Banana Split Cake 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.
- 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
- Prepare the crust by combining the melted butter, graham cracker crumbs, and granulated sugar until evenly moistened.
- 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.
- For the cream cheese layer, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and sea salt, mixing until fully combined and smooth.
- Spread the cream cheese mixture evenly over the chilled graham cracker crust.
- Spoon the well-drained crushed pineapple evenly over the cream cheese layer.
- Arrange the sliced bananas in an even layer over the pineapple.
- Spread the thawed Cool Whip evenly over the bananas.
- Sprinkle the chopped peanuts over the whipped topping.
- Top with 12 maraschino cherries, placing one cherry over each serving.
- Drizzle with hot fudge sauce if desired.
- 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.
Find it online: https://ayoubrecipe.com/banana-split-cake-recipe/