Do Share Recipe

I still remember the first time I made this Banana Split Cake Recipe—it instantly took me back to childhood summers and ice cream parlors. I loved how it delivered all the flavors of a classic banana split without turning on the oven. When I sliced into it, the creamy layers, fresh fruit, and chocolatey topping looked just as good as they tasted.

I made it for family, and every bite disappeared fast. This is one of those desserts I come back to again and again because it’s easy, nostalgic, and always a crowd-pleaser. Sometimes, I even enjoy it alongside a hearty meal like Short Rib Ragu Recipe—the contrast of savory and sweet is delightful.

Ingredients

Graham cracker crumbs – 2 cups (creates a sweet, crunchy base; finely crushed crumbs help the crust hold together better)
Granulated sugar – 1/4 cup (adds light sweetness and balances the buttery crust flavor)
Unsalted butter, melted – 1/2 cup (binds the crust evenly; unsalted butter gives better flavor control)
Cream cheese, softened – 16 oz / 2 blocks (full-fat works best for a rich, smooth, lump-free filling)
Powdered sugar – 2 cups (dissolves easily into cream cheese for a silky, non-grainy texture)
Vanilla extract – 1 teaspoon (enhances sweetness and adds warm dessert flavor)
Fresh bananas – 4 to 5 medium, sliced (use fresh—not overripe—bananas to prevent mushiness and browning)
Crushed pineapple, well-drained – 20 oz can (draining thoroughly prevents the cake from becoming watery)
Whipped topping, thawed – 16 oz (adds lightness and makes the cake airy and easy to spread)
Chocolate syrup – 1/2 cup or to taste (classic banana split topping that adds richness and visual appeal)
Maraschino cherries, halved – 10 to 12 (adds sweetness, color, and traditional banana split finish)
Chopped nuts, optional – 1/2 cup (adds crunch and texture; walnuts or peanuts work well)

Note: This recipe yields approximately 12 servings based on ingredient quantities. You could also enjoy it after a main course like Lemon Herb Pot Roast Chicken Recipe for a complete meal experience.

Variations

This Banana Split Cake is very flexible, which makes it easy to adapt.

For a dairy-free version, use dairy-free cream cheese, vegan butter, and coconut whipped topping.
To reduce sugar, use sugar-free chocolate syrup and a powdered sugar substitute that blends well.
For extra flavor, add sliced strawberries or drizzle caramel sauce along with chocolate.
If you love texture, layer in mini chocolate chips between the fruit and whipped topping.

Cooking Time

This is a no-bake dessert, which makes it even more appealing.

Prep Time: 25 minutes
Cooking Time: 0 minutes
Total Time: 25 minutes + chilling time

Equipment You Need

Having the right tools makes assembly quick and easy.

9×13-inch baking dish – for layering and serving the cake
Mixing bowls – for preparing the crust and filling
Hand mixer or stand mixer – to blend cream cheese smoothly
Rubber spatula – for spreading layers evenly
Measuring cups and spoons – for accurate ingredient portions

How to Make Banana Split Cake Recipe?

This dessert comes together in layers, and each step is simple and stress-free.

Prepare the Graham Cracker Crust

Start by mixing graham cracker crumbs, sugar, and melted butter in a bowl. I stir until everything looks like damp sand. Press this mixture firmly into the bottom of a 9×13-inch dish to form an even crust. Place it in the refrigerator to set while you prepare the filling.

Make the Cream Cheese Layer

In a large bowl, I beat the softened cream cheese until completely smooth. Then I add powdered sugar and vanilla extract and mix again until creamy. This layer should be thick but spreadable, with no lumps. Spread it gently over the chilled crust, sealing the edges to help prevent fruit juices from soaking in.

Add the Banana Layer

Next, I slice fresh bananas and arrange them evenly over the cream cheese layer. I slightly overlap the slices so every bite has banana. This layer gives the dessert its signature flavor and pairs perfectly with the creamy filling.

Spread the Pineapple

After draining the crushed pineapple very well, I spoon it evenly over the bananas. Pressing out excess juice is important here. This layer adds brightness and a slight tang that balances the sweetness.

Top with Whipped Topping

I gently spread the whipped topping over the pineapple layer using a spatula. Light strokes help keep the layers clean and defined. This creates a fluffy, cloud-like topping that makes the cake feel light.

Garnish and Chill

Finally, I drizzle chocolate syrup over the top and sprinkle with chopped nuts if using. I finish with halved maraschino cherries for that classic banana split look. The cake then chills in the refrigerator for at least 4 hours before serving.

Additional Tips for Making This Recipe Better

After making this recipe many times, I’ve learned a few tricks that really help.

I always line the pan with parchment paper for cleaner slices.
I make sure the cream cheese is fully softened to avoid lumps.
I drain the pineapple longer than I think I need to—it makes a big difference.
I slice bananas right before layering to prevent browning.
I chill the cake overnight when possible for firmer, cleaner cuts.

How to Serve Banana Split Cake Recipe?

This cake looks best served cold, straight from the fridge. I like to cut it into neat squares and serve it on dessert plates. Adding extra chocolate drizzle or a dollop of whipped cream on top makes it even more appealing. For special occasions, I garnish each slice with a whole cherry and a sprinkle of nuts for a polished finish.

Nutritional Information

This dessert is indulgent but satisfying in moderate portions.

Calories: Approximately 420 per serving
Protein: About 5g per serving
Carbohydrates: Around 45g per serving
Fat: Roughly 25g per serving

Make Ahead and Storage

This recipe is perfect for planning ahead, which I really appreciate.

Make Ahead

I often prepare this cake a day in advance. Making it ahead allows the layers to set beautifully and improves the overall texture. Just keep it covered in the refrigerator.

Storage

Store leftovers tightly covered in the refrigerator. The cake stays fresh for up to 3 days, though the bananas may soften slightly over time.

Freezing

Freezing is not ideal because the texture of the fruit and cream layers can change. If needed, freeze individual slices wrapped tightly, and thaw in the fridge before serving.

Why You’ll Love This Recipe?

There are so many reasons this dessert is always a hit.

It’s incredibly easy to make, even for beginners, and requires no baking.
The flavors are classic and nostalgic, reminding me of a traditional banana split.
It’s versatile, with plenty of options for customization and dietary needs.
The layered presentation makes it look impressive with minimal effort.
It’s perfect for parties, holidays, or anytime you want a crowd-pleasing dessert.

This Banana Split Cake Recipe is one of those desserts I keep in my back pocket. It’s simple, reliable, and always earns compliments—exactly the kind of recipe worth sharing.

Ben Carraoli