Banana Split Cake
This Banana Split Cake is the best way to celebrate summer with the same flavors of a banana split in an easy to serve no-bake cake form! It’s easy to assemble and prepare before a party making entertaining simple and easy.
Servings: 18 servings
Ingredients
Crust Layer
- 2 cups graham cracker crumbs
- 1/2 cup salted butter melted
- 2 tablespoons granulated sugar
Cream Cheese Layer
- 16 ounces cream cheese softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Fruit Layers
- 4-5 ripe bananas sliced in rounds
- 15 ounce can crushed pineapple drained & juice reserved
- 1 1/2 pounds fresh strawberries hulled and sliced
Garnishes
- 16 ounce thawed Cool Whip or homemade whipped cream (see note)
- 1/4-1/2 cup hot fudge, chocolate syrup, or chocolate sauce
- 1/4 cup chopped peanuts
- 16 maraschino cherries (stems on) patted dry
- 2 tablespoons rainbow sprinkles optional
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and sugar together until combined. Press firmly and evenly into the bottom of a 13x9-inch baking dish. Refrigerate for 20–30 minutes to set.
- In another bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla extract, and beat until fluffy and well combined. Spread evenly over the chilled crust.
- In a medium bowl, toss the banana slices in 2 tablespoons of the reserved pineapple juice. Fold the crushed pineapple into the banana slices.Spread the banana pineapple mixture in a single evenly over the cream cheese mixture. If desired for visual purposes, line banana slices along the edge of the pan.
- Arrange the sliced strawberries in an even layer over the banana pineapple mixture.
- Spread Cool Whip evenly all the way to the edges.
- Drizzle with chocolate of choice and sprinkle with chopped peanuts, and sprinkles. Lastly, add the cherries on top. Chill until ready to serve.
Notes
Storage:
Store any leftover cake in an airtight container in the fridge for up to 2 days. Don’t freeze this cake because it will change texture and could become runny once it thaws.
It’s perfect to make this in advance, it’s one of my biggest recommendations for any backyard barbecue or picnic prep! Just add the whipped cream and decorate right before serving.
Tips:
- Make sure your ingredients are the correct temperature. You’ll want the cream cheese to be softened and the Cool Whip thawed to it’s correct consistency.
- Don’t build the cake unless the graham cracker crust is set. This will help to make clean slices once it’s time to serve.
- If you are serving the cake more than 4 hours after assembling, I recommend adding the whipped cream and garnishes right before serving so it doesn’t deflate.
- Cool Whip Substitute: Fresh whipped cream can be used instead of Cool Whip. In a large bowl on high speed, blend together 3 cups heaving whipping cream or heavy cream, 1/2 cup powered sugar, and 1 teaspoon vanilla extract until stiff peaks form, about 1-2 minutes. Do not add to the dessert until ready to serve within 2-4 hours.
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