Banana Split Cake

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Banana Split Cake is a wonderful dessert that captures all the flavors of a traditional banana split. Made with a buttery graham cracker crust, a creamy cream cheese filling, and layers of fresh bananas, crushed pineapple, and strawberries, then topped with chocolate and toasted pecans this easy recipe is perfect for any gathering. Both kids and adults will love this no-bake dessert!

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American, Southern

Servings: Slices

Calories: 426kcal

Author: Elizabeth (Beth) Mueller

Ingredients

Crust

2 cups graham cracker crumbs about 16 full graham crackers finely crushed
1 tablespoon sugar
1/2 cup butter melted

Filling and Topping

16 ounces cream cheese softened*
1 teaspoon vanilla extract
2 cups powdered sugar
4 medium bananas sliced
20 ounces crushed pineapple drained
16 ounces fresh strawberries hulled and diced
16 ounces frozen whipped topping thawed
1/2 cup chocolate syrup
1/2 cup diced toasted pecans
Maraschino cherries
Sprinkles optional

Instructions

Crust

Preheat an oven to 350℉.
Combine the graham cracker crumbs and white sugar into a small bowl and stir to combine.
2 cups graham cracker crumbs about 16 full graham crackers finely crushed, 1 tablespoon sugar
Add the melted butter, mix until all of the crumbs are coated with butter.
1/2 cup butter melted
Press into a 9X13 cake pan.
Place into the preheated oven and bake for 12 minutes.
Remove from the oven and allow to cool completely before continuing.

Filling and Topping

Place the softened cream cheese into a large mixing bowl and beat until smooth.
16 ounces cream cheese
Mix in the vanilla.
1 teaspoon vanilla extract
Add the powdered sugar and beat again until fluffy.
2 cups powdered sugar
Gently spread the filling evenly over the cppletely cooled graham cracker crust.
Lightly press the banana slices into the filling.
4 medium bananas
Evenly top with drained crushed pineapple.
20 ounces crushed pineapple
Sprinkle the diced strawberries evenly over the pineapple.
16 ounces fresh strawberries
Top with the thawed whipped topping.
16 ounces frozen whipped topping
Drizzle the top with chocolate syrup.
1/2 cup chocolate syrup
Sprinkle pecans over the syrup.
1/2 cup diced toasted pecans
Top with sprinkles, if using.
Sprinkles
Finish by adding maraschino cherries.
Maraschino cherries
Refrigerate at least 4 hours before slicing and serving.

Notes

Homemade Whipped Cream: You’ll need 6 cups of sweetened whipped cream.
True Southern Version: Replace 8 ounces of cream cheese with 8 ounces of softened butter.

Even Crust: Use a flat-bottomed cup or measuring cup to press the graham cracker crumbs into an even layer. This simple trick ensures a solid base for your cake.

Proper Chilling: Allow the crust to cool completely before adding the filling. This helps keep the layers nice and clean.

Smooth Filling Easier: Drop the cream cheese filling by spoonfuls around the crust before spreading. This minimizes the chance of crumbs getting mixed into the filling.

Fresh Bananas: Slice the bananas just before adding them to the cake to keep them from turning brown. Lightly press the slices into the filling to keep air out to prevent early browning.

Chilling Time: After assembling, refrigerate the cake for at least 4 hours, don’t skimp on this. This time allows the crust and filling to firm up, making it easier to slice.

Easy Cutting: If the crust is hard to cut through, let the cake sit on the counter for a few minutes before slicing. This softens the crust just enough to make it easier to handle.

Nutrition