Banana Split Cake

This no-bake banana split cake recipe offers all the flavors of a banana split sundae wrapped up into an icebox cake.

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Get ready for this Southern-style no-bake banana split cake recipe. It’s all the flavors of a banana split sundae layered in an icebox cake form from the fresh bananas to the whipped cream to the maraschino cherry on top.

Banana Split Cake Ingredients

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This indulgent treat features all the favorite flavors of a classic banana split, packed into delectable layers.

With layers of graham crackers, pineapple, bananas, creamy whipped cream, and an irresistible pecan and cherry topping, banana split cake delivers a sweet, rich taste that is simply out of this world.

You’ll need:

• 1¼ cups of softened butter, divided into ½ cup and ¾ cup
• 2 cups of graham crackers, crushed
• 2 cups of sifted powdered sugar
• 1 teaspoon of vanilla extract
• 20-ounce can of crushed pineapple, well-drained
• 4 medium bananas
• 9 ounces of Cool Whip
• ½ cup of chopped pecans
• 4 ounces of maraschino cherries

Substitutions And Additions

ALTERNATIVE TOPPINGS: You can put any of your favorite banana split toppings on this cake as well – whether it’s walnuts or sprinkles.

To switch things up, I’ve sometimes even put in fresh or frozen strawberry slices. Just don’t forget the most important part – the big dollop of whipped cream at the very top with a drizzle of chocolate syrup and a sweet maraschino cherry.

CRUST: You could use vanilla wafers for the no-bake crust instead of the graham cracker crumb crust.

How To Make This Banana Split Cake Recipe

To make this delectable dessert, you will work in layers, starting with the graham cracker crust. Follow our directions below for the step-by-step instructions.

STEP ONE: Melt ½ cup of butter and mix together with 2 cups of graham cracker crumbs. Pat this crust mixture firmly into the bottom of a 9×13-inch pan.

STEP TWO: Beat powdered sugar, the rest of the butter, and the vanilla extract on medium speed. Continue beating for 5 minutes. Once this is all well incorporated, spread the mix evenly over the graham cracker crust. Put the baking dish in the fridge to chill for 30 minutes.

STEP THREE: When the cake is done chilling, it’s ready for the next layer. Drain out all the pineapple juice from your can of crushed pineapples and spread the crushed pineapples all over the chilled cream cake mixture.

STEP FOUR: Slice the bananas and lay the banana slices out over the pineapple layer.

STEP FIVE: Over the banana layer, apply a generous layer of Cool Whip, then sprinkle on the chopped pecans.

STEP SIX: Cover the cake with plastic wrap and refrigerate for 6 hours or overnight.

STEP SEVEN: Garnish with sliced cherries before serving.

How To Serve

When you’re ready to eat this great treat, garnish your banana cake with sliced maraschino cherries. Drizzle on melted chocolate or hot fudge or sprinkle on some shaved chocolate curls, and it’ll be just like the sundae treat you’ve always loved.

Some more options to serve alongside your banana split cake include a scoop of vanilla ice cream, fresh sliced strawberries, and a dollop of whipped cream.

For more wonderful, dessert recipes, try our Hawaiian wedding cake and cream puff dessert.

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Storing This Old-Fashioned Banana Split Cake

We’ve got you covered with some helpful tips and tricks to ensure your cake stays fresh and delicious, whether you’re planning to make it ahead of time or have leftovers to store.

MAKE AHEAD: If you’re looking to get a head start on your dessert preparations, you can definitely make our banana split cake ahead of time. Simply follow the recipe instructions, assemble the cake, and then cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator until you’re ready to serve. This make-ahead option allows the flavors to meld together even more, resulting in a more decadent and flavorful cake.

IN THE FRIDGE: What happens when you have leftover banana split cake? It’s made in the fridge, and so it will have no problem staying in the fridge. To store your unfinished cake, simply rewrap the slices with cling wrap or plastic wrap and return it to the fridge. For the best flavor, make sure that you finish the cake within two or three days.

IN THE FREEZER: This delightful cake can also be kept in the freezer for up to a month.

REHEATING: When you’re ready to enjoy a frozen slice of banana split cake, simply remove it from the freezer and let it thaw in the refrigerator overnight. For a quicker thawing method, you can also place a frozen slice on a microwave-safe plate and use the defrost setting on your microwave. Once thawed, the cake can be served chilled or brought to room temperature for a few minutes before serving

What are you waiting for? This amazing banana split cake is going to make many appearances at dessert time, so you better get familiar with it! It’ll always be a great time with a cherry on top.

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Banana Split Cake

5 from 2 votes

This no-bake banana split cake recipe offers all the flavors of a banana split sundae wrapped up into an icebox cake.

Prep Time 20 minutes minutes

Total Time 6 hours hours 50 minutes minutes

Servings 12

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Ingredients

  

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• 1¼ cups butter, softened, divided into ½ cup and ¾ cup
• 2 cups graham crackers, crushed
• 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.
• Beat powdered sugar, soft butter, and vanilla for about 5 minutes until well incorporated.
• 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.
• Arrange bananas over pineapple.
• Cover with Cool Whip, sprinkle with pecans.
• Cover and refrigerate for 6 hours or overnight.
• Garnish with sliced cherries before serving.

Video

Notes

• If your graham crackers do not come pre-crushed, either place them in a Ziploc bag and use a rolling pin to crush them quickly and mess-free, or use a food processor to turn them into crumbs.
• Make sure the butter is at room temperature rather than cold or melted. This way it will blend well with the other ingredients.
• Icebox cakes are actually best when they are made a day before so they set completely.

Nutrition

Calories: 451kcal | Carbohydrates: 58g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 285mg | Potassium: 274mg | Fiber: 3g | Sugar: 42g | Vitamin A: 683IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 1mg

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