Banana Split Poke Cake Recipe

Banana Split Poke Cake — all the classic flavors of a banana split transformed into an easy, make-ahead cake. Yellow cake enriched with pineapple, topped with a strawberry ice cream sauce, bananas, Cool Whip, chocolate syrup, peanuts and cherries. Ideal for potlucks and summer gatherings.

Poke cakes are wonderfully simple and perfect when you need a dessert that can be made ahead. This Banana Split Poke Cake captures the essence of a classic banana split in a 9×13-inch pan. A boxed yellow cake is boosted with crushed pineapple in the batter, then topped with a sweetened strawberry mixture that soaks into the cake. Sliced bananas, a layer of Cool Whip, chocolate syrup, chopped peanuts and bright cherries finish the dish. The flavors meld as it chills, so the cake often tastes even better the next day. It serves a crowd and travels well for picnics or potlucks.

A note about bananas: this recipe uses two large bananas spread across the top without overlapping, which works well for a lighter banana presence. If you love bananas, use three or more to cover the surface more generously.

Banana Split Poke Cake
Serves 12

1 box yellow cake mix, plus ingredients called for on the box
1/2 cup crushed pineapple, well drained
1 can (14 oz) sweetened condensed milk
1 jar (11.75 oz) strawberry ice cream topping
1 (8 oz) container Cool Whip, thawed
2–3 bananas, sliced
1/4 cup chopped peanuts
2 tbsp chocolate syrup
12 maraschino cherries

Preheat and prepare a 9×13-inch pan according to the cake mix package instructions. Prepare the yellow cake batter as directed on the box, then fold in the drained crushed pineapple. Pour the batter into the prepared pan and bake according to package directions until a toothpick inserted in the center comes out clean.

While the cake bakes, combine the strawberry ice cream topping with the sweetened condensed milk in a bowl and mix until smooth. Set aside.

When the cake is done, remove it from the oven and let it rest for a few minutes. Using the handle of a wooden spoon or similar tool, poke holes evenly across the warm cake, spacing them about an inch apart. Pour the strawberry-condensed milk mixture slowly over the cake, allowing it to sink into the holes and distribute evenly.

Cool the cake completely to room temperature, then refrigerate until well chilled—at least two hours, or longer for best results.

Once chilled, arrange the sliced bananas over the top in a single layer (or a double layer if using more bananas). Spread the Cool Whip evenly over the bananas. Drizzle chocolate syrup across the Cool Whip, sprinkle with chopped peanuts, and finish by placing cherries on top.

Keep refrigerated until serving. The cake can be made a day or two ahead; flavors develop and the texture becomes even more cohesive after sitting in the fridge.