Dolly Parton’s Banana Split Cake in a Jar Is So Good, You’ll Want To Take It Wherever You Go
You'll go bananas over this dessert.
Banana splits and cake are two of America’s most beloved desserts — so when you combine them, magic happens. This Dolly Parton recipe for Banana Split Cake in a Jar is just what it sounds like: Southern-style banana cake (made with the country queen’s signature Duncan Hines® mix, plus her secret ingredient, crushed pineapple, stirred into the batter) is put in a mason jar and topped with ice cream and toppings that will take you back to the sundaes of your youth.
Serving this fusion of cake and ice cream in a jar not only adds whimsy to your dessert repertoire, it also makes your sweet treat portable. (It’s ideal for a backyard Easter gathering or children’s birthday party.) Just like the icon’s inimitable tunes, this Dolly Parton recipe is the perfect mix of classic style and bold creativity.
Banana Split Cake in a Jar
Ingredients (Serves 16):
- 1 (15.25-ounce) package Duncan Hines® Dolly Parton’s Southern Style Banana Cake Mix
- 1 (8-ounce) can crushed pineapple in juice
- ½ cup milk
- 4 eggs
- ½ cup unsalted butter, melted
- 3 bananas, thinly sliced
- 1 cup chopped fresh strawberries
- 1 quart ice cream (vanilla, strawberry, or chocolate)
- Whipped Topping Chocolate sauce and maraschino cherries
Instructions:
- Heat oven to 350 degrees Fahrenheit. Coat 13 by 9-inch baking pan with baking spray. On low speed, beat cake mix, pineapple with juice, milk, eggs, and butter until blended, 30 seconds; on medium, beat until fluffy, 2 minutes. Pour into pan. Bake until toothpick inserted in center comes out clean, 24 to 28 minutes. Transfer to rack; cool in pan 15 minutes. Transfer from pan to rack; let cool completely.
- Cut cake into squares. Divide cake squares evenly among 16 (8-ounce) mason jars or glasses. Top with banana and strawberry slices; cover and chill until ready to serve (bananas will start to turn in about 1 hour.).
- When ready to serve, dividing evenly, top fruit with ice cream and whipped topping. Drizzle with chocolate sauce and garnish with cherries.
A version of this article originally appeared in our print magazine, Woman’s World.
