No Bake Banana Split Cake takes your favorite banana split hot fudge sundae and combines it with our easy icebox cake dessert! Layers of bananas, crushed pineapple, a graham cracker crust and topped with whipped cream and drizzled with chocolate! Of course, you cannot forget the maraschino cherry on top!
Banana Split Cake Recipe
If you are looking for the perfect dessert to feed a crowd, this No-Bake Banana Split Icebox Cake is the perfect solution.
Every time we make I bring it to a neighborhood barbecue or potluck dinner, it makes all of the other desserts sad and lonely because this one gets so much love!
I swear, I should just start bringing the recipe with me when we serve it because everyone asks for it!
This recipe only takes a few minutes to pull together, but the best thing about it is that it can be made up to 2 days in advance. Perfect if you are planning a party and want to get some of the work out of the way!! AND, it is no-bake, so you don’t have to use oven space for it. Just pull it out of the refrigerator and it is good to go!
Love some fruit flavored cakes? You will not want to miss our classic Strawberry Cake with Cream Cheese Frosting. It is light, moist and made with fresh strawberries!
Banana Split Icebox Cake Ingredients
- Pasteurized eggs
- Powdered sugar (sifted)
- Soft margarine
- Vanilla extract
- Bananas (not over ripened)
- Cool whip
- Chopped pecans (if you aren’t a nut fan or have nut allergies, leave them out!)
- Maraschino cherries
- Can of crushed pineapple (well drained)
- Graham crackers crumbs
- Chocolate syrup or hot fudge
Some people like to put a layer of sliced strawberries in as well, those are a great addition (and look really pretty too!) As I mentioned above, if you are looking for a nut-free dessert, just leave them out!
How to make Banana Split Cake
Making this old fashioned Banana Split Cake is super easy. Let’s be honest, if it wasn’t easy, it would be on my site! It is more of an assemble than cook! It is all about the layering!
The first thing you are going to do is beat your eggs at high speed. You want to do this until they are light, about 4 minutes or so.
Next, add in the sifted powdered sugar, soft margarine, and vanilla. Beat the mixture for about 5 minutes.
Then, you are going to spread graham cracker crumbs along the bottom of a 9 x 13 cake pan and spread the mixture over the top of graham cracker crust.
Place in the refrigerator and chill for about 30-40 minutes.
Take the dish out of the refrigerator and spread the crushed (and drained) pineapple on top of the mixture. Place the banana slices in a layer over the pineapple and cover it all with the whipped topping. Sprinkle with pecans (optional).
Cover and refrigerate for 6 hours or overnight or up to 2 days.
When you are ready to serve, place a few extra slices of banana on top along with your maraschino cherries. Be sure to drizzle with chocolate or hot fudge!
Slice and serve cold!
Are pasteurized eggs safe to eat raw
This recipe calls for eggs, but as you know, it is a no bake recipe. This is an old recipe from my grandma. Back then, they really didn’t worry about eating raw eggs. We know better now! In order to keep everyone safe it is important to use pasteurized eggs.
According to the USDA and the CDC it is safe to use raw eggs only if they are pasteurized. So be sure to only use pasteurized eggs for this recipe!
More Great No-Bake Desserts
- Ice Cream Cake
- No-Bake Oreo Cream Pie
- Mini Key Lime Pie Cheesecakes
- No-Bake Oreo Bars
- Edible Raw Cookie Dough
Banana Split Cake
No Bake Banana Split Cake takes your favorite banana split hot fudge sundae and combines it with our easy icebox cake dessert!
- 2 pasteurized eggs
- 2 cups powdered sugar (sifted )
- 1 ¼ cup margarine (soft)
- 1 teaspoon vanilla extract
- 4 medium bananas
- 9 ounces cool whip
- 1/2 cup chopped pecans (optional)
- 4 ounces maraschino cherries
- 20 ounce can crushed pineapple (well drained)
- 2 cups graham crackers crumbs
Beat eggs at high speed until light, about 4 minutes.
Add powdered sugar, soft margarine, and vanilla extract and beat for about 5 minutes.
Spread graham cracker crumbs along the bottom of a 9 x 13 cake pan and spread mixture over top of the graham crackers.
Chill in the refrigerator for approximately 30-40 minutes.
Drain the can of crushed pineapples well and spread the pineapple evenly over mixture.
Slice the banana and layer the banana slices over pineapple.
Spread the Cool Whip in a layer over the banana and sprinkle with pecans.
Cover and refrigerate for 6 hours, overnight or for up to 2 days.
When ready to serve, add a few more slices of bananas on top along with your cherries. Drizzle with chocolate or hot fudge.
Nutrition per serving
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