Banana Split Cake

This no-bake banana split cake recipe offers all the flavors of a banana split sundae wrapped up into an ice-box cake.

Jump to Recipe

5 from 1 vote

Banana Split Cake

Get ready for this Southern-style no-bake banana split cake recipe! This recipe is all the flavors of a banana split sundae wrapped up into an ice-box cake.

From the banana to the maraschino cherry on top, this is a delicious layered dessert made with ingredients reminiscent of the classic ice cream dessert. Drizzle on a little hot fudge…you can barely tell the difference. The kids will go…well…bananas! For more awesome desserts, check out our better than sex cake, chocolate icebox cake, and our no-bake butter pecan crunch. Chocoholics will also want to checkout our chocolate lasagna.

slice of banana split cake on white plate

slice of banana split cake on white plate

Banana Split Cake:

This recipe starts off with graham crackers as a crust, and then layers on a creamy filling. Next up, layers on layers of fruits like pineapple, bananas, and honestly, any other fruit you want.

To switch things up I’ve sometimes even put in fresh or frozen strawberries.

You can put in any of your favorite toppings as well. Just don’t forget the most important part…the thick layer of whipped cream at the very top with chocolate drizzles, chopped nuts, and a sweet maraschino cherry. Another wonderful, but similar, dessert option is our Hawaiian Wedding Cake.

Banana Split Cake Ingredients Needed:

  • 2 eggs (pasteurized)
  • 2 cups of sifted powdered sugar
  • 1 1/4 cup of soft margarine
  • 1 teaspoon of vanilla extract
  • 4 medium bananas
  • 9 ounces of cool whip
  • 1/2 cup of chopped pecans
  • 4 ounces of maraschino cherries
  • 20 ounce can of crushed pineapple, well drained
  • 2 cups of graham crackers, crushed

Get the full recipe at the end of the post.

photo collage showing how to make banana split cake recipe

photo collage showing how to make banana split cake recipe

How to Make Banana Split Cake

A banana split cake is a very simple recipe. Why? Because all you do is mix, and then layer, layer, layer!

Let’s start this process with the crust. Melt 1/2 a cup of margarine and mix together with 2 cup graham crackers. Pat this mixture firmly into the bottom of a 9 by 13 pan.

The filling is a creamy frosting base whipped to perfection. Crack the eggs into a medium bowl and beat them on high speed until light and fluffy. This should take about 4 minutes. Add in powdered sugar, the rest of the margarine, softened, and the vanilla extract.

Continue beating for 5 minutes. Once this is all well incorporated, spread the mix evenly over the graham cracker crumb crust. Send this to the fridge to chill for 30 minutes.

When the cake is done chilling, it’s ready for some zest. Drain out all the sugary syrup from your can of crushed pineapples and spread the crushed pineapples all over the chilled cream cake mixture.

Slice the bananas and lay them out them over the pineapple layer before covering it all with a generous layer of cool whip or with dream whip.

On top, sprinkle on some chopped pecans. Cover the cake with plastic wrap and refrigerate for 6 hours or overnight.

Icebox cakes are actually best when they are made a day before so they set completely.

When you’re ready to eat, garnish with sliced maraschino cherries. Drizzle on melted chocolate or sprinkle on some shaved chocolate, and it’ll be just like the sundae treat you’ve always loved.

three slices of banana split cake

three slices of banana split cake

How to Store Banana Split Cake

What happens when you have leftover banana split cake? Well, it IS a no-bake cake. It’s made in the fridge, and so it will have no problem staying in the fridge.

To store your unfinished cake, simply rewrap the slices with cling wrap or plastic wrap and return it into the fridge. For best flavor, make sure that you finish that cake within two or three days.

slice of banana split cake being eaten

slice of banana split cake being eaten

What are you waiting for? This cake is going to make many appearances at dessert time so you better get familiar with it! It’ll always be a great time…with a cherry on top.

More Dessert Recipes You Will Love

Banana Split Cake
  • 2 eggs pasteurized
  • 2 cups of sifted powdered sugar
  • 1 1/4 cup of soft margarine
  • 1 teaspoon of vanilla extract
  • 4 medium bananas
  • 9 ounces of cool whip
  • 1/2 cup of chopped pecans
  • 4 ounces of maraschino cherries
  • 20 ounce can of crushed pineapple well drained
  • 2 cups of graham crackers crushed
  • Melt 1/2 a cup of margarine and mix together with 2 cup graham crackers. Pat this mixture firmly into the bottom of a 9 by 13 pan.

  • Beat eggs on high speed until light, about 4 minutes.

  • Add powdered sugar, soft margarine, and vanilla then beat about 5 minutes.

  • Spread graham cracker crumbs along the bottom of a 9×13 pan then spread cream mixture over top of graham cracker crust.

  • Chill for 30 minutes.

  • Spread pineapple over cream mixture.

  • Arrange bananas over pineapple.

  • Cover with Cool Whip, sprinkle with pecans.

  • Cover and refrigerate for 6 hours or overnight.

  • Garnish with sliced cherries before serving.

Calories: 350kcal

Tried this recipe?Follow me on Pinterest @spaceshipslb

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.