Banana Split Poke Cake
If you love a classic banana split, you’re going to flip over this Banana Split Poke Cake! It’s bursting with all the nostalgic flavors of the iconic ice cream treat. This cake has it all – banana cake, sweet strawberry, crushed pineapple, whipped topping, and of course, chocolate syrup, sprinkles, and cherries on top. It’s easy, colorful, and the perfect crowd-pleasing dessert for parties, birthdays, or just a fun family night at home.
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This cake starts with a simple banana cake mix, gets soaked with warm strawberry jam, topped with a creamy pineapple vanilla pudding layer, and finished off with fluffy Cool Whip and all the fun toppings. It’s served cold, making it refreshing and irresistible on warm days—or really, any day you’re craving a dessert that brings instant smiles.
On a random Tuesday I started craving a banana split. I haven’t had a banana split in years– I honestly can’t even remember when! Poke cakes tend to be my go-to dessert, especially for a crowd. There are so many flavor combination possibilities!
Anyway, I started thinking of combining a poke cake with a banana split. It needed all the components of a banana split- banana, strawberry topping, pineapple, vanilla, chocolate syrup, whipped cream, and don’t forget the maraschino cherries!
This is what I came up with and I have to say it is so good! My family gobbled it up! My husband and I may have polished off half the cake ourselves for dinner that night. 🤭 If you love a good banana split, I promise you’ll love this cake!
I used Dolly Parton’s banana cake mix. It is so flavorful and moist- I highly recommend the brand for this cake. If you can’t find Dolly Parton’s banana cake, you can substitute a yellow or white cake mix and add 2 teaspoons banana extract, or just leave it as is. It will still be delicious!
Why You’ll Love It
- No-fuss cake mix base – saves time without sacrificing flavor.
- Perfect make-ahead dessert – best served chilled after setting in the fridge.
- Customizable toppings – get creative with chocolate chips, nuts, or extra fruit.
- Tastes like summer in every bite!
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.
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- 9×13 Baking Dish
- 1 box banana cake mix (plus ingredients to prepare)- I prefer Dolly Parton’s Banana Cake Mix
- 18 ounces strawberry jam
- 1 (3.4 oz) box instant vanilla pudding
- 2 cups cold milk
- 1 (20 oz) can crushed pineapple, drained very well
- 8 oz Cool Whip or homemade whipped cream
- Chocolate syrup, sprinkles, and maraschino cherries for garnish
How To Make Banana Split Poke Cake
Prepare the cake:
Mix and bake the banana cake in a greased 9×13 baking dish according to the package directions. Let it cool completely.
Poke the cake:
Use the end of a wooden spoon or straw to poke holes all over the cooled cake, about 1 inch apart.
Add the strawberry jam:
Microwave the jam for 1–2 minutes until it’s pourable. Carefully pour it over the cake, making sure it seeps into the holes.
Make the pudding layer:
In a bowl, whisk the pudding mix with cold milk for 2 minutes. Let it set for 5 minutes, then stir in the well-drained crushed pineapple.
Spread over the cake:
Evenly distribute the pudding mixture over the cake. Cover and refrigerate for at least 1 hour, or overnight if you’re making it ahead.
Top and decorate:
Spread the Cool Whip over the pudding layer. Drizzle with chocolate syrup, add colorful sprinkles, and place maraschino cherries on top.
Serve and enjoy:
Slice into squares and dig in!
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!
⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Elevate Any Cake Mix
Want your boxed cake mix to taste like it’s from a bakery?
Use the Dolly Parton trick:
- Add 4 eggs (instead of 3)
- Use melted butter instead of oil, keeping the measurements the same
- Swap milk for water, keeping the measurements the same
This simple swap works with any cake mix and instantly upgrades the flavor and texture!
FAQ: Banana Split Poke Cake
Can I use a different type of cake mix?
Absolutely! Yellow or white cake will work in a pinch, but banana cake really captures that classic banana split flavor. If using a yellow or white cake mix, add 2 teaspoons of banana extract to capture the banana essence.
What can I use instead of strawberry jam?
You could use strawberry ice cream topping or even raspberry jam. Just make sure it’s warm and pourable before adding.
Can I freeze Banana Split Poke Cake?
This cake is best enjoyed fresh from the fridge. Freezing may change the texture of the pudding and whipped topping.
How far in advance can I make this cake?
You can make it up to 24 hours ahead of time. Add the whipped topping and garnishes just before serving for the freshest presentation.
Can I use fresh whipped cream instead of Cool Whip?
Yes! Homemade whipped cream adds a lovely touch. Just be sure it’s stabilized if you’re prepping the cake in advance.
You can make the whipped cream topping by beating 2 cups of heavy whipping cream with 1/2 cup sugar with an electric mixer until peaks form.
More Poke Cakes
🍒The Cherry On Top
Banana Split Poke Cake is the kind of no-fuss dessert that never fails to impress. It’s fun, fruity, and full of layers that keep every bite exciting. Whether you’re celebrating a birthday, hosting a barbecue, or just in the mood for something sweet, this cake checks all the boxes. Don’t forget the cherry on top!
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Banana Split Poke Cake
Equipment
Ingredients
Method
- Prepare the cake: Mix and bake the banana cake in a greased 9×13 baking dish according to the package directions. Let it cool completely.
- Use the end of a wooden spoon or straw to poke holes all over the cooled cake, about 1 inch apart.
- Add the strawberry jam: Microwave the jam for 1–2 minutes until it’s pourable. Carefully pour it over the cake, making sure it seeps into the holes.
- In a bowl, whisk the pudding mix with cold milk for 2 minutes. Let it set for 5 minutes, then stir in the well-drained crushed pineapple.
- Evenly distribute the pudding mixture over the cake. Cover and refrigerate for at least 1 hour, or overnight if you’re making it ahead.
- Spread the Cool Whip over the pudding layer. Drizzle with chocolate syrup, add colorful sprinkles, and place maraschino cherries on top.
- Slice into squares and dig in!
