Banana Split Refrigerator Cake
A decadent no-bake refrigerator cake featuring banana, pineapple, nuts, and whipped topping, perfect for a quick dessert that captures classic banana split flavors. Ideal for gatherings.
Ingredients
- 1 pkg Duncan Hines Banana Supreme Cake Mix ⓘ
- 1 envelope whipped topping mix ⓘ
- 1 pkg (4 serving) vanilla instant pudding and pie filling mix ⓘ
- 1 1/2 cups milk ⓘ
- 1 teaspoon vanilla extract
- 6 maraschino cherries, drained and halved ⓘ
- 1 medium ripe banana, sliced ⓘ
- 1/2 cup pineapple pieces ⓘ
- 1/4 cup chopped nuts ⓘ
Instructions
- Preheat oven to 350°F.
- Grease and flour a 13x9x2 inch pan. Prepare, bake, and cool the cake according to the package directions.
- Combine whipped topping mix, vanilla instant pudding, milk, and vanilla extract in a large bowl. Beat at medium speed until stiff.
- Spread the pudding mixture over the cooled cake.
- Place maraschino cherry halves, banana slices, pineapple pieces, and chopped nuts randomly on top of the pudding layer.
- Drizzle with fudge sauce.
- Refrigerate until ready to serve.
Tips & Substitutions
For a lighter version, consider using a low-fat whipped topping and skim milk. You can substitute the banana with other fruits like strawberries or peaches for a twist. Ensure the cake is completely cooled before adding the pudding mixture to prevent it from melting. If you prefer a crunchier texture, toast the chopped nuts before sprinkling them on top.
Serving Suggestions
Serve chilled for a refreshing dessert, especially on warm days. This cake pairs beautifully with a scoop of vanilla ice cream for extra indulgence. For a fun twist, try serving it alongside Don'S Favorite Pecan Pie for a delightful dessert spread that will please any crowd.
Storage & Reheating
Store any leftover Banana Split Refrigerator Cake in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days. If the toppings start to get soggy, consider removing them and adding fresh ones before serving for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Split Refrigerator Cake contains roughly 701 calories, with 9g protein, 99g carbohydrates, and 25g fat. It is an excellent source of iron (29% of the Daily Value) and calcium (28% of the Daily Value), and a good source of vitamin A and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance, allowing the flavors to meld beautifully. Just ensure it's well-covered in the refrigerator to maintain its freshness.
Can I use a different cake mix?
Yes, feel free to experiment with other flavors of cake mix, such as chocolate or vanilla. Each variation will bring a unique twist to the classic Banana Split flavors.
Is there a way to make this cake gluten-free?
You can use a gluten-free cake mix to adapt this recipe. Just check the other ingredients for gluten content, and you can still enjoy this delicious dessert without gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).