I love a good old-fashioned poke cake! You know, the type filled with a creamy center, and with a little crumble. It is a weird texture when you try to describe it, but when you are eating it, it is absolutely delicious, am I right? This cake is just everything you dream for in a poke cake, but it is better, want to know why? It is better because it resembles MY FAVORITE ice cream sundae: banana split! Every single time I go to Carvel or Dairy Queen, I get a banana split.
They are usually too big to eat on my own, so I make sure I am going with someone I can share it with. Now do not get me wrong, I COULD eat it on my own if I wanted to, I am just making sure I have enough room in my tummy for a side of fries along with it.
I mean, what is an ice cream sundae without the fries? Well, friends, if you are a banana split lover like me, you are absolutely going to love this recipe. It is easy, feeds a crowd and really hassle free.
Photo and recipe courtesy of Tablespoon and One Pan Nan.

Poke and dump cakes are the way to go when it comes to parties. It is basically a sheet cake, but tastes much better! And your guests will think you put so much more effort into it… In reality, you really did not. It is just a regular ol’ sheet cake coated in some tasty topping such as Jell-O pudding, caramel syrup or some Cool Whip. Whatever you choose to use, it will really make the flavors shine and your cake will turn out beautifully. Do not be afraid to get creative with this one, either. It is so tasty!
Check out what our friends over at Tablespoon had to say about this:
“All the fabulous flavors of a scrumptious sundae in an easy dump cake you can stir together!”
I mean, this is easily the best dump and poke cake I have ever had!!

Ingredients
Cake

• 1 can (20 oz) Dole pineapple tidbits
• 1 box Betty Crocker™ SuperMoist™ yellow cake mix
• 1/3 cup vegetable oil
• 3 eggs

Topping

• 1 container (8 oz) Cool Whip, thawed
• 2 cups sliced strawberries
• 1 banana, sliced
• 2 tablespoons chocolate-flavor syrup

Instructions
Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray. Drain pineapple, reserving liquid. Reserve 3/4 cup pineapple tidbits for topping.

In large bowl, beat cake mix, remaining pineapple tidbits, 3/4 cup of the pineapple liquid, the oil and eggs using spoon or rubber spatula 1 minute. Spread batter evenly in pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Top cake with whipped topping; spread evenly. Just before serving, top with sliced strawberries, sliced banana and the 3/4 cup reserved pineapple tidbits. Drizzle with chocolate syrup.