Skip to Content

Banana Split Cake Recipe (Easy & No Bake)


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!



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

Easy Banana Split Cake

Yield: 12 - 16 Servings
Prep Time: 30 minutes
Additional Time: 4 hours
Total Time: 4 hours 30 minutes

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.

    Skip to Recipe