Sometimes, dessert cravings hit like a wave, pulling you toward all the sweets at once. This Jello Banana Split Cake feels like a lively celebration of those cravings—mixing textures and flavors that dance together in a way you didn’t even know you wanted. It’s one of those treats that’s just as fun to assemble as it is to dig into, layering familiar favorites with a little twist.
I remember the first time I made this cake. I was halfway through poking holes in the warm cake when my phone buzzed, and I got distracted. The Jello was already setting while I was still trying to slice bananas without squishing them, and I ended up with a few slices that were a little too thick. But honestly? It only made the cake feel more homemade, less perfect, and way more inviting. The sticky, colorful Jello seeped into every nook, and the pudding layer was so creamy it almost slipped off the bananas. And the whipped cream topping? It was like the final soft cloud that brought everything together with a bright cherry on top.
Why You’ll Love It:
- The cake combines soft, creamy, and fruity layers that keep every bite interesting.
- It’s visually stunning with that shiny Jello glaze—perfect for a party centerpiece.
- It’s simple — and that’s kind of the point; no complicated steps, just fun layers.
- Prep time is reasonable, but it’s best enjoyed after some chill time, so plan ahead.
If you’re worried about the layers getting slippery or collapsing, don’t stress too much. This cake has a forgiving nature, and a little wobble only adds to its charm.
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Jello Banana Split Cake
- Total Time: 1 hour
- Yield: 12 1x
Description
A delightful and colorful Jello Banana Split Cake featuring layers of moist cake, creamy pudding, fresh bananas, and vibrant Jello, topped with whipped cream and cherries for a nostalgic dessert experience.
Ingredients
1 box (15.25 ounces) yellow cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 package (3.4 ounces) instant banana pudding mix
2 cups cold milk
3 medium ripe bananas, sliced
1 package (3 ounces) strawberry flavored Jello
1 cup boiling water
1 cup cold water
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
12 maraschino cherries, drained
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes.
Pour the batter into the prepared baking pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
While the cake is baking, prepare the banana pudding. In a medium bowl, whisk together the instant banana pudding mix and cold milk until thickened. Refrigerate until ready to use.
Prepare the strawberry Jello by dissolving the Jello powder in 1 cup boiling water. Stir until completely dissolved, then add 1 cup cold water. Refrigerate until slightly thickened but not set, about 30 minutes.
Once the cake has cooled, poke holes all over the top of the cake using the handle of a wooden spoon or a fork.
Pour the slightly thickened strawberry Jello evenly over the cake, allowing it to seep into the holes. Refrigerate the cake for 1 hour to set the Jello.
After the Jello has set, spread the prepared banana pudding evenly over the top of the cake.
Arrange the sliced bananas evenly over the banana pudding layer.
In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Spread the whipped cream evenly over the banana layer.
Decorate the top of the cake with maraschino cherries, placing one cherry on each slice if desired.
Refrigerate the cake for at least 2 hours before serving to allow all layers to set and flavors to meld.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Kitchen Notes: You won’t need any fancy gadgets here—just a basic mixer and a pan you’re comfortable poking holes into. I usually serve this chilled right out of the fridge, but it also pairs nicely with a scoop of vanilla ice cream if you’re feeling extra indulgent. For a twist, you could swap the strawberry Jello for raspberry or even try a different pudding flavor, though I haven’t tested all of these combinations myself. If you’re short on time, using pre-sliced bananas might save you a couple of minutes, though freshly sliced always wins flavor-wise.
FAQ:
Can I make this cake ahead of time? Yes, it actually tastes better after sitting overnight to let the layers meld, but keep it refrigerated.
What if I don’t have maraschino cherries? Fresh cherries or even sliced strawberries can be a great alternative.
Can I use homemade pudding? You could, but instant pudding works best to keep the structure intact.
Go ahead, save this recipe and give yourself a sweet moment to look forward to. This cake is a fun way to bring a little nostalgia and a lot of color to your dessert table.