🍰 Southern-Style Banana Split Cake 🍌
Ingredients
For the Cake:
1 box (15.25 ounces) yellow cake mix, plus ingredients listed on the box
1 cup water
1/3 cup vegetable oil
3 large eggs
For the Filling:
1 small box (3.4 ounces) instant banana cream pudding mix
2 cups cold milk
1 container (8 ounces) frozen whipped topping, thawed
1 teaspoon vanilla extract
For the Toppings:
1 cup sliced strawberries
1 cup sliced bananas
1/2 cup crushed pineapple, drained
1/2 cup chopped pecans or walnuts (optional)
1/2 cup maraschino cherries, halved
For the Glaze:
1/2 cup semi-sweet chocolate chips
2 tablespoons heavy cream
Instructions
Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. In a mixing bowl, combine the cake mix, water, oil, and eggs. Beat on medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Prepare the Filling: In a large bowl, whisk together the pudding mix and cold milk for 2 minutes until thickened. Fold in the whipped topping, vanilla extract, and half of the crushed nuts (if using). Spread the filling evenly over the cooled cake.
Add the Toppings: Arrange the sliced strawberries, bananas, and crushed pineapple evenly over the filling. Sprinkle the remaining nuts (if using) and top with maraschino cherries for a pop of color.
Make the Glaze: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each, until smooth and glossy. Drizzle the glaze over the cake using a spoon or piping bag.
Chill and Serve: Refrigerate the cake for at least 1 hour before slicing. This allows the flavors to meld and the glaze to set. Serve chilled and enjoy!