Banana Split Cake

Banana Split Cake

This no-bake banana split cake recipe offers all the flavors of a banana split sundae wrapped up into an ice-box cake.
Course Dessert
Cuisine American
Keyword Banana Split Cake, Banana Split Cake Recipe
Prep Time 20 minutes
Chilling 6 hours 30 minutes
Total Time 20 minutes
Servings 12
Calories 350kcal


  • 2 eggs pasteurized
  • 2 cups of sifted powdered sugar
  • 1 ¼ cup of soft margarine
  • 1 teaspoon of vanilla extract
  • 4 medium bananas
  • 9 ounces of cool whip
  • 1/2 cup of chopped pecans
  • 4 ounces of maraschino cherries
  • 20 ounce can of crushed pineapple well drained
  • 2 cups of graham crackers crushed


  • Melt ½ a cup of margarine and mix together with 2 cup graham crackers. Pat this mixture firmly into the bottom of a 9 by 13 pan.
  • Beat eggs on high speed until light, about 4 minutes.
  • Add powdered sugar, soft margarine, and vanilla then beat about 5 minutes.
  • Spread graham cracker crumbs along the bottom of a 9x13 pan then spread cream mixture over top of graham cracker crust.
  • Chill for 30 minutes.
  • Spread pineapple 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.



Calories: 350kcal