Banana Split Cake Recipe
If you’re looking for a show-stopping no-bake dessert that tastes just like your favorite ice cream parlor treat, say hello to Banana Split Cake! Imagine all the nostalgic flavors of a classic banana split—creamy, fruity, a little bit nutty, and topped with chocolate—transformed into a delightful, chilled cake that’s easy to slice and serve. With its colorful layers of cheesecake filling, fresh fruit, fluffy whipped topping, and a graham cracker crust, Banana Split Cake is as perfect for summer picnics as it is for potlucks or birthday celebrations. Trust me, after one bite, your guests will be asking for this recipe again and again.
Ingredients You’ll Need
Each layer of this Banana Split Cake brings a special something to the table, and the best part is how straightforward the ingredient list really is. From buttery graham cracker crumbs to luscious cream cheese and juicy fruits, these pantry staples all work together to deliver the ultimate dessert experience.
- Graham cracker crumbs: The classic base for a sturdy, sweet crust that stands up to all the creamy and juicy toppings.
- Unsalted butter, melted: Binds the crumbs together and adds a rich, melt-in-your-mouth texture.
- Granulated sugar: Lightly sweetens the crust and balances out the tartness of the fruit.
- Cream cheese, softened: Gives the dish that lush, cheesecake-like layer—makes it extra decadent.
- Powdered sugar: Ensures the cream cheese mixture is smooth and has just the right touch of sweetness.
- Whipped topping, thawed: Fluffy and light, it creates a luscious filling and a beautiful finish on top.
- Ripe bananas, sliced: Their natural sweetness and creamy texture are the heart of every great banana split.
- Crushed pineapple, drained: Adds bright, tangy bursts of flavor—be sure it’s well-drained so the cake stays firm.
- Fresh strawberries, hulled and sliced: These bring color, juiciness, and a little tartness to every bite.
- Instant vanilla pudding mix: Sets up quickly and helps bind the fruit layers, adding classic vanilla flavor.
- Cold milk: Essential for turning the pudding mix into a silky, spoonable layer.
- Chopped walnuts or pecans: Give a welcome crunch and toasty, nutty notes—optional for a nut-free version.
- Chocolate syrup for drizzling: Ties the whole dessert together with that signature Sundae flair.
- Maraschino cherries for garnish: No banana split cake is complete without these cheerful, sweet toppers.
How to Make Banana Split Cake
Step 1: Whip Up the Graham Cracker Crust
Start by mixing your graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until it resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking dish. You’ll want a nice, compact layer so each slice holds its shape—use the bottom of a measuring cup to help smooth and pack it all down. Let the crust hang out while you prep the dreamy layers.
Step 2: Create the Cream Cheese Filling
In a separate mixing bowl, beat the softened cream cheese with powdered sugar until it’s ultra-smooth and fluffy. Gently fold in half of the whipped topping; this makes the mixture light. Spread the cream cheese mixture over the crust, making sure to reach all the corners. This step is where that signature “cheesecake” taste and texture comes into play.
Step 3: Add the Classic Banana Split Layers
Next, arrange sliced bananas evenly over the creamy layer, tucking them in close so each bite gets some banana goodness. Follow with a layer of well-drained crushed pineapple (which helps keep things from getting soggy), then a generous layer of vibrant sliced strawberries on top. These layers are where your Banana Split Cake really starts looking—and tasting—like its namesake!
Step 4: Mix and Spread the Pudding Layer
Whisk together the instant vanilla pudding mix and cold milk in a clean bowl until it thickens—this should only take about two minutes. Carefully spread the luscious pudding over the fruit. It helps to dollop the pudding across the surface and then gently smooth it out, so the fruit stays put and the layers stay distinct.
Step 5: Finish with Toppings and Chill
Dollop and gently spread the remaining whipped topping as the final layer. Sprinkle chopped walnuts or pecans across for crunch. For that finishing touch, drizzle chocolate syrup in pretty ribbons over the top, and don’t forget several bright maraschino cherries. Cover the cake and chill it for at least 4 hours (or even overnight) to let all the flavors mingle and the layers set up beautifully. You’ll be rewarded with the ultimate sliceable Banana Split Cake!
How to Serve Banana Split Cake
Garnishes
This dessert is all about the fun extras! Before serving, feel free to add even more chopped nuts, an extra drizzle of chocolate syrup, or a sprinkle of rainbow sprinkles for a party vibe. A few extra maraschino cherries on each piece make every slice pop with color.
Side Dishes
While Banana Split Cake easily steals the show, it pairs nicely with a cup of hot coffee, a glass of cold milk, or even a scoop of vanilla ice cream if you want to double down on decadence. A simple fruit salad also works well if you want a lighter contrast alongside this rich dessert.
Creative Ways to Present
For special occasions, try assembling your Banana Split Cake in individual mason jars or parfait cups. Mini trifle bowls make for charming single-servings at parties. Or, layer it in a round springform pan for a cake-shop look—with a few extra chocolate curls on top, it becomes birthday party worthy!
Make Ahead and Storage
Storing Leftovers
Store any leftover Banana Split Cake covered in the refrigerator. It’ll keep well for 2 to 3 days, though the fruit layers are at their best in the first 24 hours. The graham cracker base stays firmer the colder it is, so always keep it chilled until you’re ready to serve again.
Freezing
If you’re prepping well in advance, Banana Split Cake can be frozen for up to a month. Slice it and wrap individual pieces in plastic wrap, then store in a zip-top freezer bag. Thaw overnight in the refrigerator before serving for the best texture—keep in mind the fresh fruit may release a little extra moisture when thawed.
Reheating
No reheating required! In fact, this dessert is meant to be enjoyed chilled. If you happen to take it out of the fridge and it’s a little too cold, just let it sit at room temperature for 10 minutes to soften slightly before slicing and serving.
FAQs
Can I make Banana Split Cake ahead of time for a party?
Absolutely! In fact, this is one of the best desserts to make a day ahead. The chilling time helps the flavors blend and the layers set, so it slices beautifully when it’s party time.
How do I keep the bananas from browning?
Bananas stay freshest tucked under the creamy and pudding layers, but if you’re worried about browning, you can lightly brush them with lemon juice before layering to help keep their color.
Is it possible to make Banana Split Cake nut-free?
Of course! Simply skip the walnuts or pecans in the toppings. The rest of the dessert remains just as delicious, and you can add extra chocolate drizzle or even some toasted coconut instead if you like crunch.
Can I swap out the pudding flavor?
You sure can. While vanilla pudding is classic, banana or cheesecake pudding mixes work wonderfully and offer a fun twist. Just use the same amount and prepare as directed!
What if I don’t have graham cracker crumbs?
No worries—you can crush digestive biscuits or vanilla wafers as a great substitute for the crust. The end result is still a delicious, sturdy base for all your Banana Split Cake layers.
Final Thoughts
This Banana Split Cake has brought big smiles to every gathering I’ve shared it at, and I’m so excited for you to try it in your own kitchen! With its no-bake ease, playful layers, and irresistible flavors, it’s destined to become a family favorite. Go ahead—treat yourself and be ready to share the recipe when the compliments start rolling in!
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Banana Split Cake Recipe
- Total Time: 4 hours 25 minutes (includes chilling)
- Yield: 12 servings
- Diet: Non-Vegetarian
Description
Indulge in the delicious flavors of a classic banana split in cake form with layers of graham cracker crust, creamy filling, fresh fruits, and nuts, all topped with a sweet drizzle of chocolate syrup.
Ingredients
Graham Cracker Crust:
2 cups graham cracker crumbs, 1/2 cup unsalted butter melted, 1/4 cup granulated sugar
Cream Cheese Layer:
8 oz cream cheese softened, 1/2 cup powdered sugar, 1 (8 oz) tub whipped topping thawed
Fruit Layers:
4 ripe bananas sliced, 1 (20 oz) can crushed pineapple drained, 1 pint fresh strawberries hulled and sliced
Pudding Layer:
1 (3.4 oz) package instant vanilla pudding mix, 1 1/2 cups cold milk
Toppings:
1/2 cup chopped walnuts or pecans, chocolate syrup for drizzling, maraschino cherries for garnish
Instructions
- Graham Cracker Crust: Combine graham cracker crumbs, melted butter, and sugar. Press into a 9×13-inch dish.
- Cream Cheese Layer: Beat cream cheese and powdered sugar, fold in whipped topping, spread over crust.
- Fruit Layers: Arrange bananas, pineapple, and strawberries over the cream cheese layer.
- Pudding Layer: Whisk pudding mix and milk, spread over the fruit.
- Toppings: Top with remaining whipped topping, nuts, chocolate syrup, and cherries. Chill for at least 4 hours.
Notes
- Ensure pineapple is well drained to avoid a soggy cake.
- Experiment with banana or cheesecake pudding for variety.
- For nut-free version, omit nuts.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (chill time only)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
