Banana Split Trifle
Banana Split Trifle combines cake, pudding, pineapple, strawberries, bananas, and whipped topping into one easy crowd-pleasing dessert.
Servings: 12 servings
Equipment
- rubber spatula
- trifle dish
Ingredients
- 1 box yellow cake mix plus ingredients called for on package
- 1 box instant vanilla pudding mix (5.1 oz.)
- 3 cups whole milk
- 1 can crushed pineapple undrained (20 oz.)
- 1 can strawberry pie filling (21 oz.)
- 3 large bananas thinly sliced
- 1 container frozen whipped topping thawed (8 oz.)
- chocolate sauce for topping
- ¼ cup chopped pecans
- rainbow sprinkles for garnish
- maraschino cherries for garnish
Instructions
- Prepare and bake the cake according to package directions in a 9x13-inch baking dish. Allow the cake to cool completely.1 box yellow cake mix
- Cut the cooled cake into bite-sized cubes and set aside.
- In a large bowl, whisk together the pudding mix and milk for 2 minutes. Refrigerate for 5 minutes until slightly thickened.1 box instant vanilla pudding mix, 3 cups whole milk
- Place ⅓ of the cake cubes into the bottom of a 4-5 quart trifle dish.
- Spread ⅓ of the pudding over the cake.
- Layer all of the crushed pineapple over the pudding.1 can crushed pineapple
- Add half of the remaining cake cubes.
- Spread half of the remaining pudding over the cake.
- Spoon the strawberry pie filling over the pudding layer.1 can strawberry pie filling
- Top with the remaining cake cubes.
- Spread the remaining pudding over the cake.
- Arrange the sliced bananas over the pudding.3 large bananas
- Spread the whipped topping evenly over the bananas.1 container frozen whipped topping
- Drizzle with chocolate sauce and garnish with pecans, rainbow sprinkles, and maraschino cherries.chocolate sauce, ¼ cup chopped pecans, rainbow sprinkles, maraschino cherries
- Serve immediately or refrigerate until ready to serve.
Notes
🥡 STORAGE: Store covered in the refrigerator for up to 3 days.
Keep the trifle chilled until ready to serve.
Expect The bananas to brown slightly as the dessert sits.
♨️ REHEATING: Do not reheat this dessert.
Serve chilled for the best flavor and texture.
❄️ FREEZING: Do not freeze this recipe.
Freezing causes the layers to become watery and soggy after thawing.
💡 TIPS FOR BEST RESULTS: Allow the cake to cool completely before assembling.
Slice the bananas just before layering.
Use a clear trifle dish or punch bowl to showcase the layers.
Chill for 1-2 hours before serving if possible.
Garnish just before serving for the freshest presentation.
🍳 ALTERNATE COOKING METHODS: Angel Food Cake - Use store-bought angel food cake to eliminate baking.
White Cake Mix - Creates a lighter flavor profile.
Funfetti Cake Mix - Adds a colorful birthday party twist.
♻️ LEFTOVERS: Spoon the leftovers into individual containers for easy grab-and-go desserts.
Use the leftover trifle as a topping for ice cream.
Enjoy the leftovers within 3 days for the best quality.
📝 NOTES: The longer the trifle sits, the softer the cake becomes.
The bananas will naturally brown over time.
This recipe is easy to customize with your favorite sundae toppings.
For the best appearance, assemble the day you plan to serve it.
Nutrition
Calories: 342kcal | Carbohydrates: 66g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 402mg | Potassium: 322mg | Fiber: 2g | Sugar: 43g | Vitamin A: 159IU | Vitamin C: 7mg | Calcium: 191mg | Iron: 1mg
