpful Critical Review

Apr 14, 2007

made this for my daughters birthday. Everyone said too much cake. Mom and mother in law said they have this recipe and it calls for 1 jiffy yellow cake mix...which is much smaller. Will try that the next time as I agreed with all too much cake. Will use banana pudding instead as well and cut whipped topping in 1/2 since this seemed like overkill on the cake. Used the juice from the crushed pineapple to mix with pudding which helped with flavor and topped with sliced strawberries and drizzled with chocolate sundae syrup and chopped pecans. Still good flavor all in all...but how can you go wrong with bananas, pineapple, strawberries and whipped cream!?

—MISTIDAWN

See full review »

67 Ratings

Aug 28, 2006

this recipe was FANTASTIC! i had to bring the dessert for a friend's cookout. everyone loved it! i did sunstitute one vanilla pudding with a banana cream pudding per others's suggestions. turned out great!this is a keeper. After everyone got their share of the leftovers, i got mine too!!

—mboettger

See full review »

Jul 05, 2006

I made this and served it on the 4th of July but it was MUCH better the next day, after my guests had all gone! So you might want to make this a day ahead. The first day it wasn't so sweet and the flavors had not mixed as well. I made mine with one vanilla pudding and one banana creme pudding. Used fat free whipped topping and also added chocolate shavings as an extra garnish. Looks great and tastes great!

—Anne Marie Sweden

See full review »

Aug 06, 2005

This is fantastic! I followed everyone's advice and used a bigger pan (a must!). I had forgot to put the chocolate syrup and caramel syrup on until after I had put on the whipped topping, so I just drizzeled it on top of the whipped topping and it looked great! Everyone loved this!!! Will definately do again

—PITA11

See full review »

Oct 03, 2003

This is the best! I have made this cake many times over the years and still get rave reviews. I suggest baking the cake in a larger pan. Also, I add sliced strawberries (fresh or frozen) and I drizzle chocolate syrup over the bananas.

—ANITA21042

See full review »

Jul 02, 2006

Very good recipe. Some changes I made.. Made the cake batter in a 9x13 pan. After it cooled I took it out of the pan and sliced it horizontally. Put bottom piece back in the pan. Added ingredients plus I added thin sliced strawberries- put saran wrap over ingredients to push down, put second layer of cake on top. Than I topped it with whip cream made from fresh heavy cream (instead of cool whip.) I did not top it with nuts and cherries- I thought that would be way too much. I did save a piece of the inside of the cake that I crumbled up and scattered on top of the whip cream. My family loved it- adults and kids alike. I will definately make this again!

—HAPPYCAT13

See full review »

Jun 25, 2006

This is a really good recipe. I only added a couple/changed things. I added Strawberry, Pineapple Ice Cream Topping over the Banana layer. I also added Cream Marshmellow in the jar, NOT the Kraft. This is over in the Ice Cream Topping section in the stores. It is made thinner than the other. I also froze my Banana Split Cake. It does not freeze solid and it is SOOO good this way. I received SO many compliments on this.

—LAURENELYSE

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Banana Split Cake I

Banana Split Cake II

Banana Split Cake IV

Banana Split Cake VI

Banana Split Cake V

Southern Style Banana Split Cake

No-Bake Banana Split Cake

Banana Split Cheesecake

Banana Loaf Cake II

Millionaire's Cake

Nutrition

Calories
260 kcal
13%

Carbohydrates
37.5 g
12%

Cholesterol
12 mg
4%

Fat
11.7 g
18%

Fiber
0.9 g
4%

Protein
2.8 g
6%

Sodium
298 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Split Cake III

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 260
Calories from Fat: 105

% Daily Value *
Total Fat 11.7g 18 %
Saturated Fat 6.8g 34 %
Cholesterol 12mg 4 %
Sodium 298mg 12 %
Potassium 143mg 4 %
Total Carbohydrates 37.5g 12 %
Dietary Fiber 0.9g 4 %
Protein 2.8g 6 %
** Sugars 25g
Vitamin A 4 %
Vitamin C 5 %
Calcium 8 %
Iron 6 %
** Thiamin 8 %
Niacin 9 %
Vitamin B6 6 %
Magnesium 5 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.