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! 

Author: Jennifer Fishkind
Prep Time: 20 minutes
Chill: 6 hrs
Total Time: 15 minutes
Course: Dessert
Cuisine: American, Southern
Servings: 16 slices
how to make banana split cake
4.75 from 8 votes


  • 2 pasteurized eggs
  • 2 cups powdered sugar (sifted )
  • 1 ΒΌ 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


  1. Beat eggs at high speed until light, about 4 minutes.

  2. Add powdered sugar, soft margarine, and vanilla extract and beat for about 5 minutes.

  3. Spread graham cracker crumbs along the bottom of a 9 x 13 cake pan and spread mixture over top of the graham crackers.

  4. Chill in the refrigerator for approximately 30-40 minutes.

  5. Drain the can of crushed pineapples well and spread the pineapple evenly over mixture.

  6. Slice the banana and layer the banana slices over pineapple.

  7. Spread the Cool Whip in a layer over the banana and sprinkle with pecans.

  8. Cover and refrigerate for 6 hours, overnight or for up to 2 days.

  9. When ready to serve, add a few more slices of bananas on top along with your cherries. Drizzle with chocolate or hot fudge.

Recipe Video

Nutrition per serving

Calories: 348kcal
Fat: 19g
Saturated fat: 4g
Cholesterol: 23mg
Sodium: 261mg
Potassium: 215mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 31g
Protein: 2g
Vitamin A: 730%
Vitamin C: 5.9%
Calcium: 48%
Iron: 0.8%
Keyword: Icebox Cake, No Bake
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