Banana Split Cupcakes
These banana split cupcakes are made with a simple box cake mix and a slice of ripe banana baked inside. Each cupcake is decorated with whipped cream, toasted coconut, chocolate or strawberry drizzle, and a cherry on top. A fun, kid‑friendly dessert that tastes just like a classic banana split in cupcake form.
Servings: 18 cupcakes
Ingredients
Cupcakes
- 1 yellow box cake
- 1 20 oz crushed pineapple, drained
- 3 eggs
- ¼ cup water
- 2 medium banana
Topping
- whipped cream (can or tub)
- toasted coconut
- maraschino cherries
Instructions
- Preheat the oven to temperature on the box.
- Take your box cake and add the eggs and crushed pineapple and water.
- Place the cupcake liner in the tray or spray the cupcake tray.
- Add 1 tablespoon of batter into the tray for each cupcake.
- Take the banana, peel and cut 1/2" to 1 inch pieces and place into the middle of the cupcake batter in each cupcake.
- Take the left over batter and cover the banana with batter. (I filled the cupcake liner to the top)
- Bake the cupcakes per the instructions on the box or until they test done with a toothpick.
- Allow the cupcakes to cool.
- Once the cupcakes are cool, give them a good dollop of whipped cream and spread around.
- Sprinkle or roll the cupcake into the toasted coconut and top with a maraschino cherry.
Video
Notes
The cupcakes should only get the whipped topping once you are ready to serve or the cool whip will get icky. (official baking term).