Why You’ll Love This Recipe
I absolutely love how easy it is to prepare this dessert, especially since it’s a no-bake treat that requires minimal effort. The best part is the combination of fresh bananas, pineapple, and maraschino cherries with the rich, smooth whipped topping and cake base. It’s a balanced dessert with layers of creamy, fruity, and crunchy textures that work perfectly together. Plus, it’s a fun, festive cake that is ideal for gatherings, potlucks, or any time I want to treat myself or others to something special without spending hours in the kitchen.
Ingredients
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1 box yellow cake mix (plus ingredients required by mix: usually eggs, oil, water)
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1 can (20 oz) crushed pineapple, drained
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2 ripe bananas, peeled and sliced
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1 jar (10–12 oz) maraschino cherries, drained and halved
(Hint: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the yellow cake mix according to the package instructions. Bake the cake in a 9×13-inch baking pan. Once baked, let the cake cool completely.
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Once cooled, use a fork to poke holes in the cake, making sure to cover the entire surface.
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Spread the drained crushed pineapple evenly over the cake, ensuring that it seeps into the holes.
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Layer the sliced bananas evenly over the pineapple.
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Spread a generous amount of whipped topping over the banana slices.
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Place the maraschino cherry halves on top for a bright, festive touch.
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Optionally, sprinkle with chopped nuts or chocolate chips for added texture and flavor.
Servings and Timing
This recipe makes around 12 servings, and it will take approximately 15 minutes to prepare, plus the time to bake and cool the cake (around 30-40 minutes for baking, depending on your oven). It’s a perfect dessert that you can prepare ahead of time and let chill in the fridge before serving.
Variations
There are a few ways I like to mix things up with this recipe:
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I sometimes swap out the yellow cake mix for a chocolate cake mix to add a richer flavor.
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For a tropical twist, I add shredded coconut on top of the whipped topping.
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If I’m feeling indulgent, I drizzle some chocolate syrup or caramel over the top of the whipped topping for extra sweetness.
Storage/Reheating
This dessert is best stored in the refrigerator. I always cover it with plastic wrap or foil to keep it fresh. It will stay good for about 3-4 days, but I recommend serving it within the first 2 days for the freshest taste. There’s no need to reheat this cake, as it’s a chilled dessert, making it perfect for keeping cool during warmer weather.
FAQs
Can I use a different type of fruit in this cake?
Yes, feel free to swap the banana or pineapple for other fruits you love. Strawberries or peaches could be a great addition to this cake.
Do I have to make the cake from scratch?
Not at all! You can use a boxed cake mix for simplicity, which is exactly what this recipe calls for. But if you prefer to make it from scratch, you can absolutely do that as well.
Can I freeze the Paula Deen Banana Split Cake?
While it’s possible to freeze this cake, I prefer to enjoy it fresh. Freezing can affect the texture of the whipped topping and make the fruit less flavorful, so I recommend refrigerating it instead.
Can I use a different type of cake mix?
Yes, you can use other flavors of cake mix such as chocolate, spice, or even carrot cake for a unique twist. The base will still work great with the other ingredients.
Can I make this cake in advance?
Definitely! In fact, I recommend making it ahead of time and letting it chill in the fridge for a few hours or overnight. This will allow the flavors to meld together perfectly.
Conclusion
Paula Deen’s Banana Split Cake is a simple, yet delightful dessert that never fails to impress. Whether I’m preparing it for a party, a family gathering, or a casual treat, it’s always a hit. The layers of creamy topping, fresh fruit, and cake come together to create a dessert that feels like a celebration in every bite. Easy to make and even easier to enjoy, this is a dessert that will have everyone asking for seconds!
Print
Paula Deen Banana Split Cake
- Total Time: ~1 hour (including cooling)
- Yield: About 12 servings
- Diet: Vegetarian
Description
Indulge in this decadent banana split cake with layers of crushed pineapple, fresh bananas, and maraschino cherries. Topped with whipped cream, it’s a festive, no-bake treat perfect for any occasion!
Ingredients
1 box yellow cake mix (plus ingredients required by mix: eggs, oil, water)
1 can (20 oz) crushed pineapple, drained
2 ripe bananas, peeled and sliced
1 jar (10–12 oz) maraschino cherries, drained and halved
Whipped topping (store-bought or homemade)
Optional: chopped nuts or chocolate chips for garnish
Instructions
Prepare the yellow cake according to package instructions and bake in a 9×13-inch pan. Let cool completely.
Poke holes evenly across the cooled cake surface with a fork.
Spread the drained crushed pineapple over the cake, letting it seep into the holes.
Layer the sliced bananas evenly over the pineapple layer.
Spread a generous amount of whipped topping over the bananas.
Top with maraschino cherry halves.
Optional: sprinkle chopped nuts or chocolate chips for extra texture and flavor.
Chill the cake in the refrigerator before serving.
Notes
Substitute chocolate cake mix for a richer base.
Add shredded coconut on top for a tropical twist.
Drizzle chocolate or caramel syrup over the whipped topping for indulgence.
- Prep Time: ~15 minutes
- Cook Time: 30–40 minutes (depends on oven)
- Category: Dessert
- Method: Baking + No-bake assembly
- Cuisine: American
