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
