This post may contain affiliate links. Please read our disclosure policy.
This no-bake banana split cake has everything you love about the classic ice cream sundae piled into one easy, chilly, slice-and-serve dessert. Graham cracker crust on the bottom, a fluffy cream layer, crushed pineapple, fresh bananas, and Cool Whip on top with a cherry waiting right there at the end.
No oven. No fuss. Just layer, chill, and slice.
My aunt used to make this every summer for family parties, and it always disappeared before anything else on the table. I have made it more times than I can count for my kids’ end of the school year parties too, and the reaction is always the same, people want to know the recipe before they are even done with their slice. The texture is somewhere between a creamy cheesecake and a cold, fruity sundae, and that combination is exactly what makes it so hard to stop at one piece.
Two more no-bake favorites worth bookmarking: my Banana Icebox Cake and Banana Delight are both just as easy and just as crowd-pleasing.
Key Ingredients
Here is what goes into this banana split cake and why each part matters:
The Crust
- Graham crackers: The base of the whole dessert. My favorite shortcut is buying store-bought graham cracker crumbs, you can find them right in the baking aisle, they are already finely crushed, and they make a perfect crust without any pounding. Crushing your own in a zip-top bag with a rolling pin or in a food processor works great too.
- Butter, melted: Stirs into the crumbs to bind the crust together. Use real butter here.
The Cream Layer
- Butter, softened: The remaining butter goes into the cream filling, so it needs to be at room temperature, not melted, not cold. so it beats up light and smooth.
- Powdered sugar, sifted: Beaten into the softened butter with a touch of vanilla to create a simple, fluffy filling. Sifting keeps it lump-free. This butter-based filling is lighter than a cream cheese version, which lets the fruit flavors come through beautifully.
- Vanilla extract: Just a teaspoon, but it rounds out the whole layer.
The Toppings
- Crushed pineapple: Drain it very well before adding it to the pan. Set a little of the juice aside before draining; you can use it to soak the banana slices and keep them from browning. Any extra moisture left in the pineapple will seep into the cream layer and make the dessert watery after chilling.
- Bananas: Use ripe but firm bananas. Overripe bananas can get mushy in the layers. Slice them just before you need them.
- Cool Whip: The topping layer, and it holds up beautifully after chilling. Homemade whipped cream will work in a pinch, but Cool Whip is more stable for a dessert that needs to sit in the fridge.
- Pecans, chopped: Sprinkled over the Cool Whip for crunch and that classic sundae feel. Walnuts work too, or skip them entirely for a nut-free version.
- Maraschino cherries: Add them just before serving so they stay bright and fresh on top.
How to Make Banana Split Cake
Step 1: Make the crust. Melt ½ cup of butter and stir together with 2 cups of crushed graham crackers until the crumbs are evenly coated. Press the mixture firmly and evenly into the bottom of a 9×13 inch pan.
Step 2: Beat the cream layer. Using an electric mixer, beat the remaining ¾ cup of softened butter, 2 cups of sifted powdered sugar, and 1 teaspoon of vanilla for about 5 minutes until the mixture is light, fluffy, and fully combined.
Step 3: Spread and chill. Spread the cream mixture evenly over the graham cracker crust. Refrigerate for 30 minutes so the layer firms up before you add the fruit.
Step 4: Add the pineapple. Drain the crushed pineapple very well before spreading it. Spread it evenly over the chilled cream layer.
Step 5: Layer the bananas. Arrange the banana slices in an even layer over the pineapple.
Step 6: Add the Cool Whip and pecans. Spread the full container of Cool Whip over the banana layer using a rubber spatula. Sprinkle ½ cup of chopped pecans evenly over the top.
Step 7: Chill. Cover the pan tightly and refrigerate for at least 6 hours, or overnight.
Step 8: Garnish and serve. Right before serving, top with sliced maraschino cherries. Slice into 12 squares and serve cold.
How to Store Banana Split Cake
Cover the pan tightly with plastic wrap or foil and store in the refrigerator. This banana split cake will stay fresh for 2 to 3 days. After that, the bananas may start to soften and the pineapple moisture can affect the texture of the layers.
More No-Bake Desserts You’ll Love
- Banana Icebox Cake
- Banana Delight
- Copycat Magnolia Bakery Banana Pudding
- Orange Creamsicle Lush
- No-Bake Oreo Cream Pie
- Eclair Cake
- Banana Split Pudding Cups
No-Bake Banana Split Cake
Ingredients
- 2 cups graham crackers crushed
- 1¼ cups butter softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 20 ounces crushed pineapple well drained
- 4 medium bananas
- 9 ounces Cool Whip
- ½ cup pecans chopped
- 4 ounces maraschino cherries
Instructions
- Melt ½ cup of butter and mix together with 2 cups of graham crackers. Pat this mixture firmly into the bottom of a 9 x 13-inch pan.2 cups graham crackers
- Beat powdered sugar, soft butter, and vanilla for about 5 minutes until well incorporated.1¼ cups butter, 2 cups powdered sugar, 1 teaspoon vanilla extract
- Spread the mix evenly over the graham cracker crumb crust. Send this to the fridge to chill for 30 minutes.
- Drain pineapple and spread over cream mixture.20 ounces crushed pineapple
- Arrange bananas over pineapple.4 medium bananas
- Cover with Cool Whip, sprinkle with pecans.9 ounces Cool Whip, ½ cup pecans
- Cover and refrigerate for 6 hours or overnight.
- Garnish with sliced cherries before serving.4 ounces maraschino cherries
Jenn’s Notes
- In the refrigerator: Cover the pan tightly with plastic wrap or foil and store it in the fridge for up to 2 to 3 days. Beyond that, the bananas can start to get soft and the moisture from the pineapple may begin to break down the layers.
- In the freezer: Banana split cake freezes beautifully for up to one month. Just wrap the pan snugly in plastic wrap followed by a layer of foil. When you’re ready to serve, move it to the fridge the night before and let it thaw overnight.
- Drain the pineapple thoroughly. This is the most important step. Any excess liquid will soak into the cream layer and make the dessert soggy, so take your time and press it well through a strainer.
- Stick to the layering order. Start with the cream layer, then pineapple, followed by bananas, and finish with Cool Whip on top. This sequence helps the layers hold together and keeps everything stable when slicing.
- Let it chill completely. Cutting it too soon is a common mistake. At around two hours, it’s still too soft and may fall apart. After six hours or even better, overnight, the layers are set, the flavors come together, and you’ll get clean slices.
- Use a sharp knife. For neat slices, use a sharp knife and wipe the blade between each cut.
