No Bake Banana Split Cake Recipe is super quick and easy and always a hit. Layers of strawberries, pineapple and more topped with chocolate and cherries make this dessert so decadent.
Banana splits are always a popular dessert choice, and I thought it would be a fun idea to turn it into a cake! This easy no bake dessert recipe is inspired by all that you enjoy in a banana split. If you love banana flavor, also make Banana Cream Cheesecake Bars.
We also love Eclair Cake, Strawberry Crunch Poke Cake Recipe or Banana Split Dump Cake for another treat.
If you have leftover pineapple, make Pineapple Angel Food Dump Cake Recipe.
Table of contents
Why This Recipe Works
This Banana split cake is always a crowd favorite. This recipe is so easy to make, and the process is simple too. You can make ahead of time for potlucks and more.
The flavor is amazing! You might also like these Dump Cake Recipes.
Ingredients
Crust
- Graham Cracker Crumbs. You can buy these premade or crush graham cracker crumbs using a food processor or rolling pin.
- Unsalted butter. Make sure to buy real butter.
Cream Cheese Layer
- Cream Cheese. Softened at room temperature.
- Cool Whip. You can also use Homemade Whipped Cream Recipe.
Toppings
- Sliced Bananas. Slice the bananas thin.
- Crushed Pineapple. Drain the pineapple well so there isn’t any pineapple juice.
- Strawberries. Hulled and sliced.
- Walnuts. Chop into pieces. You can use other types of nuts. Chopped peanuts are also good.
- Chocolate Syrup. You can also use Hot Fudge Sauce Recipe.
- Maraschino Cherries. The ones in the jar.
The complete ingredients can be found at the bottom.
How to Make Banana Split Cake
- Step 1. Prepare Pan – Grease a 9×13 inch pan and set aside.
- Step 2. Combine Ingredients for Crust – In a medium bowl, mix the graham cracker crumbs and melted butter with a fork. I just melt the butter in the microwave.
Step 3. Press the crumbs into the prepared pan. Refrigerate while you prepare the next layer.
Step 4. Mix together the Cream Cheese Layer with an electric mixer. Use a medium bowl and combine the cream cheese and sugar on medium speed until fluffy. Fold in the whipped topping by hand.
Step 5. Spread the cream cheese mixture on top of the graham cracker crust. Then arrange the banana slices on top of the cream cheese filling.
Step 6. Then top with an even layer of the crushed pineapple.
Step 7. Layer the sliced strawberries.
Step 8. Spread the Cool Whip on top. Finally, sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Place in the fridge for at least 4 hours or overnight.
Storage
Cover the leftovers with plastic wrap. Refrigerate up to 4 days.
FAQs
Yes, you can change the flavor of the crust. We recommend using a Oreo crust instead of the graham cracker crust. It gives the banana split a nice chocolate flavor.
Get creative and crush up cookies that you have in your pantry. I love to come up with variations for this banana split cake.
Confectioners Sugar
Caramel Syrup
Sprinkles
Chopped Nuts
Sliced Fresh Strawberries
Store leftovers in the refrigerator covered with plastic wrap. We recommend eating the Banana Split Cake within 3 days.
After about 3 to 4 days the banana starts to turn brown, and the layers may not look as good.
Yes, you can use fresh pineapple instead of the canned crushed pineapple. After chopping the pineapple into small pieces, make sure you pat dry the pineapple. This make sure that there isn’t any moisture that will make the crust soggy.
We do not recommend freezing this cake, but if you do make sure to wrap tightly with plastic wrap. Then wrap with foil and freeze up to 2 months.
Try More Banana Recipes
- Banana Pudding Cookies Recipe
- Banana Pudding Poke Cake Recipe
- Homemade Banana Pudding recipe
- The Best Banana Dessert Recipes
- Banana Bundt Cake
I can’t wait for you to try this recipe. Please leave a comment once you make it.
Banana Split Cake
Ingredients
- FOR THE CRUST:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- FOR THE CREAM CHEESE LAYER:
- 12 oz cream cheese at room temperature
- ¼ cup granulated sugar
- 8 ounces Cool Whip
- FOR THE FRUIT & TOPPINGS:
- 3 bananas sliced
- 20 oz canned crushed pineapple drained well
- 16 oz strawberries hulled and sliced
- 8 zo Cool Whip
- ½ cup walnuts chopped
- Chocolate syrup
- Maraschino cherries
Instructions
- Grease a 9×13-inch baking dish; set aside.
- In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
- In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
- Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
- Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight. Leftovers can be stored, covered, in the refrigerator for up to 4 days.
This is a wonderful dessert for summer family gatherings.
I made this last week and I am making it again for tomorrow. It is perfect just the way the recipe is written. I didn’t make any changes and everyone went crazy over it! Easy and beautiful when plated!