This post may contain affiliate links. Please read our privacy policy.
Banana split cake layers all of the things you love best about a banana split into a delicious no-bake dessert.
Some desserts just make me think of childhood. And not just homemade versions of childhood treats, like homemade oatmeal cream pies or homemade pop tarts.
But recipes like ice cream sandwich cake, frozen s’mores, and this no-bake banana split cake just taste like childhood. They’re fun twists on the desserts I loved as a kid but are so easy to enjoy now as an adult.
If you’re going to a cookout, a game-day party, or just having a night in with your friends, this banana split cake is a must-make. My family and friends love it and yours will too!
What is banana split cake?
Banana split cake is a no-bake dessert that combines the flavors found in a classic banana split.
Calling this a “cake” is kind of a stretch, but it’s as much of a cake as banana split dump cake.
This is a layered dessert situation. We’ve got a graham cracker crust base, a cream cheese layer that’s equal parts fluffy and tangy, and a fruit layer with bananas and pineapple.
The whole thing gets topped with whipped topping and garnished with maraschino cherries, chopped peanuts, and chocolate sauce.
You can also add sliced strawberries to the fruit filling layer if you like, or swap in strawberries for the banana or pineapple if you prefer.
You’re gonna love how easy this recipe is to make and your family is gonna love how delicious it is!
How to make banana split cake
If you love no-bake desserts, you’re gonna love this banana split cake.
Ingredients you’ll need
To make this recipe, you will need:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 8 tablespoons melted salted butter
- 8 ounces room-temperature cream cheese
- ⅓ cup powdered sugar
- 1 (7-ounce) jar marshmallow fluff
- 1 teaspoon vanilla extract
- 16 ounces thawed whipped topping
- 1 (15-ounce) can crushed pineapple
- 3 large sliced bananas
- 1 (16-ounce) jar maraschino cherries, drained
- ⅓ cup finely chopped peanuts, optional
- hot fudge sauce, optional
I know, I know, it looks like a long list. But I promise it’s not actually that bad! It’s just that you get several layers in this dessert, similar to layered pistachio pudding dessert.
If you don’t like using whipped topping (aka cool whip), feel free to use stabilized whipped cream.
Don’t drain the pineapple before you start assembling this recipe. We are gonna reserve the pineapple juice and use it to prevent the bananas from browning later!
If you need this banana split cake to be gluten free, make sure to use gluten-free graham cracker crumbs and double check that your other ingredients are certified gluten free.
Making this recipe
The base of this no-bake banana split cake is a graham cracker crust. Mix the graham cracker crumbs, sugar, and melted butter until well combined, then press the mixture into the bottom of a 9×13-inch pan.
Place the crust in the freezer for 30 minutes to set it. (See? No baking required!)
Now make the cream cheese layer. With a mixer, beat the cream cheese and powdered sugar until smooth.
Switch to a spatula and fold in the marshmallow fluff, then the vanilla and half of the cool whip. Spread this over the crust.
The fruit layer is next! Drain the pineapple, reserving the juice. Add the sliced bananas to the juice; this will help prevent them from browning.
After the bananas have soaked in the pineapple juice for a few minutes, drain them and place them on top of the cream cheese layer. Top with the crushed pineapple, then spread on the rest of the cool whip.
Cover and chill for at least 3 hours before serving. When you’re ready to serve, garnish with the maraschino cherries, peanuts, and/or hot fudge sauce.
Recipe variations
Banana split cake features some of the most common/popular flavors found in a classic banana split, but you can change things up, too!
Try making an oreo cookie crust for a chocolate crust option.
Allergic to bananas or pineapple or simply don’t like them? Try using sliced strawberries instead!
If you want to use bananas but can’t use the pineapple, toss the banana slices in small amount of lemon juice to prevent browning.
As for the garnishes, you can leave off the cherries, nuts, or chocolate sauce or add extra of any of them. You could also add some graham cracker or cookie crumbles to the top for a crunchy garnish!
Storage
Make this banana split cake as far ahead as the night before you plan to serve it. Store leftovers in an airtight container in the refrigerator for up to 3 days.
I don’t recommend freezing as the texture of the fruit layer can get kind of weird after freezing and thawing.
No-Bake Banana Split Cake
Equipment
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 8 tablespoons salted butter melted
- 8 ounces cream cheese room temperature
- ⅓ cup powdered sugar
- 1 jar marshmallow fluff 7 ounces
- 1 teaspoon pure vanilla extract
- 16 ounces frozen whipped topping thawed, divided use
- 1 can crushed pineapple 15 ounces, do not drain
- 3 large bananas sliced
- 1 jar maraschino cherries 16 ounces, drained
- ⅓ cup finely chopped peanuts optional
- hot fudge sauce optional
Instructions
- In a large bowl, combine graham cracker crumbs, granulated sugar and melted butter. Press crumb mixture into the bottom of a 9×13-inch baking pan. Place pan into the freezer for 30 minutes.2 cups graham cracker crumbs, ¼ cup granulated sugar, 8 tablespoons salted butter
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat cream cheese and powdered sugar until smooth. Using a rubber spatula, fold in the marshmallow fluff, followed by the vanilla and 8 ounces of the whipped topping. Spread evenly over the chilled crust.8 ounces cream cheese, ⅓ cup powdered sugar, 1 jar marshmallow fluff, 16 ounces frozen whipped topping, 1 teaspoon pure vanilla extract
- Thoroughly drain the crushed pineapple, but reserve the pineapple juice in a bowl. Place the sliced bananas into the pineapple juice for a couple of minutes to prevent them from browning. Place the sliced bananas in an even layer onto the cream cheese mixture. Next add the crushed pineapple, followed by the remaining 8 ounces of whipped topping.1 can crushed pineapple, 3 large bananas, 16 ounces frozen whipped topping
- Cover and refrigerate for at least 3 hours. Just before serving, top with maraschino cherries, peanuts and hot fudge sauce.1 jar maraschino cherries, ⅓ cup finely chopped peanuts, hot fudge sauce
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
