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Banana Split Cheesecake Cake

A luscious cheesecake cake that brings the classic flavors of banana split into a delightful dessert, perfect for busy days and special occasions.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup mashed ripe bananas (about 2 bananas)
  • 1 cup water
For the Cheesecake Layer
  • 16 oz cream cheese (softened)
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 ripe bananas sliced
For Topping
  • 1 cup whipped cream
  • 2 tbsp chocolate syrup
  • 2 tbsp maraschino cherries
  • 1/4 cup chopped nuts (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the yellow cake mix, vegetable oil, eggs, mashed bananas, and water. Mix until well combined.
  3. Pour the batter into a greased 9x13 inch baking dish and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cake is baking, beat the softened cream cheese in a bowl until smooth. Gradually add the sugar and vanilla extract, mixing until creamy and dreamy.
  5. Add in eggs one at a time, mixing until combined.
Layering and Baking
  1. Once the cake is cooled, reduce the oven temperature to 325°F (160°C) and spread the cream cheese mixture evenly over the baked cake.
  2. Top with sliced bananas.
  3. Return the cake to the oven and bake for an additional 30-35 minutes, or until the cheesecake layer is set but still slightly jiggly in the center.
  4. Let it cool for about an hour before refrigerating for at least 4 hours, or overnight if possible.
Finishing Touches
  1. Before serving, top the chilled cake with whipped cream, drizzle on some chocolate syrup, and add cherries and nuts.

Notes

If you find yourself without ripe bananas, you can use applesauce as a substitute. Refrigerate leftovers in an airtight container for up to 5 days.