Banana Split Cake Cups

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When I was a kid I hated two things about my birthday: 1) it wasn’t during the summer (I was so jealous of kids who got to have beach or pool birthday parties!), and 2) because my birthday is in September and I started school when I was four instead of five, I was the youngest in the class. (And for some reason, being the youngest was just no fun…everyone thought it was super cool to be the oldest. Oh how things change as an adult, lol.)

With an end-of-June birthday, my dad is luckier on both counts.

Another great thing about a summer birthday is that you can make different kinds of treats that you wouldn’t normally make for cold-weather birthdays. Like Reese’s Brownie Ice Cream Cake or Mixed Berry and Toblerone Ice Cream Sandwiches. Or fun popsicle flavors like Strawberry Cheesecake or Cappuccino.

Or ice cream treats that are re-made into cakes, like Banana Split Cake Cups.


When I saw this recipe on Tasty Kitchen right before my dad’s birthday, I knew it was meant to be. Although you can make the recipe in individual glass jars (because who doesn’t adore dessert in a jar?!), I made one in a small jar (the cook has to test the recipe, right?) and the rest in a 9 by 13-inch dish. It was the perfect summer birthday cake, but it would also be perfect for summer picnics, potlucks, and barbeques. It’s a real crowd-pleaser!

Head over to my guest post on the Tasty Kitchen Blog to check out the full recipe for Banana Split Cake Cups!

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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