Banana Split Poke Cake By Domestic Rebel

By srumbel

This banana cake is out. of. this. world! It’s SO moist and dense — definitely not a light and airy cake! — and tastes identical to a creamy, dreamy banana split sundae. If you prefer your sundaes extra chocolate-y, feel free to use hot fudge instead of the sweetened condensed milk, or increase the amount of chocolate chips on top! However, I found the balance of banana, strawberry, whipped cream, peanuts, chocolate and cherries to be perfect… exactly how a banana split should taste!
from thedomesticrebel

Ingredients

• 1 box yellow cake mix
• 1 cup water
• 1/2 cup oil
• 3 eggs
• 1 About 1 cup mashed banana (I used two large jars of banana baby food–works in a pinch!)
• 1 small box sugar free/fat free instant banana cream pudding mix
• 1/2 of a 14 oz can sweetened condensed milk
• 1 small jar strawberry sundae sauce (the chunky preserves-kind)
• 1 tub (8oz) Cool Whip Free, thawed
• 1/4 About 1/4 cup chopped sundae peanuts
• 1/3 About 1/3 cup miniature chocolate chips
• 1/3 About 1/3 cup rainbow sprinkles
• Maraschino cherries

Preparation

Step 1

1. Preheat oven to 350 degrees F. Liberally grease a 13×9 inch baking pan with cooking spray and set aside.
2. In a large bowl, beat together the cake mix, water, oil, eggs, and bananas until blended and smooth. Beat in the box of banana pudding to combine. Pour the batter into the prepared cake pan and bake until set, or a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool completely.
3. Once cooled, poke a bunch of holes (approx. 20 or so) with the wooden handle of a spoon on the cake. Evenly drizzle the half can of scmilk over the holes, trying to fill them as best as possible.
4. Spread the strawberry sundae sauce on top of the cake in an even layer; top with the Cool Whip. Sprinkle the Cool Whip with the peanuts, mini chocolate chips and rainbow sprinkles. Allow the cake to set in the fridge for up to 4 hours, but preferably overnight. Before cutting into squares, garnish with drained maraschino cherries and serve! Store leftovers airtight in the fridge.