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Banana-Split Cake Recipe

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This recipe for Banana-Split Cake, by , is from My Family and Friends Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shannon Martin


1 - 18 oz yellow cake mix; baked and cooled
3 - 3.5 oz pkgs instant vanilla pudding mix
1 - 8 oz pkg cream cheese
1 cups cold milk
3 ripe bananas
2 - 8 oz cans crushed pineapple; drained
1 - 16 oz pkg cool whip
1 - 4 oz jar maraschino cherries; drained
cup chopped pecans or walnuts


Bake cake as directed on package. Cool completely. Leave in 11 x 14 pan.

In a medium bowl, combine pudding, cream cheese and cold milk. Beat until smooth. Spread over the top of the cake.

Slice bananas thinly and spread a layer over the top of the pudding mixture. Spread drained pineapple on top of the bananas.

Cover entire cake with whipped topping. Garnish with maraschino cherries and chopped nuts.

Store in refrigerator till ready to serve.

** When we served this we added a graham cracker cut into a triangle on top of each piece.

Personal Notes:
Personal Notes:
I first had this cake at a Bunko Night that ran in my neighborhood. It was a hit! The lady who prepared it, Ann Martin (no relation) was happy to share the recipe with the caveat that you bring it to the next Bunko Night. This was in 1995 and we still make this cake, and when I eat it it reminds me of the Bunko Nights! I sure miss those nights!




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