Banana Split Poke Cake
This Banana Split Poke Cake is a twist on a classic summer treat. This dessert has all the flavors of a banana split, but in cake form.
Prep Time30 minutes mins
Chilling Time1 hour hr
Course: Dessert
Cuisine: American
Keyword: Banana Split Poke Cake
Servings: 12
Calories: 423kcal
- 1 white cake mix prepared as directed on package instructions
- 1/3 cup chocolate syrup
- 1/3 cup cherry syrup
- 2 (8 ouncpackages cream cheese softened
- ½ cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 (3.4 ouncpackage banana pudding mix
- 2 8 ounctub whipped topping, thawed (divided
- 1 cup milk
- Strawberries and banana slices to garnish
Bake cake according to package instructions. Allow to partially cool on a wire rack.
Poke holes with a fork or wooden skewer.
Pour chocolate syrup and cherry syrup over the holes in the cake.
Cream together cream cheese with powdered sugar and cocoa powder. Mix in one tub of whipped topping. Spread this out over the cake.
Mix together banana pudding mix with milk. Add the second container of whipped topping. Spread this over the top of the chocolate layer.
Refrigerate for at least an hour prior to serving. Top with strawberries and banana slices to garnish.
Calories: 423kcal | Carbohydrates: 63g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 462mg | Potassium: 178mg | Fiber: 1g | Sugar: 40g | Vitamin A: 605IU | Calcium: 197mg | Iron: 1.3mg