Banana Split Ice Cream Poke Cake 🍌
My favorite cake in all the land is ice cream cake and my favorite sundae in all the land is a banana split sundae, so I decided to merge the two and make the ultimate ice cream cake banana split style. Now, you know I am the queen of poke cakes most famous for Cannoli Cake, Tiramisu Cake, and Hot Cocoa Cake. So when I turned this recipe into a poke cake we poked those holes and after we poured in some melted ice cream which is going to take this pokey poke over the top. Mothers day is just around the corner and if your mom is anything like me or my mom it’s time to indulge. Actually it’s pretty simple to make, so this is the perfect cake to make the night before mothers day or any day because this would be perfect for a baby shower easter birthday party, you name it! Grab yourself some strawberry ice cream, bananas, hot fudge, and let’s get to creating. Let’s make it!
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🗒 More Delicious Poke Cake Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3 days in the refrigerator.
👩🍳 Bakers Tips
- You can customize this ice cream cake with any flavor you love—just make sure to bake it in a 9×13” pan.
- If your ice cream hasn’t fully melted by the time your cake is ready, no worries! A quick zap in the microwave will do the trick.
- This cake gets even better as it chills, so I recommend making it a day ahead and letting it rest in the fridge overnight.
- Hold off on adding the toppings until just before serving for the best texture and presentation.
- Any leftovers will keep well in the fridge for up to three days—just cover the dish tightly with plastic wrap.
🤔 Common Questions
This is best overnight in the refrigerator adding the whipped topping and garnish the next day when it’s ready to serve.
Absolutely! You can use whatever flavor ice cream you prefer.
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Banana Split Ice Cream Poke Cake
Ingredients
- 1 box yellow cake mix plus ingredients on box
- 2 cups strawberry ice cream melted
- 2 bananas sliced
- 1 cup jarred hot fudge sauce
- 2 tbsp heavy cream
- 16 oz cool whip
- For garnish: rainbow sprinkles & maraschino cherries
Instructions
- In a large mixing bowl add yellow cake mix plus the ingredients listed on the back of the box. Whisk that together until fully combined. Pour the cake batter into a greased 9×13 baking dish and bake it in the oven according to the back of the box cooking directions. While the cake is in the oven, add the strawberry ice cream into a liquid measuring cup and place it on top of your stove so it can melt while the cake is baking.
- Right when the cake comes out of the oven, use the handle of a wooden spoon to poke holes all over the cake, going about 3/4’s of the way down. Pour the melted strawberry ice cream over the warm cake, and then smooth it out evenly so it fills all the holes. Now, take the sliced bananas and arrange them evenly in rows on top of the cake. Set that aside.
- In a measuring cup or microwave safe bowl, add in chocolate fudge and heavy cream. Microwave the chocolate fudge and heavy cream in 15 second intervals until it’s melted, stirring every time (mine took about 45 seconds total). Once it’s melted pour the chocolate evenly over the cake so it fills all the holes. Cover the baking dish with plastic wrap and let it chill in the refrigerator for at least an hour.
- Now it’s time to dress it up! Top the cake with the cool whip in an even layer. Drizzle with more chocolate fudge and sprinkle rainbow sprinkles over the top. Lastly, garnish with maraschino cherries and place it back in the refrigerator for at least an hour before serving. Enjoy!
Nutrition
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