Mary Stewart’s Banana Split Cake
📜 Collection: UK5 | ✍️ Attribution: Mary Stewart | 📂 Category: Desserts A spectacular layered dessert featuring a yellow cake base topped with fresh fruit, creamy pudding, and whipped topping. This nostalgic treat captures all the classic flavors of a banana split in a crowd-pleasing cake.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 35 mins | 4 hours | 15–20 Servings |
🔪 Key Equipment
- 9x13 inch pan
- Electric mixer
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package (2-layer size) | Yellow Cake Mix | prepared per package |
| 1 (8-ounce) package | Cream Cheese | softened |
| 1 1/2 cups | Milk | cold |
| 1 (4-serving size) package | Instant Pudding | vanilla flavor |
| 3 medium | Bananas | sliced |
| 1-2 pints | Strawberries | fresh, sliced |
| 1 (20-ounce) can | Pineapple | crushed, drained |
| 1 large container | Whipped Topping | thawed |
| 1 1/3 cups | Coconut | shredded |
| Optional | Nut Chips & Chocolate Shavings | for garnish |
Instructions
Step 1: Prepare the Base
- Prepare and bake the 1 package yellow cake mix in a 9x13 inch pan according to package directions; let cool completely until no longer warm to the touch.
Step 2: Prepare the Pudding
- In a medium bowl, beat the 1 package cream cheese and 1 1/2 cups milk with an electric mixer until smooth.
- Add the 1 package instant pudding and beat for 2 minutes until the mixture is thick and well combined.
Step 3: Assemble the Layers
- Arrange the 3 medium bananas over the cooled cake.
- Spread the pudding mixture evenly over the bananas.
- Layer the 1-2 pints strawberries over the pudding, followed by a layer of whipped topping.
- Spoon the 1 can crushed pineapple over the topping, then cover with the remaining whipped topping.
Step 4: Garnish and Chill
- Sprinkle the 1 1/3 cups coconut and optional nut chips and chocolate shavings over the top.
- Chill in the refrigerator for at least 3-4 hours until set and firm before serving.
💡 Make-Ahead & Storage: This cake is best when chilled for at least 4 hours; store leftovers covered in the refrigerator for up to 3 days.
Original Recipe Scan
