Banana Split Poke Cake
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
This cake has all the classic flavors of a banana split and would be perfect for a potluck or picnic.
  • 1 box yellow cake mix
  • 1 cup water
  • ½ cup oil
  • 3 eggs
  • About 1 cup mashed banana (I used two large jars of banana baby food--works in a pinch!)
  • 1 small box sugar free/fat free instant banana cream pudding mix
  • ½ of a 14 oz can sweetened condensed milk
  • 1 small jar strawberry sundae sauce (the chunky preserves-kind)
  • 1 tub (8oz) Cool Whip Free, thawed
  • About ¼ cup chopped sundae peanuts
  • About ⅓ cup miniature chocolate chips
  • About ⅓ cup rainbow sprinkles
  • Maraschino cherries
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9 inch baking pan with cooking spray and set aside.
  2. In a large bowl, beat together the cake mix, water, oil, eggs, and bananas until blended and smooth. Beat in the box of banana pudding to combine. Pour the batter into the prepared cake pan and bake until set, or a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool completely.
  3. Once cooled, poke a bunch of holes (approx. 20 or so) with the wooden handle of a spoon on the cake. Evenly drizzle the half can of scmilk over the holes, trying to fill them as best as possible.
  4. Spread the strawberry sundae sauce on top of the cake in an even layer; top with the Cool Whip. Sprinkle the Cool Whip with the peanuts, mini chocolate chips and rainbow sprinkles. Allow the cake to set in the fridge for up to 4 hours, but preferably overnight. Before cutting into squares, garnish with drained maraschino cherries and serve! Store leftovers airtight in the fridge.
Recipe by The Domestic Rebel at