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