Banana Split Trifle

Karina Kari

A vibrant, layered dessert featuring vanilla cake, creamy pudding, and fresh fruit, topped with whipped cream and cherries.

Quick to assemble, visually stunning, and perfectly portioned for family gatherings or meal prep.

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Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Cuisine American

Servings 8

Equipment

1 Large pot (for pudding)
1 Medium mixing bowl
Whisk (1)
Knife (1, for chopping fruit)
Cutting board – 1
Measuring Cups and Spoons
Trifle dish or individual serving glasses/jars

Ingredients

Vanilla Cake:

1 box vanilla cake mix prepared according to package instructions and cooled, cubed

Vanilla Pudding:

4 cups milk
1 cup granulated sugar
6 tbsp cornstarch
½ tsp salt
3 tsp vanilla extract
2 tbsp unsalted butter

Fruits & Toppings:

4 cups fresh strawberries chopped
4 cups fresh pineapple chopped
4 bananas sliced
2 –3 cups prepared whipped topping
8 –10 maraschino cherries

Instructions

Prepare Vanilla Cake Base: Start by baking your vanilla cake according to the package directions.
Once baked, allow it to cool completely at room temperature—this prevents the pudding from melting the cake when assembling the trifle.
Once cooled, cut the cake into bite-sized cubes, making them roughly 1-inch in size so they layer evenly and soak up some of the pudding flavor later.
Make Smooth Vanilla Pudding: In a large saucepan, pour in 4 cups of milk and heat over medium-high, stirring occasionally to prevent scorching.
In a separate medium bowl, combine 1 cup sugar, 6 tablespoons cornstarch, ½ teaspoon salt, and 3 teaspoons vanilla extract.
When the milk begins to gently simmer, slowly whisk in the sugar mixture.
Keep stirring constantly—this step is crucial to avoid lumps.
Continue cooking until the mixture thickens to a smooth, creamy consistency.
Remove from heat and stir in 2 tablespoons butter.
Let the pudding cool to room temperature; it will thicken further as it cools.
Prepare Fresh Fruits: While the pudding cools, wash, peel, and chop the fruits.
Slice 4 bananas into even rounds and, if desired, brush with a little lemon juice to prevent browning.
Chop 4 cups fresh strawberries and 4 cups fresh pineapple into bite-sized pieces.
Having uniform pieces ensures even layering and makes each spoonful a perfect combination of flavors.
Assemble the First Cake Layer: Choose a large trifle dish or individual serving jars for assembly.
Begin with a layer of vanilla cake cubes at the bottom of your dish, spreading them evenly.
This base will absorb some of the pudding and provide a soft, spongy texture.
Layer with Fresh Bananas: Place a generous layer of banana slices directly over the cake cubes.
Arrange them evenly to ensure every bite includes fresh banana.
Brushing the slices lightly with lemon juice or pineapple juice prevents discoloration while keeping the flavor bright.
Add Creamy Vanilla Pudding: Spoon a thick layer of cooled vanilla pudding over the bananas, spreading gently with a spatula so as not to mash the fruit.
The pudding will slightly soak into the cake layer beneath, creating a creamy, cohesive texture throughout the trifle.
Layer Pineapple and Strawberries: Next, scatter chopped pineapple evenly over the pudding, followed by the chopped strawberries.
These fruits add a refreshing sweetness and vibrant color, balancing the richness of the pudding and cake.
Repeat the Layers: If your trifle dish allows for multiple layers, repeat steps 4 through 7.
Start with another layer of cake cubes, followed by bananas, pudding, pineapple, and strawberries.
Layering twice enhances the visual appeal and ensures each serving has a balanced mix of cake, pudding, and fruit.
Top with Whipped Cream: Finish the trifle with a generous layer of whipped topping.
Spread it smoothly or create decorative peaks using a spoon or piping bag for a professional, elegant look.
The whipped cream adds lightness and a creamy finish that complements the fruit and pudding layers.
Garnish with Cherries: Crown your trifle with 8–10 maraschino cherries, spacing them evenly across the top.
This classic garnish adds a pop of color and a sweet finishing touch reminiscent of a traditional banana split.
Chill Before Serving: Cover the trifle and refrigerate for at least 1–2 hours before serving.
Chilling allows the flavors to meld, the pudding to set slightly, and the cake to absorb moisture from the pudding and fruit, making each spoonful perfectly balanced.
Serve and Enjoy: When ready to serve, scoop into individual bowls or serve straight from the trifle dish.
Each serving should include a combination of cake, pudding, bananas, pineapple, strawberries, and whipped cream topped with a cherry for a delightful presentation.

Notes

Use fully cooled cake cubes to prevent pudding from melting the cake during assembly.
Lightly brush banana slices with lemon or pineapple juice to avoid browning and maintain a fresh look.
Layer the trifle in a clear glass dish or individual jars to showcase the colorful layers for a visually appealing presentation.
For extra flavor, consider lightly soaking cake cubes with a splash of pineapple juice or a flavored syrup before layering.
The recipe yields 8–10 servings, but you can scale up or down depending on your dish size.