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Banana Split Cake Dessert

Banana Split Cake Dessert
  • Prep 25 min
  • Total 2 hr 15 min
  • Servings 12
Make an already delicious dessert even better with the addition of moist cake slices!
Updated May 18, 2016
Make With
Make With
Betty Crocker Cake Mix



  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • 1 box (4-serving size) banana instant pudding and pie filling mix
  • 2/3 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 4 eggs
  • 2 ripe bananas, mashed (about 1 cup)


  • 1 1/2 quarts (6 cups) vanilla ice cream
  • 1 box (10 oz) frozen sweetened sliced strawberries, thawed
  • 3/4 cup hot fudge sauce
  • 3/4 cup Cool Whip frozen whipped topping, thawed
  • 12 maraschino cherries with stems


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  • 2
    Bake 48 to 55 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut cake in half lengthwise, then cut crosswise 11 times to make a total of 24 slices.
  • 3
    Place 1 or 2 cake slices in each parfait glass or banana split dish. Top each serving with 2 small scoops of ice cream. Spoon strawberries over one scoop. Drizzle hot fudge sauce over other scoop. Top each with whipped topping and cherry. Store cake covered.

  • Banana splits usually have three toppings: strawberry, chocolate and pineapple. If your family likes pineapple, spoon a little pineapple topping over the ice cream.
  • If you don’t have long banana split or parfait dishes, just cut the cake into squares and use round dessert bowls.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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