Ultimate Banana Split Cake

Coated in caramel and adorned with chocolate, fruit and whipped topping, this cake is truly a work of art.


  • 1 package (18.25 ounces) yellow cake mix (plus ingredients to make cake)
  • 1 package (3.4 ounces) banana cream or vanilla instant pudding and pie filling
  • 1 tablespoon vegetable oil
  • 2/3 cup peanuts, divided
  • 1 cup butterscotch caramel ice cream topping
  • 1/2 cup semi-sweet chocolate morsels, melted
  • 1   banana, sliced
  • 2 cups thawed, frozen whipped topping
  • 1 can (8 ounces) pineapple slices, drained and patted dry
  • 7 large whole strawberries
  •  Ice cream (optional)


  1. Preheat oven to 350°F. Spray Deep Dish Baker with canola oil using Kitchen Spritzer. In Classic Batter Bowl, combine cake and pudding mixes. Prepare cake according to package directions. Pour batter into baker. Bake 40-45 minutes or until top of cake springs back when lightly pressed. Cool 10 minutes; invert onto Stackable Cooling Rack and remove baker. Cool completely.

  2. Brush clean baker with vegetable oil. Chop 1/2 cup of the peanuts using Food Chopper. In Small Batter Bowl, combine peanuts and ice cream topping; pour into baker. Microwave on HIGH 1 1/2 minutes; tilt baker to coat bottom. Place cake, right side up, into baker. Press down around edge to allow caramel mixture to come up sides of cake. Carefully invert cake onto Simple Additions® Large Round Platter. Scrape any remaining caramel mixture from baker onto cake. 

  3. In Small Micro-Cooker®, microwave chocolate morsels, uncovered, on HIGH 1-1 1/2 minutes, stirring after each 20-second interval or until melted. Pipe 12 flower-shaped decorations onto Parchment Paper (see Cook's Tip). Place 1 peanut in center of each flower; refrigerate 15 minutes. Slice banana into 12 slices; place evenly around top edge of cake. Drizzle remaining chocolate over banana slices.

  4. Fill Easy Accent® Decorator with whipped topping; pipe rosettes slightly overlapping banana slices. Using Rotary Grater, grate remaining peanuts over rosettes. Cut 3 pineapple slices into quarters; place between rosettes. Place 1 chocolate decoration on each rosette.  

  5. Slice 6 strawberries in half; place against side of cake. Garnish center of cake with remaining strawberry. Serve with ice cream, if desired. 


  • 12  servings

Nutrients per serving:

Calories 510, Total Fat 30 g, Saturated Fat 5 g, Cholesterol 55 mg, Carbohydrate 74 g, Protein 6 g, Sodium 500 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

2 starch, 3 fruit, 6 fat (5 carb)

Cook's Tips:

For chocolate garnishes, place a small, resealable plastic food storage bag inside the Measure-All® Cup. Pour melted choclate into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut a small tip off corner of bag to allow the chocolate to flow through. 

Create a five-petal flower by gently squeezing the chocolate in a circular pattern, starting and ending in the center.

Use the Egg Slicer Plus® for easily slicing the banana and for creating a strawberry fan for center of cake.

If preparing this recipe ahead, brush the banana slices with lemon juice to prevent them from turning brown. Pat dry before placing on the cake.

To make cutting the cake easier, dip the Utility Knife into warm water.

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