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Banana Split Poke Cake

  • Author: Sprinkles & Sea Salt



1 15.25oz Strawberry Boxed Cake Mix

1 5.1oz box Instant Banana Pudding

3 bananas, peeled and sliced

1/4 cup rainbow sprinkles

1/4 cup dark chocolate shavings*

2 cups heavy cream

2 tbsp white sugar

1 can whipped cream

12 maraschino cherries

chocolate sauce

nonpareil sprinkles


Bake cake according to package instructions in a 9X13″ pan

After removing the cake from the oven, use the bottom of a honey dipper stick or a wooden spoon to poke evenly spaces holes into the top of the cake**

While the cake cools, prepare the pudding according to package instructions

Once the cake is cooled completely, pour the pudding over the cake in an even layer, filling all of the holes and leaving a thick layer on top of the cake

Place the cake in the refrigerator for at least an hour and up to 8 hours

Remove cake from refrigerator, evenly space all but 12 banana slices to cover the cake in a single layer

Top with sprinkles and dark chocolate

In the bowl of an electric mixer fitted with whisk attachment make the whipped cream

Add the heavy cream, beat on high

When the cream starts to thicken slowly add in the sugar

Continue to beat until the whipped cream holds a peak

Carefully spread the whipped cream over the cake in a thick layer

Top with the remaining banana slices

Use the can of whipped cream to put little dollops of whipped cream on each banana slice

Top each dollop with a cherry

Drizzle with chocolate sauce

Sprinkle with nonpareils

Refrigerate until ready to serve***


*cut from a bar of chocolate

**Be sure not to poke the hole all the way through, just about 3/4 of the way works best

***You can make the cake, pudding and whipped cream ahead of time, but once assembled it’s best served within the next hour so the cherries and sprinkles don’t run into the whipped cream

Keywords: #bananasplitpokecake, #pokecake, #summerdesserts