Banana Split Cake Recipe
Transform the classic ice cream parlor treat into an irresistible layered dessert! This no-bake banana split cake features a buttery graham cracker crust topped with layers of creamy filling, fresh bananas, juicy strawberries, and crushed pineapple. Crowned with fluffy whipped topping, chopped nuts, chocolate drizzle, and maraschino cherries, it captures all the flavors of a traditional banana split in a convenient make-ahead dessert. Perfect for summer gatherings, potlucks, or any special occasion where you want to impress without turning on the oven.
Print Pin Servings: 12
Calories: 485kcal
Cost: $39
Equipment
- Three 9-inch round cake pans
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Offset spatula for frosting
- Wire cooling racks
- Piping bag and tips for decoration
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 8 oz whipped topping
- 4 bananas sliced
- 2 cups fresh strawberries sliced
- 1 20 oz can crushed pineapple, drained
Topping
- 8 oz whipped topping
- ½ cup chopped nuts
- Chocolate sauce
- Maraschino cherries
Instructions
- Mix graham cracker crumbs, melted butter, and sugar. Press into 13x9 pan.
- Beat cream cheese and powdered sugar until smooth. Fold in whipped topping.
- Layer:
- Half cream cheese mixture
- Sliced bananas
- Drained pineapple
- Sliced strawberries
- Remaining cream cheese mixture
- Top with:
- Whipped topping
- Chopped nuts
- Chocolate drizzle
- Cherries
- Refrigerate 4 hours or overnight.
Notes
- Use room temperature cream cheese for smooth mixing
- Pat bananas dry to prevent weeping
- Drain pineapple thoroughly (15 minutes in strainer)
- Cut strawberries uniformly for even layers
Nutrition
Calories: 485kcal | Carbohydrates: 56g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 65mg | Sodium: 320mg | Potassium: 350mg | Fiber: 3g | Sugar: 38g | Calcium: 80mg | Iron: 1mg