Description
A delicious and creamy banana split poke cake that combines layers of banana pudding, whipped topping, and a variety of delicious toppings.
Ingredients
Scale
- 8 oz can crushed pineapple, well drained (reserve 2 tablespoons juice)
- 2 each 3.4 oz boxes instant banana pudding mix
- 3 cups cold milk
- 1 tub 8 oz whipped topping, thawed
- 2 bananas, sliced
- ½ cup hot fudge sauce
- ½ cup chopped walnuts
- ½ cup crushed waffle cone pieces
- ½ cup maraschino cherries, drained
Instructions
- Let the cake cool for about 10-15 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
- In a large bowl, whisk together the banana pudding mix and cold milk until slightly thickened but still pourable.
- Immediately pour the pudding into the holes.
- Let the pudding set for a few minutes, then spread the whipped topping evenly over the cake.
- Drizzle the hot fudge sauce over the top.
- Sprinkle the chopped walnuts and crushed waffle cone pieces evenly over the cake.
- Top with maraschino cherries.
- Refrigerate the cake for at least 2 hours to allow it to fully set.
- Slice and serve chilled.
- Just before serving, slice the bananas and arrange them evenly over the top of the cake.
Notes
- Make sure to drain the pineapple well to avoid excess moisture in the cake.
- Feel free to customize the toppings to your preference!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg