If you’re searching for a show-stopping treat that’s as fun to make as it is to eat, Banana Split Cake is the answer! This no-bake delight turns the nostalgic flavors of a classic banana split into a luscious, creamy, and fruity layered dessert—perfect for potlucks, summer gatherings, or any occasion that calls for a sweet surprise. Imagine buttery graham cracker crust, velvety cream cheese, juicy strawberries, pineapple, bananas, and pillowy whipped topping, all crowned with chocolate, nuts, and cherries. It’s pure joy in every bite!

Ingredients You’ll Need

The beauty of Banana Split Cake lies in its straightforward, pantry-friendly ingredients—each one bringing a special flavor or texture, from the crunch of the crust to the creamy middle and fruity layers. Let’s dive into what makes this cake so irresistible:

Graham cracker crumbs: These form the sturdy, buttery base that holds everything together and adds a lovely crunch.
Unsalted butter (melted): Melted butter mixes with the crumbs to create a rich, cohesive crust that doesn’t overpower the other flavors.
Cream cheese (softened): Creamy and tangy, it gives the filling that signature cheesecake-like taste and silky texture.
Powdered sugar: Sweetens the cream cheese layer just enough without grittiness—perfect for that smooth bite.
Whipped topping (two containers): This is your secret weapon for dreamy, effortless layers; it keeps things light and fluffy.
Ripe bananas (sliced): Their fresh, mellow sweetness is essential—be sure to pick bananas that are just right, not too soft!
Crushed pineapple (drained): Adds a tropical tang and juicy texture that brightens each bite.
Fresh strawberries (sliced): These bring vibrant color and a burst of tart-sweet freshness—don’t skip them!
Chopped walnuts or pecans: For that classic banana split crunch and a nutty depth of flavor.
Chocolate syrup: A decadent drizzle over the top makes it feel like dessert shop magic.
Maraschino cherries: The iconic finishing touch—because no banana split is complete without a cherry on top!

How to Make Banana Split Cake

Step 1: Make the Graham Cracker Crust

In a medium bowl, mix together the graham cracker crumbs and melted butter until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 9×13-inch baking dish, making sure to create an even layer. This easy crust sets the stage for all those luscious toppings and provides a deliciously crunchy base.

Step 2: Whip Up the Cream Cheese Layer

Grab a separate bowl and beat the softened cream cheese with powdered sugar until the mixture is completely smooth and free of lumps. Gently fold in one container of whipped topping until it’s fully incorporated, creating a light, creamy layer. Spread this evenly over the crust, making sure to reach all the edges for the perfect foundation.

Step 3: Layer the Bananas

Arrange your freshly sliced bananas over the cream cheese layer, covering it completely. The bananas provide that signature flavor and keep the cake moist and fruity. If you love extra banana, feel free to sneak in a few more slices!

Step 4: Add the Pineapple and Strawberries

Next, evenly sprinkle the drained crushed pineapple over the banana layer. Then, add a generous layer of sliced strawberries on top of the pineapple. These vibrant, juicy fruits not only add beautiful color but also balance the sweetness of the dessert with their natural tang.

Step 5: Top with Whipped Topping and Garnish

Spread the second container of whipped topping over the fruit layers, smoothing it out to completely cover the surface. Finish your Banana Split Cake by sprinkling chopped walnuts or pecans, drizzling chocolate syrup in playful zigzags, and topping with those irresistible maraschino cherries. Pop the cake in the refrigerator and let it chill for at least 4 hours—or overnight, if you can wait! This helps all the flavors meld together and makes slicing a breeze.

How to Serve Banana Split Cake

Garnishes

Don’t hold back on the toppings! Add a few extra dollops of whipped topping, an extra drizzle of chocolate syrup, or a scatter of rainbow sprinkles for extra flair. And of course, make sure every slice gets its own cherry—that’s the classic banana split promise!

Side Dishes

While Banana Split Cake easily steals the show, you can pair it with light, refreshing sides like fresh fruit salad, a scoop of vanilla ice cream, or even a cool iced coffee. These sides help balance the richness and let your dessert shine even brighter.

Creative Ways to Present

For parties, try cutting the cake into bite-sized squares and serving them in mini cupcake liners for easy, grab-and-go treats. Or, layer the ingredients in clear glasses for stunning parfaits—perfect for showing off those colorful layers. However you serve it, Banana Split Cake always looks inviting!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 2–3 days. The flavors continue to mingle, making leftovers just as delightful!

Freezing

Banana Split Cake can be frozen if you want to prepare it well ahead of time. Wrap the dish or individual slices securely in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving for best texture.

Reheating

Since this is a no-bake, chilled dessert, reheating isn’t necessary—simply serve straight from the fridge. If frozen, allow it to fully thaw in the refrigerator before slicing and enjoying.

FAQs

Can I use homemade whipped cream instead of store-bought whipped topping?

Absolutely! Freshly whipped cream adds a wonderful homemade touch to Banana Split Cake. Just make sure it’s whipped to stiff peaks, and use it in the same quantity as the whipped topping for best results.

How do I keep the bananas from turning brown?

To help prevent browning, slice the bananas just before assembling the cake, and make sure they’re covered with the cream cheese and whipped topping layers. A little lemon juice on the banana slices can also slow down oxidation.

Can I make Banana Split Cake gluten-free?

Yes! Just substitute gluten-free graham crackers for the crust. All other ingredients are naturally gluten-free, making it easy to adapt the recipe for gluten-sensitive guests.

What other toppings can I add?

Feel free to get creative! Mini chocolate chips, shredded coconut, caramel sauce, or even crushed cookies make fun and delicious additions to the classic Banana Split Cake toppings.

Can I prepare Banana Split Cake the day before serving?

Definitely. In fact, making it a day ahead gives the cake plenty of time to chill and set, allowing the flavors to meld beautifully. Just keep it refrigerated until ready to serve.

Final Thoughts

This Banana Split Cake is pure happiness in dessert form—easy to make, endlessly customizable, and guaranteed to bring smiles to everyone at the table. If you’re ready to wow your family and friends with a treat that’s both familiar and fantastically fun, give this recipe a try. I promise, you’ll be making it again and again!

Banana Split Cake Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 4 hours 25 minutes
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

This Banana Split Cake is a delightful no-bake dessert that layers graham cracker crust with cream cheese, bananas, pineapple, strawberries, and whipped topping. Topped with nuts, chocolate syrup, and maraschino cherries, it’s a refreshing and colorful treat perfect for summer gatherings or anytime you crave a light, fruity dessert.

Ingredients

Scale

Crust

2 cups graham cracker crumbs
½ cup unsalted butter, melted

Filling

1 (8-ounce) package cream cheese, softened
½ cup powdered sugar
1 (8-ounce) container whipped topping
4 ripe bananas, sliced
1 (20-ounce) can crushed pineapple, drained
1 pint fresh strawberries, sliced

Topping

1 (8-ounce) container whipped topping
½ cup chopped walnuts or pecans
Chocolate syrup, for drizzling
Maraschino cherries, for garnish

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Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted unsalted butter, mixing until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust layer.
Make the cream cheese layer: In a separate bowl, beat the softened cream cheese with powdered sugar until the mixture is smooth and creamy. Gently fold in one container of whipped topping until fully combined.
Assemble the cake layers: Spread the cream cheese mixture evenly over the graham cracker crust. Arrange the sliced bananas in a single layer on top of the cream cheese mixture. Next, add an even layer of drained crushed pineapple, followed by a layer of sliced fresh strawberries.
Add the final topping: Spread the second container of whipped topping evenly over the fruit layers, covering the entire surface. Sprinkle the chopped walnuts or pecans over the whipped topping, then drizzle chocolate syrup artistically across the top. Garnish with maraschino cherries.
Chill before serving: Refrigerate the assembled cake for at least 4 hours or overnight to allow the flavors to meld and the cake to set properly before slicing and serving.

Notes

For an extra rich flavor, substitute fresh homemade whipped cream for the whipped topping.
Add mini chocolate chips or coconut flakes between layers for a fun texture twist.
This dessert is best served cold and consumed within 2–3 days for optimal freshness.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American