Banana Split Poke Cake

 
Summer is in full swing and we are getting ready to head to the beach next week.  One of the foods that I think of most when it comes to summer is ice cream.  Ice cream is great for cooling off.  I especially love ice cream sundaes and all the flavors and toppings.  One of the best ice cream sundaes is a banana split.  You cannot go wrong with all the ice cream, bananas, strawberry topping, pineapple topping, chocolate, nuts, whipped cream, and cherry.
 
Am I the only one that waits until I am done with the whole ice cream sundae to eat the cherry?  I always save it till last, I don’t know why, but that has always been something that I have done.  My husband is completely the opposite and always eats the cherry first.  I decided to take all the great flavors from a banana split sundae and put it into one of my favorite desserts, a poke cake.
 
This Banana Split Poke Cake tasted out of this world delicious.  This whole cake was devoured by my family and I can’t wait to make it again.  This cake is also really easy to make as it starts with a box cake mix.  I thought that the cake really tasted like a banana split.  The cake was filled with banana pudding and strawberry and pineapple ice cream toppings.  It was then topped with whipped cream, chocolate syrup, nuts, and of course cherries.  This cake also looks really fancy but really doesn’t take much effort.  The cake was really moist as well.  This cake is perfect for summer and I hope you give this fantastic cake a try.
 

 

 

Banana Split Poke Cake

Ingredients

  • 1 box yellow cake mix + the ingredients on the back of the box
  • 1 box (3.4 ounces) Banana Cream Instant Pudding + ingredients on the back of the box
  • 1/4 cup strawberry ice cream topping
  • 1/4 cup pineapple ice cream topping
  • 1 container (8 ounces) Cool Whip
  • Chocolate syrup
  • Peanuts, chopped
  • Maraschino cherries

Instructions

  1. Prepare the cake according to the directions on the box.
  2. Once the cake is cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 25-30 holes.
  3. Prepare the pudding according to the directions on the box.  Once the pudding is done, immediately pour over the cake, trying to fill up the holes and spreading evenly on top of the cake. Pour the pudding over the cake before it thickens.
  4. In a small bowl combine the strawberry and pineapple ice cream toppings.  Spread the toppings on top of the banana pudding.
  5. Evenly spread the Cool Whip on top of the cake.
  6. Refrigerate for 4 hours or until ready to serve.  Before serving drizzle the chocolate syrup and sprinkle the nuts on top of the whipped cream.  Top with maraschino cherries.   This makes about 12 large pieces.
http://whatscookinglove.com/2015/07/banana-split-poke-cake/

Check out these other great poke cakes:
 
 
 
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Comments

  1. I don’t make a lot of cakes but I made a poke cake recently and my boys went nuts over it! If I made this (and I might seeing as how my oldest has specifically requested a poke cake for his birthday cake in a few weeks!), they would think they were in heaven!

  2. Where can you find strawberry & pineapple toppings?

  3. This looks so pretty! I wish I could get my camera to focus in that close for food pics. As a kid I loved poke cakes, but never had any so fancy. Sharing!