Banana Split Cake

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Banana Split Cake

It’s that time of the week again when I bring you another amazing dessert!

This time I am sharing my Banana Split Cake.  The weather is warming up and this is the perfect cake to take along to bbqs and potlucks and really wow your friends.

This cake evokes all the flavors of a perfect banana split, the vanilla ice cream, the hot fudge, the banana, the strawberries, the cherries are all represented in this confectionery tower.  I love that it is just about as easy to make as a banana split (almost).

Now the base of this cake an angel food cake.  Feel free to bake your own, however, I love the ease of this recipe because I use a store bought angel food cake which means I do not have to turn on my oven to make this amazing dessert and that is always a good thing as the summers starts to creep up.

To give the cake that strawberry topping taste, I slice the cake in 3 equal parts and poke each slice with a skewer and then gently pour unset strawberry jello over the cake slices.  Jello Cake

Then I make some banana instant pudding and pop it in the fridge for about 10 minutes till it’s firm and slather that on the bottom layer, place a cake layer on that and again with the banana pudding slathering. Banana Pudding

Top with the remaining cake slice and smother it in sinful hot fudge sauce, whipped cream and cherries.

This cake is easy to make yet is a real show stopper and the flavor is out of this world.

So grab a few ingredients and in no time you will be slicing yourself up a tall slice of Banana Split Cake!

Banana Split Cake

Banana Split Cake


  • One angel food cake
  • 2 small boxes of banana pudding, mixed according to pie directions
  • 1 small box strawberry jello, mixed according to directions
  • Hot fudge
  • Maraschino cherries
  • Whipped cream


  1. Slice the angel food cake into 3 slices.
  2. Mix the strawberry jello according to directions.
  3. Poke holes in each of the 3 cake slices.
  4. Spoon the unset jello over the cake slices, and refrigerate 2-4 hours until set.
  5. Make banana pudding according to box pie directions.
  6. Spoon half of the pudding onto the bottom cake layer.
  7. Place middle cake layer on top of pudding.
  8. Place rest of pudding on top of middle layer.
  9. Place the top slice on top.
  10. Pour hot fudge over top of cake and spoon evenly across top of cake.
  11. Decorate with whipped cream and cherries.
  12. Place in refrigerator to firm up for at least 2 hours.
  13. Slice and serve!

Banana Split Cake

Don’t forget to head to Dana’s and check out her Springtime Dessert Lemon Cream Glazed Chewy Sugar Cookies, yum!


Check out the rest of our Spring Dessert Series here.

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The Country Cook

I have 30 Lovely Comments, I would love to have yours... on Banana Split Cake

  1. avatar
    April 29, 2014

    This is amazing! And I am totally making it!

    Why.. because it’s RIGHT at my SKILL LEVEL!

    **Giggles** I swear I’m getting better at the baking thing. I swear!

  2. avatar
    April 29, 2014

    This looks so scrumptious; my husband loves anything banana split! Thanks so much for sharing at Mix it up Monday :)

  3. avatar
    Chichi says:
    April 30, 2014

    This banana split cake looks so lush

  4. avatar
    dina says:
    April 30, 2014

    what a delicious looking cake!

  5. avatar
    Melanie says:
    April 30, 2014

    OH MY GOSH! What a beautiful and yummy looking cake.
    Thank you so much for sharing this recipe.
    -Melanie w/ Artzy Creations

  6. avatar
    April says:
    April 30, 2014

    How tall was your Angel food cake? I cut mine in thirds and the layers were so thin they fell apart. Also what kind of hot fudge do you use and how do you get it to drizzle that way. Do you use cool whip in the tub or like redi whip in and can?

    • avatar
      Parrish says:
      April 30, 2014

      I bought a store bought angel food cake and my layers were probably about an inch or so when I cut them. I used Dreyer’s hot fudge in a pouch and warmed it a little, however I have used jarred hot fudge with just as good results. I just warm it a touch, then spread it on the top and give it a slight push to the edge to make it drizzle down a bit. I use the reddi whip in a can for the whipped cream but if you want to make it ahead of time I would use buttercream to fake whipped cream since the buttercream wont deflate like the whipped cream does. Hope this helps!!

  7. avatar
    Tara says:
    May 1, 2014

    That is a show stopper of a cake!! WOW!!

  8. avatar
    May 2, 2014

    Parrish, this is beautiful and amazing! i’m so glad you shared it with us at Treasure Box Tuesday- sharing on my Facebook page this afternoon at 1:00 CST! :)

  9. This looks so good, thanks for sharing it at the Sunday Soiree. I’ve featured it on Giggles Galore and would love for you to join us for our new party The Creative Collection Friday at 5 pm EST!

  10. avatar
    Karly says:
    May 3, 2014

    This looks like the perfect dessert! Thanks for linking up with What’s Cookin’ Wednesday!

  11. avatar
    Jill says:
    May 4, 2014

    Such a festive looking cake. I love it! Pinned!

  12. avatar
    Winnie says:
    May 5, 2014

    What a great looking cake!!
    My mouth is watering :)

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