So I have a confession to make… I served my kids this banana split cake for breakfast this morning. Does that make me a terrible mom?
Well, actually I came downstairs and found them serving themselves, but I didn’t stop them… I mean, who could blame them? It really is that good!
Starting with a layer of strawberry JELL-O poke cake, followed by sliced bananas, dreamy whipped pineapple, and COOL WHIP, and finally topped off with chopped pecans and grated chocolate, there’s a lot going in this dessert. All those layers really stretched the limits of my 9″x13″ pan — in a good way!
Typically cakes are hit or miss with my kids, with most or all of them eating mostly the frosting and leaving much of the actual cake behind. Not so with the classic strawberry JELL-O poke cake that creates the first lawyer of the banana split cake! Over and over they told me how much they loved it.
If you’ve never made one, you’ll appreciate just how simple they are. You just prepare a boxed white cake mix as directed, and bake it in a 9″x13″ pan. After it cools for about 15 minutes, poke holes all over the top about 1/2-inch apart with a wooden skewer. Then pour a JELL-O mixture over the top and refrigerate for about 3 hours. You won’t find chunks of JELL-O in the cake, just swirls of really moist, flavorful cake.
Layer sliced bananas on top, along with a yummy mixture of crushed pineapple, vanilla pudding mix and COOL WHIP. Finish it off by “frosting” it with more COOL WHIP and sprinkling pecans and grated chocolate over the top. Decadent and delicious!
If you really want to take it over the top, adding a drizzle of chocolate syrup and a maraschino cherry on top when serving would really make this banana split cake a showstopper. It’s all about the presentation!
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