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.
Everyone will stay delighted by this deliciously rich Banana Split Cake – no ice cream scoop required!
Equipment Used for this Recipe!
- 9×13 baking dish
- medium and large bowls
- spoon
- spatula
Ingredients for a No Bake Banana Split Cake
Crust:
- 2 cups graham crackers, crumbled
- 1/2 cup unsalted butter, melted
Cream Cheese Layer:
- 12 ounces cream cheese, room temperature
- 1/4 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
- 1/2 cup walnuts, chopped
- Chocolate syrup or hot fudge
- Maraschino cherries
Easy Banana Split Cake Recipe
Grease a 9×13 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.
Want to print or save this Banana Split Cake Recipe?
Easy Banana Split Cake
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!
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cream Cheese Layer:
- 12 ounces cream cheese, room temperature
- 1/4 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
- 1/2 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.