Few desserts capture the joyful, nostalgic essence of an American ice cream parlor quite like the classic banana split. But what if you could transform that iconic treat into a spectacular, shareable cake that’s surprisingly simple to make? Enter the Banana Split Ice Cream Poke Cake.
This dessert is a masterclass in texture and flavor. It starts with a soft, moist banana cake, which is then transformed by poking holes all over its surface. These holes become tiny channels for a river of sweet strawberry glaze and rich chocolate fudge sauce to seep into, ensuring every single bite is infused with moisture and flavor. The cake is then crowned with a thick layer of creamy vanilla ice cream and finished with all the classic banana split toppings: fresh bananas, a fluffy cloud of whipped cream, a sprinkle of chopped nuts, and a cascade of maraschino cherries.
This is more than just a cake; it’s an experience. It’s the perfect centerpiece for birthdays, summer barbecues, potlucks, or any time you want to deliver a guaranteed “wow” factor. Let’s create this frozen masterpiece together.
Why You’ll Love This Recipe
- Incredibly Easy: While it looks impressive, this cake uses a simple boxed cake mix as its base, making it accessible for bakers of all skill levels.
- Make-Ahead Marvel: It requires several hours of freezing, making it the perfect dessert to prepare a day in advance, freeing up your time on the day of your event.
- Crowd-Pleasing Flavor: It combines all the beloved elements of a banana split into one convenient, sliceable format.
- Customizable: Don’t like nuts? Prefer chocolate ice cream? This recipe is a fantastic template that you can adapt to your personal preferences.
Banana Split Ice Cream Poke Cake: Ingredients
To create this decadent dessert, you will need ingredients for the cake, the soak, the ice cream layer, and the grand finale the toppings.
For the Cake Base:
- 1 box (15.25 oz) yellow or banana cake mix (plus the ingredients listed on the box: typically eggs, oil, and water)
- Optional for Enhanced Flavor: 1 teaspoon of vanilla extract or 1/2 teaspoon of banana extract.
For the Poke & Soak Layer:
- 1 cup (approximately 10 oz jar) strawberry glaze or strawberry dessert topping
- 1/2 cup hot fudge sauce or chocolate syrup, slightly warmed to a pourable consistency
For the Ice Cream Layer:
- 1.5 quarts (approx. 1.4 liters) vanilla ice cream, slightly softened
For the Toppings & Garnish:
- 2-3 medium ripe (but firm) bananas, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans
- 1/2 cup pineapple tidbits, well-drained (optional, for authenticity)
- 8-10 maraschino cherries with stems
- Additional chocolate syrup and strawberry glaze for drizzling
Essential Equipment
- 9×13 inch baking pan
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- A wooden spoon handle or the bottom of a thick wooden spoon for poking
- Spatula
- Mixing bowls
Step-by-Step Cooking Instructions
Follow these steps for a perfectly assembled and stunning Banana Split Ice Cream Poke Cake.
Step 1: Bake the Cake
- Preheat and Prepare: Preheat your oven to the temperature specified on the cake mix box (usually 350°F or 175°C). Grease the bottom and sides of your 9×13 inch baking pan.
- Mix the Batter: In a large bowl, prepare the cake batter according to the package directions. For a richer banana flavor, mix in the optional vanilla or banana extract at this stage.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for the time recommended on the box, or until a toothpick inserted into the center comes out clean.
- Cool Slightly: Remove the cake from the oven and place it on a wire rack. Allow it to cool for about 15-20 minutes. It should still be warm, which will help the soak ingredients penetrate more easily.
Step 2: The “Poke” and Soak
This is the magical step that makes a poke cake so uniquely moist and flavorful.
- Poke the Holes: Using the handle of a wooden spoon or a similar round object, poke holes all over the surface of the warm cake. Space them about an inch apart and push the handle down until you feel the bottom of the pan. Don’t be shy the more holes, the more goodness soaks in!
- The Strawberry Soak: Slowly pour the strawberry glaze over the warm cake, aiming to fill as many holes as possible. Use a spatula to gently spread the glaze and help it seep down into the holes.
- The Chocolate Soak: Next, take the slightly warmed hot fudge sauce and drizzle it over the cake, again focusing on the holes. The warmth of the cake and the sauce will allow it to flow beautifully.
- Cool Completely: Allow the cake to cool completely to room temperature. This is crucial before adding the ice cream.
Step 3: Assemble the Ice Cream Layer
- Soften the Ice Cream: While the cake is cooling, take the vanilla ice cream out of the freezer and let it sit on the counter for 10-15 minutes until it is soft enough to spread but not melted.
- Spread the Ice Cream: Once the cake is completely cool, use a spatula to scoop and spread the softened vanilla ice cream in an even layer over the entire cake surface.
- Freeze Firmly: Cover the pan tightly with plastic wrap or aluminum foil and place it in the freezer for at least 4-6 hours, or until the ice cream layer is completely firm. Overnight is ideal.
Step 4: The Grand Finale – Adding the Toppings
It’s best to add the final toppings just before serving to maintain their fresh texture and appearance.
- Prepare the Whipped Cream: In a chilled bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip with an electric mixer on high speed until stiff peaks form.
- Slice the Bananas: Right before assembling, slice your bananas to prevent them from browning.
- Assemble: Remove the cake from the freezer. Spread or pipe the freshly whipped cream over the firm ice cream layer.
- Arrange Toppings: Artfully arrange the sliced bananas, drained pineapple tidbits (if using), and chopped nuts over the whipped cream.
- The Cherry on Top: Place maraschino cherries generously across the top.
- Final Drizzle: For a final touch of decadence, drizzle a little more chocolate syrup and strawberry glaze over the entire creation.
Serving and Storage Instructions
- Serving: To slice, dip a sharp knife in hot water and wipe it dry between cuts for clean, beautiful slices.
- Storage: This cake must be stored covered in the freezer. It will keep for up to 2 weeks, though the banana topping is best within the first 24 hours.
Pro Tips for the Perfect Poke Cake
- Prevent Soggy Bananas: Adding the banana slices just before serving is key to preventing them from turning brown and mushy.
- Ice Cream Consistency: The ice cream should be the consistency of soft-serve for easy spreading. If it melts too much, it can form icy crystals when refrozen.
- Get Creative: Feel free to experiment! Use chocolate cake mix, swap vanilla ice cream for strawberry or chocolate, or use different syrups like caramel.
The Banana Split Ice Cream Poke Cake is a celebration in a pan. It’s a guaranteed conversation starter and a delicious tribute to a timeless dessert. So, gather your ingredients, embrace the fun of poking holes in a cake, and get ready to serve up pure, unadulterated joy
