Skip to Content
Menu

Slow-Cooker Banana Split Cake

  • Save
  • Jump to Recipe
Brooke Lark
Updated Aug 1, 2018
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Blogger Brooke McLay from Cheeky Kitchen turns a retro ice cream treat into a slow cooker cake that bakes up moist, and takes just minutes to prepare before you set it and forget it!

Slow-Cooker Banana Split Cake

  • Prep Time 15 min
  • Total 2 hr 15 min
  • Servings 8
  • Ingredients 10
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup vanilla ice cream, melted
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 box (4-serving size) banana cream instant pudding and pie filling mix
  • 24 large maraschino cherries
  • 1/2 cup pecan pieces
  • 1/2 gallon vanilla ice cream
  • 1 cup hot fudge

Instructions

  • Step 
    1
    Spray 4 1/2-quart slow cooker with baking spray with flour.
  • Step 
    2
    In large bowl, stir together cake mix, melted ice cream, water, oil, eggs and pudding mix. Cut 12 of the maraschino cherries in half, and fold into batter along with 1/4 cup of the pecan pieces. Pour batter into slow cooker. Top with remaining pecans and 8 more maraschino cherry halves.
  • Step 
    3
    Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon hot cake from slow cooker, and top with scoops of ice cream. Drizzle with hot fudge; top with remaining cherries.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section