Banana Split Cake

5 from 1 vote

Prepare a delicious no-bake dessert like this banana split cake inspired by the classic banana split flavors. Serve with whipped cream, cherries, and chopped nuts.

Prep Time20

Cook Time0

Chilling time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 363kcal

Author: Heather Perine

Ingredients

For the whipped cream:

3 cups (720 ml) heavy cream cold
6 tablespoons (42 g) confectioners sugar (powdered)
1 tablespoon vanilla extract

For the crust:

2 cups (200 g) graham cracker crumbs about 14-15 crackers
¼ cup (50 g) granulated white sugar
½ cup (1 stick, 113 g) unsalted butter melted

For the filling:

12 ounces cream cheese softened to room temperature
1 teaspoon vanilla extract
¼ cup (50 g) granulated sugar
4 large bananas sliced
15 ounces (1 can) crushed pineapple drained
16 ounces strawberries hulled and sliced

Toppings:

½ cup maraschino cherries drained
Hot fudge topping homemade or store-bought
½ cup crushed peanuts

Instructions

Make whipped cream:

Chill beaters and bowl in freezer for 10 minutes before starting the recipe. This will help whip up the whipped cream to higher peaks.
With an electric mixer, whip cream, sugar and vanilla on low then increase to medium-high until stiff peaks form, about 5 minutes. Make sure not to over-beat, cream will then become lumpy and curdled looking. Keep chilled in the fridge until ready to use. You will use one-third in the cream cheese filling and the other ⅔ to spread on top of the dessert before serving.

Make the crust:

In a small mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter.
For easy removal line the bottom of the pan with parchment paper. Press into the bottom of the 9x13 pan. Refrigerate while you prepare the filling.

Make the filling:

In a large mixing bowl, with an electric mixer, beat together the cream cheese, vanilla, and sugar until smooth and combined.
Beat in on low speed one third of the whipped cream (about 3 cups) prepared from earlier. Be careful to do this slowly so as not to deflate the whipped cream.
Spread the cream cheese mixture on top of the graham cracker crust.
Layer on top of the cream cheese mixture, the sliced bananas, then the pineapple, then the strawberries.

Finish assembling:

Spread the rest of the whipped cream on top of the strawberries. Refrigerate for 4 hours, up to overnight.
Before serving sprinkle on the crushed peanuts, and maraschino cherries. Drizzle on hot fudge sauce and enjoy!

Notes

How to store banana split cake?

Cover the banana split cake with plastic wrap and refrigerate. It can last up to 4 days in your fridge. But I really recommend consuming them as soon as possible. The cream cheese mixture contains liquid and will turn your graham cracker crust soggy if left in the fridge for too long.

Can I freeze banana split cake?

Yes, you can also freeze banana split cake. But the same with storing banana split cake in the fridge, the graham cracker crust can turn soggy the longer it freezes. So, be sure to consume them as soon as possible. Also, the sliced bananas will darken the longer its stored. This is not actually a bad thing but it will make your banana split cake less enticing to look at.

To freeze banana split cake, wrap it in plastic wrap and place it in the freezer. It can last up to 3 weeks in the freezer.

Can I use fresh pineapples?

Yes, you can use fresh pineapples instead of canned crushed pineapple. Cut fresh pineapple into small pieces. Drain them or pat dry to prevent your banana split cake from turning soggy.

Can I use whipped topping or cool whip instead of homemade whipped cream?

Yes, you can use whipped topping or cool whip for both the cream cheese mixture and the whipped cream layer.

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