There’s something about the mix of creamy bananas, fruity jello, and soft cake that pulls me back to lazy summer afternoons. I remember the first time I made this Jello Banana Split Cake—it was kind of a mess at first. I poked holes all over the cake, but somewhere between pouring the jello layers and waiting for each to set, I got distracted by a phone call and ended up with a slightly uneven layer on the pineapple section. It didn’t matter. The colors swirled beautifully anyway, and every bite was like a mini celebration of nostalgia and fun. The whipped topping, sprinkled with cherries and walnuts, felt just right on top, even if I wasn’t perfectly neat about it.

What I love is how the jello adds a playful wobble that contrasts with the soft cake beneath. It’s like a grown-up dessert with a wink to childhood. Plus, you can slice it up and share it easily, making it a great choice for any get-together.

Why You’ll Love It

It’s a colorful, crowd-pleasing dessert that looks more complicated than it really is.
The mix of textures—from moist cake to cool jello and fluffy topping—keeps every bite interesting.
It’s simple—and that’s kind of the point. No need for fancy equipment or techniques.
Perfect for summer parties, but honestly, it’s fun any time you’re craving something sweet and nostalgic.

Don’t worry if your jello layers aren’t perfectly even. It’s one of those desserts where a little imperfection adds charm. Just make sure to let the cake cool fully before starting, so you don’t end up with a jiggly mess.

Jello Banana Split Cake

Print Recipe

A delightful and colorful dessert combining the flavors of a classic banana split with a moist cake base, layered with jello, bananas, and creamy frosting.

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 12

Ingredients

Scale

1 box yellow cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 package (3 oz) strawberry gelatin (jello)
1 package (3 oz) pineapple gelatin (jello)
1 package (3 oz) cherry gelatin (jello)
2 cups boiling water, divided
3 ripe bananas, sliced
1 container (8 oz) whipped topping, thawed
1 cup crushed pineapple, drained
1/2 cup chopped maraschino cherries, drained
1/2 cup chopped walnuts
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, combine the yellow cake mix, 1 cup water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes until smooth.
Pour the batter into the prepared baking pan and bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
While the cake bakes, prepare the gelatin layers. Dissolve each package of gelatin separately in 2/3 cup boiling water (use 2 cups boiling water total, divided equally among the three gelatin packages). Stir each until completely dissolved and set aside to cool to room temperature.
Once the cake is cooled, use the handle of a wooden spoon or a fork to poke holes evenly all over the cake surface.
Pour the cooled strawberry gelatin evenly over one-third of the cake, spreading gently. Refrigerate for 10 minutes until slightly set.
Next, pour the pineapple gelatin over another one-third of the cake and refrigerate for another 10 minutes until slightly set.
Finally, pour the cherry gelatin over the remaining one-third of the cake and refrigerate for at least 2 hours until fully set.
Once the gelatin is set, spread the whipped topping evenly over the entire cake.
Arrange the sliced bananas evenly over the whipped topping.
Sprinkle the crushed pineapple, chopped maraschino cherries, and chopped walnuts evenly on top of the bananas.
Drizzle the vanilla extract over the top for added flavor.
Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and the cake to chill.

Kitchen Notes: I usually use a simple 9×13 pan and don’t bother with special tools—just a wooden spoon handle to poke the holes works great. This cake pairs wonderfully with a scoop of vanilla ice cream or a cold glass of milk. For a twist, sometimes I swap chopped walnuts for pecans or leave out the nuts entirely if I’m serving kids. You could also experiment with different jello flavors, though strawberry, pineapple, and cherry keep that classic banana split vibe. And if you want it a little less sweet, try cutting back on the whipped topping or using a lighter version.

FAQ

Can I make this cake ahead of time?
Yes, it actually tastes better after chilling a few hours or overnight. Just keep it covered in the fridge.

What if I don’t have maraschino cherries?
You can skip them or use fresh cherries if you have them on hand, though the maraschino cherries add that iconic flavor.

Can I freeze the cake?
It’s best not to freeze it since the gelatin layers might lose their texture and become watery.

Is there a way to make this dairy-free?
You’d need to swap the whipped topping for a dairy-free alternative; the rest should be fine as long as the cake mix you use fits your needs.

This cake is a little nostalgic, a little playful, and totally worth trying next time you want something that’s both familiar and a bit unexpected. Go ahead, give it a shot—you might just find it’s your new favorite retro treat.