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Banana Split Sundae Cake

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  • Prep 15 min
  • Total 1 hr 50 min
  • Servings 12
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All the fabulous flavors of a scrumptious sundae in an easy dump cake you can stir together!
Updated Nov 13, 2018
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  • 1 can (20 oz) pineapple tidbits
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/3 cup vegetable oil
  • 3 eggs


  • 1 container (8 oz) frozen whipped topping, thawed
  • 2 cups sliced strawberries
  • 1 banana, sliced
  • 2 tablespoons chocolate-flavor syrup


  • 1
    Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. Drain pineapple, reserving liquid. Reserve 3/4 cup pineapple tidbits for topping.
  • 2
    In large bowl, beat cake mix, remaining pineapple tidbits, 3/4 cup of the pineapple liquid, the oil and eggs using spoon or rubber spatula 1 minute. Spread batter evenly in pan.
  • 3
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 4
    Top cake with whipped topping; spread evenly. Just before serving, top with sliced strawberries, sliced banana and the 3/4 cup reserved pineapple tidbits. Drizzle with chocolate syrup.

Expert Tips

  • tip 1
    You can use sweetened whipped cream in place of the whipped topping if you like.
  • tip 2
    Make sure you use pineapple tidbits and not pineapple chunks for the cake.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • A surprising number of ice cream cake recipes don’t even include actual cake. They’re just recipes for ice cream that is molded into a cake-like shape. The audacity! Our banana split cake recipe has actual moist, baked-in-the-oven cake plus ice cream, so you get the deliciousness of both all in one bite. Here are other cake recipes you’ll want to sink your teeth into.
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