If you adore the nostalgic flavors of a classic banana split but are looking for something that’s easier to share and equally decadent, this Banana Split Cake Recipe is the perfect answer. It layers all the best bits of the beloved dessert—sweet bananas, tangy pineapple, creamy layers, crunchy peanuts, and a cherry on top—into one luscious, sliceable cake that’s sure to be a crowd-pleaser at any gathering. With a crunchy graham cracker crust and a creamy, dreamy filling, this cake brings that familiar, satisfying banana split experience in a fun new form that’s as delightful to make as it is to eat.

Ingredients You’ll Need

These ingredients are a beautiful balance of simple pantry staples and fresh treats that work in harmony to create the perfect texture and flavor profile for the Banana Split Cake Recipe. Each one plays a critical role, from the buttery buttery crust that adds crumbly goodness to the whipped topping that brings lightness and fun.

Butter: Adds richness and helps bind the graham cracker crust perfectly.
Graham cracker crumbs: Provide a subtly sweet, crunchy base to hold all the layers.
Granulated sugar: Sweetens and enhances the flavor of the crust.
Cream cheese (softened): Gives the cake its signature creamy tang that balances the sweetness.
Confectioners sugar: Adds smooth sweetness to the cream cheese layer for a silky finish.
Sea salt (just a pinch): Elevates all the other flavors without overpowering.
Crushed pineapple (drained): Offers juicy tanginess and a tropical kiss in every bite.
Bananas: Fresh and ripe, they’re the heart of the dish, providing softness and natural sweetness.
Cool Whip (thawed): Lightens the top layers and adds fluffiness that’s essential for balance.
Peanuts (finely chopped): Bring a satisfying crunch and a nutty contrast that’s so rewarding.
Maraschino cherries: Each one crowns a slice, adding bright color and a sweet finishing touch.
Hot fudge sauce (optional): For drizzling, it adds a luscious richness if you really want to go all out.

How to Make Banana Split Cake Recipe

Step 1: Prepare the Graham Cracker Crust

Start by melting butter and sugar together on medium heat, stirring until the sugar fully dissolves; this blend will create the perfect glue for the crust. Next, stir in the graham cracker crumbs until they’re completely coated and press the mixture firmly into the bottom of your 9×13 baking dish. This crisp, buttery foundation is essential as it supports all the creamy layers above and delivers that addictive crunch with every bite.

Step 2: Make the Cream Cheese Layer

Using a mixer, beat together the softened butter, cream cheese, confectioners sugar, and a pinch of sea salt until the mixture is fluffy and smooth. This layer is the creamy, tangy heart of your Banana Split Cake Recipe—its light tang balances the sweetness and complements the fresh fruit wonderfully. Spread it evenly over the graham cracker crust, creating a luscious canvas for the fruit topping.

Step 3: Add the Fruit Layers

Drain the juice from the crushed pineapple and save it for dipping banana slices, which prevents them from browning and keeps their flavor fresh. Peel and slice bananas, dipping each slice briefly in the pineapple juice before placing them in a neat, even layer over the cream cheese layer. Then, spoon on the drained crushed pineapple, spreading it out evenly. This step brings the fruity freshness that defines the Banana Split Cake Recipe and keeps it moist and vibrant.

Step 4: Top with Cool Whip and Peanuts

Spread the thawed Cool Whip gently over the pineapple layer for a soft, fluffy top that lightens the dessert. Sprinkle finely chopped peanuts generously across the Cool Whip for wonderful crunch and a salty counterpoint that elevates the entire dish.

Step 5: Garnish and Chill

Place a maraschino cherry on top of each slice area, adding that classic banana split visual flair. If you’re feeling indulgent, drizzle hot fudge sauce in a diagonal pattern across the surface to create rich pockets of chocolatey goodness. Cover the dish with plastic wrap and refrigerate for at least two hours to allow all the flavors to meld and the cake to firm up for easy slicing.

How to Serve Banana Split Cake Recipe

Garnishes

Besides the signature cherries, you can sprinkle extra chopped peanuts or even add a drizzle of caramel or more hot fudge sauce right before serving. Fresh mint leaves can add a pop of color and a refreshing contrast to the sweet layers, impressing everyone at your table.

Side Dishes

This cake pairs beautifully with a simple scoop of vanilla ice cream or a cup of freshly brewed coffee to balance the sweetness. For a lighter option, fresh fruit salad or a crisp green salad dressed lightly with lemon vinaigrette complements without overwhelming.

Creative Ways to Present

Serve the Banana Split Cake Recipe in clear glass dishes or individual trifle cups layered attractively for a personal touch at parties. Alternatively, cut neat squares and place each on colorful dessert plates, topping with extra cherries and a drizzle of fudge for an elegant but approachable presentation.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Banana Split Cake Recipe covered tightly with plastic wrap or in an airtight container in the refrigerator. It stays fresh and tasty for up to three days, allowing you extra servings that are just as delicious as the first.

Freezing

If you want to prepare it in advance, you can freeze the cake after assembling but before adding the peanut topping and cherries, wrapping it well in plastic wrap and foil. Thaw it overnight in the fridge and add the peanuts and cherries fresh before serving to keep them crisp.

Reheating

This cake is best enjoyed chilled and does not require reheating. Its creamy and fresh fruit layers are meant to be served cold, so simply slice and serve straight from the refrigerator for the perfect texture and flavor.

FAQs

Can I use fresh pineapple instead of canned crushed pineapple?

Absolutely! Fresh crushed pineapple can work wonderfully, just be sure to drain it well or even lightly squeeze out excess juice to avoid a soggy cake. Fresh pineapple can add an even brighter flavor to your Banana Split Cake Recipe.

What if I don’t have Cool Whip at home?

You can substitute Cool Whip with homemade whipped cream or any whipped topping you prefer. For the best texture and ease, whipped cream lightly sweetened and stabilized will maintain that light, fluffy topping the recipe calls for.

How ripe should the bananas be for this recipe?

Go for bananas that are ripe but still firm to the touch—not overly brown or mushy. This ensures they hold their shape in the cake and provide natural sweetness without becoming too soft or gummy.

Can I make this Banana Split Cake Recipe gluten-free?

Yes! Swap the graham cracker crumbs for a gluten-free cracker or cookie crumb alternative. Just make sure the substitute is finely crushed and unsweetened for a similar texture and taste in your crust.

Is it possible to make the cake vegan?

While this recipe relies on cream cheese and Cool Whip, you can experiment with vegan cream cheese and dairy-free whipped toppings for a plant-based version. Ensure your graham crackers and other ingredients are also vegan-friendly to keep the whole dessert aligned.

Final Thoughts

This Banana Split Cake Recipe is such a fun way to bring a classic dessert to the table in a new, sliceable form. It’s perfectly balanced with crunchy, creamy, and fruity layers that will delight friends and family alike. I truly hope you give it a try and fall in love with this dessert just as much as I have—it’s great for celebrations or any day you want something sweet and special!

Banana Split Cake Recipe

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4.1 from 86 reviews

Author: admin
Total Time: 2 hours 35 minutes (including refrigeration)
Yield: 12 servings 1x

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Description

This Banana Split Cake is a no-bake dessert that perfectly captures the flavors of a classic banana split in cake form. Featuring a buttery graham cracker crust, creamy sweetened cream cheese layer, fresh banana slices soaked in pineapple juice, crushed pineapple, fluffy Cool Whip topping, crunchy chopped peanuts, maraschino cherries, and an optional drizzle of hot fudge sauce, this cake is chilled to set and served cold, making it a refreshing and delicious treat ideal for gatherings or summer days.

Ingredients

Scale

Graham Cracker Crust

1/2 cup butter
2 cups graham cracker crumbs (or about 14 full sized crackers, crushed)
2 tablespoons granulated sugar

Cream Cheese Layer

8 oz cream cheese (softened)
1/2 cup butter (softened)
2 cups confectioners sugar (powdered)
1/8 teaspoon sea salt (just a pinch)

Fruit and Toppings

20 oz can crushed pineapple (in its own juices, juice drained and reserved)
4 bananas
8 oz Cool Whip (thawed in refrigerator)
1 1/2 cup peanuts (finely chopped)
12 maraschino cherries (rinsed and dried, one for each slice)
Hot fudge sauce (for drizzling, optional)

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Instructions

Prepare Graham Cracker Crust: In a small saucepan over medium heat, combine 1/2 cup butter and 2 tablespoons granulated sugar. Cook, stirring occasionally, until butter melts and sugar is completely dissolved. Remove from heat and stir in 2 cups graham cracker crumbs until fully combined. Press the mixture firmly into the bottom of a 9×13 inch baking dish. Set aside.
Make Cream Cheese Layer: In a mixing bowl, use a hand or stand mixer to beat together 8 oz softened cream cheese, 1/2 cup softened butter, 2 cups confectioners sugar, and 1/8 teaspoon sea salt until the mixture becomes fluffy, about 2 minutes. Scrape the sides of the bowl as needed. Spread this cream cheese mixture evenly over the prepared graham cracker crust.
Prepare Fruit Layers: Drain the juice from the 20 oz can of crushed pineapple into a small bowl and discard the juice. Peel and slice 4 bananas. As you slice each banana, place the slices into the reserved pineapple juice to prevent browning. Remove the bananas from the juice and discard the liquid. Layer the banana slices evenly over the cream cheese layer, then spread the crushed pineapple evenly over the bananas.
Add Cool Whip and Toppings: Spread 8 oz thawed Cool Whip evenly over the pineapple layer. Sprinkle 1 1/2 cups finely chopped peanuts over the Cool Whip. Place one maraschino cherry on top of each slice area (12 total) for garnish. Optionally, drizzle hot fudge sauce in a diagonal pattern over the top for extra sweetness.
Chill and Serve: Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours to allow the layers to set. Once chilled, slice the cake into 12 even squares and serve cold. Keep refrigerated between servings.

Notes

Soaking banana slices in pineapple juice helps prevent browning and keeps them fresh-looking.
The hot fudge sauce drizzle is optional but adds a delightful extra chocolate flavor.
Ensure the cream cheese and butter are softened for easier mixing and a smooth texture.
This cake is best served chilled and kept refrigerated to maintain its layers and freshness.
You can substitute Cool Whip with whipped cream, though Cool Whip provides better stability.

Prep Time: 25 minutes
Cook Time: 10 minutes (for melting butter and sugar)
Category: Dessert
Method: No-Cook
Cuisine: American