🍌 Southern Banana Split Cake 🍰
Ingredients
1 box of yellow cake mix (plus ingredients listed on the box, such as eggs, oil, and water)
1 large package of instant vanilla pudding mix
3 cups of cold milk
1 container (8 oz) of frozen whipped topping, thawed
3 medium bananas, sliced
1 cup of crushed pineapple, drained
1 jar (12 oz) of strawberry glaze or topping
½ cup chopped walnuts or pecans (optional, for crunch)
Maraschino cherries (for garnish)
Instructions
Preheat your oven according to the instructions on the cake mix box. Grease a 9x13-inch baking pan and prepare the cake batter as directed. Bake until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
While the cake cools, prepare the pudding layer. In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Fold in half of the whipped topping to create a light, creamy mixture. Set aside.
Once the cake has cooled, use a fork to poke holes evenly across the surface, creating space for the pudding to seep in. Spread the pudding mixture over the cake, ensuring it fills the holes and creates an even layer.
Arrange the sliced bananas in a single layer over the pudding. Next, sprinkle the crushed pineapple evenly on top of the bananas.
Spread the remaining whipped topping over the fruit layer, smoothing it with a spatula for a polished look. Drizzle the strawberry glaze generously over the whipped topping.
Sprinkle chopped nuts (if using) for added texture and garnish with maraschino cherries for a pop of color. Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld.