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Incredible Banana Split Cake

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“Perfect for a holiday brunch -- a simple but elegant cake. Courtesy of Michelle A. Shephard. This is lovely enough for a shower or even a wedding! Have not allowed for the cooling times, you'll need at least 2 hours.”
1hr 35mins

Ingredients Nutrition


  1. Preheat oven to 350ºF and grease and lightly flour 12 cup Bundt pan.
  2. Combine flour, baking powder and salt in medium bowl.
  3. Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl.
  4. Beat butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium speed until well combined.
  5. Add eggs, mashed bananas and vanilla extract; beat well.
  6. Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined.
  7. Stir in morsels and 1/4 cup of the macadamia nuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared Bundt pan.
  8. Bake for 60-65 minutes or until wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan; cool completely on wire rack.
  9. Meanwhile, prepare the glaze; combine all the glaze ingredients in small saucepan over low heat, stirring until chocolate melts and mixture is smooth.
  11. Now that the cake has cooled completely drizzle with chocolate glaze and the remaining 1/4 cup chopped macadamia nuts.
  12. Cover; refrigerate at least 2 hours before serving.

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