Banana Split Cake Recipe

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Introduction

This Banana Split Cake is a fun, no-bake dessert inspired by the classic banana split. It starts with a buttery graham cracker crust, followed by a sweet and creamy cheesecake-style layer, crushed pineapple, fresh bananas, fluffy Cool Whip, chopped peanuts, and maraschino cherries.

A drizzle of hot fudge sauce adds the finishing touch. Since there is no baking involved, this dessert is especially easy to prepare ahead for parties, family gatherings, or summer celebrations.

Quick Recipe Overview

  • Prep Time: 25 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours 25 minutes
  • Servings: 12
  • Category: Dessert
  • Cuisine: American
  • Method: No-Bake

Ingredients

For the Graham Cracker Crust

  • ½ cup butter, melted
  • 2 cups graham cracker crumbs, or about 14 full-sized crackers, crushed
  • 2 tablespoons granulated sugar

For the Cream Cheese Layer

  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 2 cups confectioners’ sugar (powdered sugar)
  • ⅛ teaspoon sea salt, just a pinch

For the Remaining Layers

  • 20 oz can crushed pineapple in its own juices, juice drained
  • 4 bananas
  • 8 oz Cool Whip, thawed in the refrigerator
  • 1½ cups peanuts, finely chopped
  • 12 maraschino cherries, rinsed and dried
  • Hot fudge sauce, for drizzling, optional

Step-by-Step Instructions

1. Prepare the Graham Cracker Crust

If using whole graham crackers, crush them into fine crumbs.

Combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Stir until all the crumbs are evenly moistened.

Press the mixture firmly into the bottom of a 9×13-inch baking dish.

Use the bottom of a measuring cup or glass to create an even, compact crust.

Place the crust in the refrigerator while preparing the cream cheese layer.

2. Make the Cream Cheese Layer

In a large mixing bowl, beat the softened cream cheese and softened butter until smooth and creamy.

Gradually add the powdered sugar and the pinch of sea salt. Continue mixing until the mixture is smooth and well combined.

Spread the cream cheese mixture evenly over the chilled graham cracker crust.

3. Add the Pineapple

Drain the crushed pineapple very well, allowing the juice to drain into a bowl.

Gently press the pineapple against a strainer or spoon to remove excess liquid. This is important because too much moisture can make the cake difficult to slice.

Spread the drained crushed pineapple evenly over the cream cheese layer.

4. Add the Bananas

Peel the bananas and slice them into rounds.

Arrange the banana slices evenly over the pineapple layer.

Try to cover most of the surface so every serving gets a good amount of banana.

5. Add the Cool Whip

Spread the thawed Cool Whip evenly over the banana layer.

Use a spatula to gently smooth the surface without pressing down too firmly.

6. Add the Peanuts and Cherries

Sprinkle the finely chopped peanuts evenly over the Cool Whip.

Arrange the 12 maraschino cherries across the top, placing one cherry where each serving will be cut.

7. Chill

Cover the baking dish and refrigerate for at least 4 hours.

For the cleanest slices and best texture, you can chill the Banana Split Cake overnight.

8. Serve

When ready to serve, drizzle each slice with hot fudge sauce if desired.

Cut into 12 portions and serve chilled.

Recipe Tips for Success

  • Drain the pineapple thoroughly. Excess juice can make the layers watery.
  • Use softened cream cheese and butter for a smooth cream cheese layer.
  • Chill the dessert long enough. At least 4 hours helps the layers firm up.
  • Slice the bananas just before layering to reduce browning.
  • Don’t press down hard on the Cool Whip. Keep the topping light and fluffy.
  • Dry the maraschino cherries well before placing them on top.
  • For easier serving, use a sharp knife and wipe it clean between cuts.

Ingredient Substitutions

  • Graham crackers: Vanilla wafer crumbs or digestive biscuit crumbs can be used.
  • Cream cheese: Full-fat cream cheese provides the firmest and richest texture.
  • Cool Whip: A stabilized homemade whipped cream can be used.
  • Peanuts: Walnuts, pecans, or almonds can be substituted.
  • Hot fudge: Chocolate syrup can be used for a thinner drizzle.
  • Maraschino cherries: Fresh cherries can be used when in season.

Recipe Variations

Chocolate Banana Split Cake

Add a thin layer of chocolate syrup or hot fudge between the banana and whipped topping layers.

Strawberry Banana Split Cake

Add a layer of sliced fresh strawberries along with the bananas for a more traditional banana-split flavor.

Nut-Free Banana Split Cake

Simply leave out the peanuts. The dessert will still have plenty of creamy and fruity layers.

Extra Chocolate Version

Drizzle hot fudge over the Cool Whip before adding the peanuts and cherries for extra chocolate flavor.

Storage and Reheating

This is a chilled, no-bake dessert, so it should be stored in the refrigerator.

Cover the baking dish tightly and refrigerate for up to 2 days for the best texture and banana freshness.

This dessert is not meant to be reheated.

Serving Suggestions

Serve each chilled slice with:

  • Extra hot fudge sauce
  • Chocolate syrup
  • Additional chopped peanuts
  • Fresh banana slices
  • Whipped cream
  • A maraschino cherry
  • A scoop of vanilla ice cream

For parties, cut the cake into smaller squares so guests can enjoy it as a bite-sized dessert.

Nutrition Information

Estimated per serving and may vary depending on the brands of cream cheese, Cool Whip, graham crackers, peanuts, and other ingredients used. Hot fudge sauce is not included in this estimate.

  • Calories: 540 kcal
  • Protein: 7 g
  • Carbohydrates: 61 g
  • Fat: 31 g
  • Saturated Fat: 16 g
  • Fiber: 3 g
  • Sugar: 43 g
  • Sodium: 330 mg

Frequently Asked Questions

Does Banana Split Cake need to be baked?

No. This is a completely no-bake dessert. The graham cracker crust is pressed into the dish and chilled rather than baked.

How long should Banana Split Cake chill?

Chill it for at least 4 hours. Overnight chilling is even better if you want the layers to set firmly.

How do I keep the bananas from turning brown?

Slice the bananas shortly before assembling the cake and keep the finished dessert refrigerated. A small amount of lemon juice can also help slow browning, although it may slightly change the flavor.

Why is my Banana Split Cake watery?

The most common reason is excess liquid from the crushed pineapple. Drain the pineapple very thoroughly before adding it to the dessert.

Can I make Banana Split Cake the day before?

Yes. In fact, making it the day before works very well because the layers have more time to chill and set.

Can I freeze Banana Split Cake?

Freezing is possible, but the bananas and whipped topping can change texture after thawing. For the best results, keep the dessert refrigerated instead.

What size pan should I use?

A 9×13-inch baking dish works well for creating 12 even servings with several distinct layers.

Print

Banana Split Cake Recipe

Print Recipe

This Banana Split Cake is a classic no-bake dessert layered with a buttery graham cracker crust, creamy sweetened cream cheese, crushed pineapple, fresh bananas, fluffy whipped topping, chopped peanuts, and maraschino cherries. Finished with an optional drizzle of hot fudge, it’s an easy dessert inspired by the flavors of a classic banana split.

  • Author: ayoubrecipe
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the graham cracker crust:
  • 1/2 cup butter, melted
  • 2 cups graham cracker crumbs (about 14 full-sized crackers, crushed)
  • 2 tablespoons granulated sugar
  • For the cream cheese layer:
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups confectioners’ sugar (powdered sugar)
  • 1/8 teaspoon sea salt
  • For the remaining layers:
  • 20 oz can crushed pineapple in its own juices, well drained
  • 4 bananas, sliced
  • 8 oz Cool Whip, thawed in the refrigerator
  • 1 1/2 cups peanuts, finely chopped
  • 12 maraschino cherries, rinsed and dried
  • Hot fudge sauce, optional, for drizzling

Instructions

  1. Prepare the crust by combining the melted butter, graham cracker crumbs, and granulated sugar until evenly moistened.
  2. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Refrigerate for at least 20 minutes to help the crust set.
  3. For the cream cheese layer, beat the softened cream cheese and butter until smooth and creamy.
  4. Gradually add the powdered sugar and sea salt, mixing until fully combined and smooth.
  5. Spread the cream cheese mixture evenly over the chilled graham cracker crust.
  6. Spoon the well-drained crushed pineapple evenly over the cream cheese layer.
  7. Arrange the sliced bananas in an even layer over the pineapple.
  8. Spread the thawed Cool Whip evenly over the bananas.
  9. Sprinkle the chopped peanuts over the whipped topping.
  10. Top with 12 maraschino cherries, placing one cherry over each serving.
  11. Drizzle with hot fudge sauce if desired.
  12. Cover and refrigerate for at least 4 hours, preferably overnight, before slicing and serving.

Notes

  • Drain the crushed pineapple very well to prevent the cake from becoming watery.
  • Use ripe but firm bananas so they hold their shape in the layers.
  • For the cleanest slices, chill the dessert thoroughly before cutting.
  • Cool Whip should be thawed in the refrigerator before assembling.
  • Add the hot fudge sauce just before serving if you want a classic banana split finish.
  • Store covered in the refrigerator and enjoy within 2–3 days for the best texture and freshness.

Final Thoughts

This Banana Split Cake is an easy no-bake dessert that turns the flavors of a classic banana split into a creamy layered treat. The buttery graham cracker crust, sweet cream cheese layer, pineapple, bananas, Cool Whip, peanuts, and cherries create a fun combination of textures and flavors.

It’s especially convenient for gatherings because you can prepare it several hours ahead—or even the day before—and keep it chilled until you’re ready to serve.

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