Banana Split Refrigerator Cake

“Not the traditional banana split, but a poke and pour cake slightly out of the ordinary. Yummy.”
READY IN:
40mins
SERVES:
16-20
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Dissolve jello in 3/4 cup boiling water, then add 1/2 cup cold water and set aside.
  3. Mix and bake cake as directed on package for a 13x9 pan.
  4. Cool cake 20-25 minutes.
  5. Poke deep holes through top of warm cake with a meat fork or skewer about 1 inch apart.
  6. Slowly pour jello over the cake.
  7. Refrigerate while making topping.
  8. Blend topping ingredients in a chilled bowl and beat until stiff and fluffy, about 4-8 minutes.
  9. Immediately frost cake.
  10. May be garnished with strawberry and banana slices.
  11. Store in refrigerator and serve chilled.
  12. Can be frozen for storage.

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