I’m a big fan of just about anything that does not require cooking in the summer months. I cannot stand turning on anything that produces mass quantities of heat, which unfortunately means not using the oven much. But with this super easy cake, you don’t have to turn the oven on. At all. It’s so good and so easy and its cheap to make too. Try using fresh ingredients to make it too. Also VERY good.
Summer Banana Split Cake Recipe
10 snack cakes (Twinkies or generic)
4-6 bananas (depending on how much banana you like)
1 sm. box vanilla instant pudding
1 can crushed pineapple, drained
1 (8 oz.) container whipped topping
In 9″x13″ pan, slice the snack cakes in half. We used generic once and Twinkies another time, and never tasted a difference, so its up to you. Place them side by side in the dish until you have covered the bottom of the pan. Next, slice the bananas and layer them over the snack cakes. Mix the vanilla pudding in a separate bowl, according to the directions on the box and then spread over the banana layer. Spread the pineapple over the layer of pudding. Cover the entire thing with whipped topping. Cover the pan, and place in the refrigerator for about 2 hours. Honestly, the colder it is, the more refreshing it is. But it can be eaten after an hour also. Enjoy! It’s so nice and its a great way to beat the heat.
We top ours with crumbled nut topping and serve each slice with a maraschino cherry on top.
Side note 1: We have now tried chocolate and pistachio pudding with this and they were A-MA-Zing!
Side note 2: I’m not a huge fan of twinkie style snack cakes for my kids because of the preservatives. The other day, we made a batch of moist cake brownies and then followed the recipe and built up on top of the brownies. It was absolutely heavenly and I would HIGHLY recommend. 🙂
Have you ever made this or tried this before? What did you think?
Are you going to make this? Let us know what you think!