This Strawberry Banana Split Cake is an easy dessert recipe. It is actually a cake mix hack that is inspired by the classic ice cream sundae but in the form of a layered cake. This is as delicious as it is gorgeous and a total showstopper for your next party!
1Duncan Hines Signature Strawberry Supreme Cake Mixnot sponsored, I just love them!
2pkg. of Instant Banana Puddingreserve 2 Tbsp. for the Banana Whipped Cream
5extra large eggsI used large because that is what I had on hand
¾cupof canola oil
1cupof warm water
For the Banana Whipped Cream
1pintheavy cream
2Tbsp.Instant Banana Puddingreserved from the ones used in the cake
2Tbsp.confectioner's sugar
For the Chocolate Ganache
½cupheavy cream
1cupdark chocolate chips
Andplusalso:
1bananahalved legnth-wise and sliced
4-5Strawberrieshalved and then sliced
Maraschino cherries for topping
Instructions
Preheat the oven to 325 degrees and line the bottom of two 9 inch round cake pans with a sheet of parchment (I do this by tracing the bottom of the cake pan onto the parchment paper and then cutting it down to size).
Spray the pans with cooking spray and set aside.
In a large mixing bowl, combine the cake mix, eggs, pudding mixes, oil and water.
Beat until just combined.
Split the batter between the two pans and bake for around 30 minutes (begin checking it around 25 minutes, just to be safe).
Once the cakes have cooled, remove the first layer from the pan, onto your cake platter.
Next, spread half of the banana whipped cream (recipe below) onto the cake in an even layer (I find it easiest to pipe it around the edge of the first layer and then fill it in).
Sprinkle the sliced bananas and strawberries atop the banana whipped cream and use your hands (or a clean spatula) to gently press them into the whipped filling a bit.
Place the second layer onto your first layer.
Carefully pour the chocolate ganache onto the center of the cake and carefully use an off-set spatula to push "drips" of ganache over the sides of the cake-take your time to get the look you want.
Pipe dollops of banana whipped cream around the edges of the cake and one in the middle and place maraschino cherries onto each dollop.
Enjoy!
Whipped Cream Topping:
Place the pint of heavy cream into the mixer with a whisk attachment and begin mixing it on high.
As it starts to thicken, add the reserves banana pudding mix and sugar.
Whip until it forms nice fluffy peaks (try not to over-whip it) and pipe it onto the cake as per the above directions.
Chocolate Ganache:
Place the chocolate chips into a heat-safe bowl and set aside.
Heat the heavy cream in a small pot over medium heat, whisking often to prevent scalding.
After around 5-10 minutes, just before the heavy cream starts simmering, remove it from the heat and pour it into the bowl of chocolate chips.
Let it sit for 5 minutes and then carefully whisk it until it combines and turns into a smooth chocolate ganache.
Notes
-I've found that the easiest way to get a clean middle layer of whipped cream is by piping the whipped cream onto the first layer of the cake. If you don't have a piping bag and tips, put the whipped cream topping that you've reserved for to go between layers into a sandwich baggy and snip the corner off of it. Carefully use the bag the way you would a pastry bag and draw a clean line of whipped cream around the outside edge of the bottom layer and then fill it in with the remaining whipped cream.
-If you find that the chocolate chips aren't melting nicely into the cream, pop the bowl into the microwave and zap it for 20 seconds- it should combine easily after that.
-If the ganache is too thin, let it sit for 5-10 minutes because as it sits, it thickens. If it gets too thick it won't pour but you'll still be able to spread it on top.
-If you're unable to find strawberry cake mix, you can substitute strawberry puree for water.