Yield: 24 large slices
Banana Split Poke Cake
1 white cake, prepared in a 13x9 dish
1 box (3.4oz) Instant Banana Pudding mix
2 cup milk
2 large bananas, sliced
8oz strawberries, sliced
1 cup crushed pineapple, drained
12oz Cool Whip
¼ cup chocolate syrup
24 maraschino cherries
Prepare white cake according to package directions for a 13x9 cake.
In a small bowl, whisk together pudding mix and milk until smooth.
Remove cake from oven and poke holes all over the cake. Pour pudding immediately over warm cake. Refrigerate for 3 hours, or overnight.
When chilled, top with sliced bananas, sliced strawberries, crushed pineapple and Cool Whip (in that order). Drizzle with chocolate syrup and place cherries on top. Serve cold.
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