Banana Split Cake (Cake Mix Recipe)

Banana split cake served on a plate with a fork.

Banana Split Cake (Cake Mix Recipe)

Course: Cake, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 548kcal

Author: Becky Hardin

My banana split sheet cake is the ultimate box mix hack for birthdays, potlucks, and summer desserts. Made with real melted ice cream, strawberries, hot fudge, and cherries on top!

Print Recipe

US Customary - Metric

Equipment

9x13 Baking Pan
Hand Mixer or Stand Mixer

Ingredients

For the Cake:

13.25 ounces vanilla cake mix 1 box*
1 cup vanilla ice cream melted**
½ cup mashed bananas about 1 large banana***
2 large eggs room temperature
¼ cup vegetable oil

For the Frosting:

3 ½ cups powdered sugar
1 cup unsalted butter softened
¼ cup heavy cream
1 tablespoon vanilla extract

Toppings:

5 cups frozen strawberries thawed
2 tablespoons sprinkles
¼ cup fudge ice cream topping
12 maraschino cherries

Instructions

Preheat oven to 350℉.
Spray a 9x13 inch cake pan with non-stick baking spray. Set aside.
In a large bowl, combine cake mix, melted ice cream, mashed banana, eggs and vegetable oil.
13.25 ounces vanilla cake mix, 1 cup vanilla ice cream, ½ cup mashed bananas, 2 large eggs, ¼ cup vegetable oil
Beat on medium speed for one minute, scraping down the sides of the bowl to make sure all ingredients are well combined.
Pour the batter into the prepared cake pan and spread into an even layer. Bake for 30 to 32 minutes; or until a toothpick inserted in the middle comes out clean.
Let the cake cool completely before moving to the next step.
Add thawed sliced strawberries in an even layer on top of the cooled cake.
5 cups frozen strawberries
Place powdered sugar, butter, heavy cream and vanilla extract into a large bowl. Start beating ingredients on low speed, until all of the powdered sugar is incorporated with the wet ingredients. Then increase the speed to high and beat for 3 minutes, until the frosting is smooth and fluffy.
3 ½ cups powdered sugar, 1 cup unsalted butter, ¼ cup heavy cream, 1 tablespoon vanilla extract
Spread the frosting evenly on top of the strawberry layer. Then decorate the cake with sprinkles, fudge and maraschino cherries.
2 tablespoons sprinkles, ¼ cup fudge ice cream topping, 12 maraschino cherries
Slice and serve while fresh.

Notes

*I used Betty Crocker Super Moist Vanilla Cake mix. If using another brand, be sure it is the right amount. You can weigh out 13.25 ounces (or about 2.5 cups) of cake mix if your boxed mix is larger.

**Be sure to use real vanilla ice cream -- not vanilla ice milk or vanilla frozen dessert. It's best to let it melt naturally for about 30 minutes.

***For best results, use a ripe banana (browning). It will be easier to mash and have a sweeter flavor.

Becky's Top Tips:

Start checking the cake around the 30-minute mark. If a toothpick inserted in the center comes out clean (no wet batter), it's done.
If the frosting looks too thick to spread, slowly beat in an extra 1-2 tablespoons of heavy cream to get the right consistency.
You can use a store-bought container of frosting instead of making your own.

Make Ahead: This cake looks and tastes best when fresh because the strawberry layer can make the cake soggy, and meld into the frosting. But you can bake and store the cake ahead of time, then assemble and frost when ready to serve.

Storage: Store leftover cake slices in an airtight container in the fridge for up to 3 days.

Nutrition