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Banana Split Cake Recipe (Easy & No Bake)

By: Melissa Coleman Last Updated: Oct 13, 2023 This post may contain affiliate links.

This delicious and easy-to-make Banana Split Cake Recipe has all the traditional flavors that you love in a banana split sundae: sweet bananas, juicy pineapple, velvety whipped topping, and delicious maraschino cherries!


Complete it off with chocolate syrup and sprinkles for the perfect Banana Split experience.

White Pan of Banana Split Cake Recipe



Everyone will stay delighted by this deliciously rich Banana Split Cake – no ice cream scoop required!



Equipment Used for this Recipe!

  • 9x13 baking dish
  • medium and large bowls
  • spoon
  • spatula



Ingredients for a No Bake Banana Split Cake

Crust:

  • 2 cups graham crackers, crumbled
  • ½ cup unsalted butter, melted

Cream Cheese Layer:

  • 12 ounces cream cheese, room temperature
  • ¼ cup granulated sugar
  • 8 ounces cool whip - You can use whipping cream in place of cool whip, but they will only last for up to 2 days before the whipping cream starts to separate and become watery.

Fruit and Toppings:

  • 3-4 fresh bananas, sliced
  • 20 ounces of canned crushed pineapples, drained well
  • 16 ounces strawberries, hulled and sliced
  • 8 ounces cool whip
  • ½ cup walnuts, chopped
  • Chocolate syrup or hot fudge
  • Maraschino cherries



Easy Banana Split Cake Recipe

Grease a 9x13 baking dish and set aside.


In a medium bowl, combine the graham cracker crumbs and butter.



Place into the bottom of the pan and press into an even layer.



In a large bowl, use a hand mixer to beat the cream cheese and sugar until smooth and creamy.



Fold in the cool whip using a rubber spatula.



Spread the cool whip on top of the graham cracker crust into an even layer, making sure to spread all the way to the edge of the pan.



Place the banana slices on top of the whipped cream mixture in an even layer.


I did one layer, but you can do more layers to use up the banana slices.



Then, spread the crushed pineapple on top of the banana slices in an even layer.



Lay out the sliced strawberries in an even layer - I did several layers to use all of my strawberries.



Spread the remaining cool whip on top of the strawberries.



Sprinkle the chopped walnuts, chocolate syrup, and maraschino cherries on the top.



Chill in the refrigerator for up to 4 hours before slicing and serving.



What other toppings can I use?

Various other fresh fruits, marshmallow cream, cookie crumbles, nuts, chocolate chips, crumbled candy bars, spices, sprinkles, and more. Whatever your heart desires really.



How to Store No Bake Banana Split Cake

You can store your leftovers in the refrigerator in an airtight container or covered with plastic wrap for approximately 3 days. After around 3 days the bananas will start to turn brown and begin to change flavors.



Can you freeze banana split cake?

I do not recommend freezing this cake.



Even more banana desserts

  • Easy Banana Nut Muffins Recipe
  • Easy No-Bake Banana Pudding Recipe
  • Banana Pudding Poke Cake Recipe
  • Simple Southern Homemade Banana Pudding Recipe
  • Banana Bread Cake



Want to print or save this Banana Split Cake Recipe?

Easy Banana Split Cake

Melissa Coleman
This delicious and easy-to-make Banana Split Cake Recipe has all the traditional flavors that you love in a banana split sundae: sweet bananas, juicy pineapple, velvety whipped topping, and delicious maraschino cherries!
5 from 1 vote
Print Recipe Pin Recipe SaveSaved!
Prep Time 30 minutes mins
Additional Time 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Dessert
Servings 12 - 16 Servings

Ingredients
  

Crust:

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter melted

Cream Cheese Layer:

  • 12 ounces cream cheese room temperature
  • ¼ cup granulated sugar
  • 8 ounces cool whip

Fruit and Toppings:

  • 3-4 bananas sliced
  • 20 ounces canned crushed pineapple drained well
  • 16 ounces strawberries hulled and sliced
  • 8 ounces cool whip
  • ½ cup walnuts chopped
  • Chocolate syrup
  • Maraschino cherries

Instructions
 

  • 1. Grease a 9x13 baking dish and set aside.
  • 2. Ina medium bowl, combine the graham cracker crumbs and butter. Place into the bottom of the pan and press into an even layer.
  • 3. Ina medium bowl, use a hand mixer to beat the cream cheese and sugar until smooth and creamy. Fold in the cool whip using a rubber spatula. Spread the cool whip on top of the graham cracker crust into an even layer, making sure to spread all the way to the edge of the pan.
  • 4. Place the banana slices on top of the whipped cream mixture in an even layer. I did one layer, but you can do more layers to use up the banana slices.
  • 5. Then, spread the crushed pineapple on top of the banana slices in an even layer.
  • 6. Layout the sliced strawberries in an even layer - I did several layers to use all of my strawberries.
  • 7. Spread the remaining cool whip on top of the strawberries.
  • 8. Sprinkle chopped walnuts, chocolate syrup, and maraschino cherries on the top.
  • 9. Chill in the refrigerator for up to 4 hours before slicing and serving.

Notes

  • Store in an airtight container or covered with plastic wrap for up to 4 days in the refrigerator.
  • You can use whipping cream in place of cool whip, but they will only last for up to 2 days before the whipping cream starts to separate and become watery.
Want even more?Follow @todayscreativeideas

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