While there’s no ice cream in this Banana Split Cake, bananas, pineapple and maraschino cherries are scattered across this banana cake topped with strawberry frosting. Nuts and Chocolate are the finishing touches.  So much delicious flavor! 

Banana Split Cake

The day has come. This is the final day for Cookout Week. I’m sad it has come to an end, but I have a set of recipe ideas that will last me the rest of the summer.

SO MANY DELICIOUS THINGS! Have you seen all the things?

You have to check them out!

Huge thanks to Allison from the Pintertest Kitchen for putting this all together and getting a fantastic group of bloggers together.

Also huge thanks to our sponsors Maple Leaf Farms, Chef Shamy Butters, Barlean’s and Vermont Village.


Did you miss any of the great recipes I shared this week?

Banana Split Cake

I have a confession. I have a weakness. For cake. I freaking love cake. It’s pretty much the main reason I can’t do Keto. Well that and pasta.

They truly are my guilty pleasure when it comes to food. We’ve been known to even randomly bake a cake just because and even to grab an un-decorated birthday cake from the store to bring home and enjoy.

Or sometimes to have a silly cake made just to enjoy and celebrate some ridiculous event.

Banana Split Cake

Do you do things like that? I can’t be alone, can I? Maybe yours isn’t cake… maybe it’s something else.

Because of my love of cake, I love to make up different cakes based on standard flavors. Pina Colada Cake, Chocolate Espresso Bundt Cake, Chocolate Covered Cherry Snack Cake, Lemon Key Lime Snack Cake and now… this Banana Split Cake.

All the best flavors of a traditional Banana Split, baked into a delicious Banana Split Cake.

Banana Split Cake

Here are a few tips to get this cake perfect:

  • Make sure all cake ingredients are at room temperature. This ensures everything incorporates perfectly. Set out at least 2 hours before baking.
  • Be sure cake is completely cool before you add the frosting. Otherwise the frosting can separate, not stick or literally slide right off the cake.
  • Don’t change up the ingredient ratio here. This recipe calls for both butter and oil. If you take out one or the other you’re going to be left with a very different cake than what you intended. Too much butter makes a dense and dry cake. Too much oil and it’s going to fall apart before you even get it out of the pan. Substitutions in baking are difficult because it can change the moisture level, crumb and more.
  • This cake (because of the fruit) needs to be stored in the refrigerator. However, if you bake the cake up the night before you decorate, you can store in air tight container on counter until ready to decorate.
Banana Split Cake

Comment below with your favorite cookout recipe!

Banana Split Cake

Banana Split Cake Recipe

Banana Split Cake Featured Image

Banana Split Cake

Nicole Cook
All the best flavors of a traditional Banana Split, baked into a delicious Banana Split Cake.
5 from 3 votes
Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 16
Calories 509 kcal


For the Cake:

  • 1 ½ cup granulated sugar
  • ½ cup butter softened, room temperature
  • 3 large eggs room temperature
  • 1 large banana mashed
  • 1 ¼ cup buttermilk room temperature
  • 1 Tablespoons banana extract
  • ½ cup vegetable oil I actually used Barlean’s Butter Flavored Coconut Oil in place of the vegetable oil.
  • 3 cups all-purpose flour
  • 1 Tablespoons baking powder
  • ½ teaspoon salt

For Decorating the Cake:

  • 16 ounces strawberry frosting homemade or storebought
  • 2 large bananas sliced
  • 1 Tablespoons lemon juice
  • ½ cup pineapple tidbits drained
  • 1 cup maraschino cherries drained
  • ¼ cup chocolate sauce
  • ½ cup walnuts chopped


  • Cream together the sugar butter, eggs and banana. Add the buttermilk, banana extract and oil. Mix well. 
  • In a separate bowl, sift together the all-purpose flour, baking powder and salt. 
  • Using a spatula and gently mixing by hand, add the flour mixture to the wet ingredients a little at a time, mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over mixing.
  • Pour into prepared (greased and floured) 9×13 inch baking pan. Bake at 350 degrees F, for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • Allow to cool completely before frosting.

To Assemble and Decorate:

  • Spread Strawberry frosting across cake once completely cooled.
  • Slice bananas and toss to coat in lemon juice (to keep them from browning quickly.)
  • Place banana slices, pineapple tidbits and maraschino cherries on top of cake. Sprinkle walnuts across cake. Drizzle chocolate sauce across entire cake.
  • Serve.


Calories: 509kcalCarbohydrates: 69gProtein: 6gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 52mgSodium: 304mgPotassium: 252mgFiber: 3gSugar: 43gVitamin A: 288IUVitamin C: 3mgCalcium: 96mgIron: 2mg
Keyword easy cake recipes
Tried this recipe?Please leave us a rating and then share a photo on Pinterest or Instagram and tag us @dailydishrecipes or #dailydishrecipes — we can’t wait to see what you’ve made!

Looking for more delicious cake recipes? Try one of these incredible decadent cakes.

Pina Colada Cake

Pina Colada Poke Cake

Chocolate Espresso Bundt Cake

Chocolate Espresso Bundt Coffee Cake

Chocolate Covered Cherry Snack Cake


Lemon Key Lime Snack Cake

Lemon Key Lime Layer Snack Cakes  

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