Banana Split Poke Cake

This Banana Split Poke Cake is a fun dessert loaded with banana pudding, pineapple, hot fudge, whipped topping, cherries, and crunchy waffle cone pieces.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Chill Time 2

Total Time 2 55

Servings

Calories 385kcal

Author Brandie Skibinski

Ingredients

15.25 ounce box yellow cake mix
ingredients listed on box: eggs, oil and water
8 ounce can crushed pineapple 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

Topping:

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

Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick spray (I like the kind with flour in it).
Prepare the 15.25 ounce box yellow cake mix according to package directions (using the ingredients listed on the box: eggs, oil and water.)
Then gently fold the drained 8 ounce can crushed pineapple 100% juice, drained well and 2 Tablespoons reserved juice into the batter.
Pour the batter into the baking dish and bake on the middle rack for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
NOTE: Oven times can vary. Please go by doneness, not just by time.
Let the cake cool for about 10–15 minutes, then use the handle of a wooden spoon to poke holes all over the cake (about an inch apart).
In a large bowl, whisk together the 2 (3.4 ounce) boxes instant banana cream pudding mixes and 3 cups cold whole milk until slightly thickened but still pourable.
Immediately pour the pudding onto the cake, make sure to aim for the holes.
Let the pudding set for a few minutes, then spread the 8 ounce tub whipped topping, thawed evenly over the cake.
Drizzle the ½ cup hot fudge sauce sauce over the top. I do sort of a diagonal zig zag pattern.
Sprinkle the ½ cup chopped walnuts and ½ cup crushed waffle cone pieces evenly over the cake.
Put the cake into the refrigerator for at least 2 hours. To set Poke cakes actually get better the longer they sit and the flavors can meld together.
Just before serving, slice the 2 ripe bananas, sliced and arrange them evenly over the top of the cake and add ½ cup maraschino cherries, drained.
Slice and serve!

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition