This no-bake Banana Split Cake stacks a graham cracker crust, creamy filling, bananas, crushed pineapple, creamy topping, and cherries into one fun, classic dessert. It’s easy, fruity, and perfect for summer parties!
Callout Why I love this Banana Split Cake Recipe
- No Baking Needed: This easy no bake dessert is perfect for summer gatherings, cookouts, or anytime you want a sweet treat without turning on the oven.
- Filled With Classic Flavors: Every cool, creamy bite is packed with all the classic banana split flavors—bananas, pineapple, whipped topping, nuts, and even comes with a no-cook crust!
- Fridge And Freezer Friendly: This is the kind of icebox cake that actually tastes better after chilling, making it a great make-ahead dessert recipe for busy days.
- Fit To Feed A Crowd: It’s always a hit with family and friends (and it feeds 12), making this banana split cake a crowd-pleasing favorite for potlucks and parties.
Ingredients
- Butter
- Graham crackers: You can crush the graham crackers by pulsing them in a food processor until fine crumbs form, or place them in a zip-top bag and crush them with a rolling pin.
- Powdered sugar
- Vanilla extract
- Crushed pineapple: Don’t forget to drain the pineapple juice! Strawberries or sliced peaches are great alternatives to pineapple
- Bananas
- Whipped topping: Use a tub or store-bought Cool Whip or make your own whipped cream from scratch.
- Pecans: You can swap the pecans with chopped walnuts, peanuts, or your favorite kind of nuts. Or skip the nuts and sprinkle on some crushed graham crackers or cookie crumbs instead.
- Maraschino cherries
See the recipe card for full information on ingredients and quantities.
What’s the Best Crust for Banana Split Cake?
The classic choice for banana split cake is a graham cracker crust. If you’re craving a different kind of crunch, try a cookie crust made from crushed Oreos or Nilla wafers. Alternatively, skip the crust altogether for a lighter, no-crust version that still delivers all the flavor and texture of the original recipe.
How to Make Banana Split Cake
- Create The Crust: Combine the melted butter and the graham cracker crumbs in a mixing bowl. Press the mixture into the bottom of the baking dish.
- Cover The Crust: Use an electric mixer on medium speed to beat the powdered sugar, remaining butter, and vanilla. Spread the cream mixture over the graham cracker crust and chill in the fridge for 30 minutes.
- Assemble: Spread the pineapple over cream mixture followed by a layer of sliced bananas. Use a rubber spatula to cover with Cool Whip and top with with pecans.
- Chill: Cover the cake with plastic wrap and refrigerate for 6 hours or overnight.
- Serve: Garnish with sliced cherries, sweet sauces, sprinkles, or any sundae toppings. Serve and enjoy!
Tips & Variations
- Cover Correctly: Make sure to cover the crust in the following order: creamy filling, crushed pineapple, banana slices, and Cool Whip. This helps the cake hold its shape and keeps the layers from getting soggy.
- Keep Bananas From Browning: To prevent the banana slices from turning brown, slice them just before layering and consider brushing them lightly with lemon juice.
- Create A Cream Cheese Layer: For a richer, more cheesecake-like layer, swap the butter and powdered sugar for a sweetened cream cheese mixture.
- Boost The Banana Flavor: Whisk together instant banana pudding mix with cold milk and spread it over the crust in place of the cream layer. It adds even more banana flavor with a softer, more spoonable texture.
- Decorate Your Dessert: Drizzle with chocolate syrup, hot fudge sauce, or chocolate sauce for that classic sundae finish. Top with maraschino cherries, chopped nuts, or rainbow sprinkles to make it look as good as it tastes!
Storage and Make-Ahead Instructions
Can You Make Banana Split Cake Ahead of Time?
Yes! One of the best things about no bake dessert recipes is that they’re perfect for making ahead. Prepare the entire cake, cover it tightly, and refrigerate for at least 6 hours, or overnight, to allow the flavors to meld and the layers to set.
Does Banana Split Cake Need to Be Refrigerated?
Absolutely! Since banana split cake contains dairy and fresh fruit, it should always be stored in the refrigerator. Keep it covered with plastic wrap or foil to ensure it stays fresh and to prevent the bananas from browning. For the best texture and flavor, leftovers should be eaten within 2–3 days.
For longer storage, you can freeze banana split cake for up to a month.
More Great No-Bake Desserts
- Ice Cream Cake
- No-Bake Oreo Cream Pie
- Edible Cookie Dough
- Copycat Magnolia Bakery Banana Pudding
- Orange Creamsicle Lush
- No Bake Cheesecake Bites
- Eclair Cake
If you tried this Banana Split Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Banana Split Cake
Video
Ingredients
- 1¼ cups butter softened, divided into ½ cup and ¾ cup
- 2 cups graham crackers
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 20 ounces crushed pineapple well drained
- 4 medium bananas
- 9 ounces cool whip
- ½ cup chopped pecans optional
- 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, 1¼ cups butter
- Beat powdered sugar, soft butter, and vanilla for about 5 minutes until well incorporated.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 chopped pecans
- Cover and refrigerate for 6 hours or overnight.
- Garnish with sliced cherries before serving.4 ounces maraschino cherries
Jenn’s Notes
- Make sure to cover the crust in the following order: creamy filling, crushed pineapple, banana slices, and Cool Whip. This helps the cake hold its shape and keeps the layers from getting soggy.
- To prevent the banana slices from turning brown, slice them just before layering and consider brushing them lightly with lemon juice.
- For a richer, more cheesecake-like layer, swap the butter and powdered sugar for a sweetened cream cheese mixture.
- Whisk together instant banana pudding mix with cold milk and spread it over the crust in place of the cream layer. It adds even more banana flavor with a softer, more spoonable texture.
- Drizzle with chocolate syrup, hot fudge sauce, or chocolate sauce for that classic sundae finish. Top with maraschino cherries, chopped nuts, or rainbow sprinkles to make it look as good as it tastes!
Nutrition Info
This is the original recipe my mom used in the late 70s minus the chocolate. I’ve been looking for this recipe and found most others have cream cheese in it. That I personally don’t want in this recipe, so thank you so much! This was one of my daddy’s favorite deserts.
Hi Alanea! Hope you and your family enjoy this!
Love this
love your recipes!!,I can’t wait to make them for the holidays!!!
Why does the video show eggs as the first ingredient, but the recipe does not include eggs? I looked several times bc i thought it was strange that 3 eggs were used in the beginning, uncooked. Anyone else notice that?do you not need the eggs??
thank you for pointing this out! You are correct. That video needs to be replaced. We removed the eggs are reworked the recipe. Good catch – there are no eggs in the recipe.
Hello,
In the video it shows 3 eggs with the custard layer, but they’re not included in the recipe. Can you clarify this?
Thank you!
Swooning over this perfect Summer dessert!
My kids really loved it! Such a fun treat!
This cake is so much fun and DELICIOUS!
Oh yum! This sounds like a wonderful piece of heaven!
no bake desserts are always the best desserts!