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Banana Split Cake Recipe

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4 from 71 reviews

This Banana Split Cake is a delightful no-bake dessert featuring a graham cracker crust layered with a creamy cream cheese and whipped topping filling, fresh bananas, crushed pineapple, hot fudge sauce, and topped with pecans, rainbow sprinkles, and maraschino cherries. Perfect for a crowd-pleasing treat that combines classic banana split flavors in an easy-to-make cake format.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 8 tablespoons butter, melted
  • 1/4 cup granulated sugar
  • Cooking spray (for pan)

Filling

  • 12 ounces cream cheese, softened
  • 8 ounces whipped topping, thawed
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3 bananas, sliced
  • 20 ounces crushed pineapple, well drained

Toppings

  • 8 ounces whipped topping, thawed (divided use)
  • 1 1/4 cups hot fudge sauce
  • 1/3 cup pecans, chopped
  • 1/4 cup rainbow sprinkles
  • 16 maraschino cherries

Instructions

  1. Prepare Pan and Crust: Coat a 9″x13″ pan with cooking spray. In a bowl, mix together graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of the prepared pan. Chill the crust in the freezer for 10 minutes to set.
  2. Make the Cream Cheese Layer: Place softened cream cheese into the bowl of a mixer and beat until smooth and creamy. Add 8 ounces of thawed whipped topping, 1/2 cup sugar, and vanilla extract, then mix until well combined and fluffy.
  3. Assemble Banana and Pineapple Layers: Spread the cream cheese mixture evenly over the chilled crust. Then add a layer of sliced bananas, followed by a layer of well-drained crushed pineapple on top.
  4. Add Whipped Topping Layer: Spread half of the remaining 8 ounces of whipped topping over the pineapple layer. Cover and chill the cake in the refrigerator for 30 minutes to set the layers.
  5. Warm Fudge Sauce: Warm the fudge sauce in the microwave for 15-20 seconds until it is pourable but not hot—lukewarm is ideal to prevent melting the whipped topping. If too hot, allow it to cool at room temperature.
  6. Top with Fudge and Nuts: Drizzle the warmed fudge sauce evenly over the whipped topping layer. Quickly and gently spread it into place. Sprinkle chopped pecans on top of the fudge. Chill the cake for at least 2 hours or up to 8 hours to allow it to set properly.
  7. Decorate and Serve: Place the remaining whipped topping into a piping bag fitted with a star tip. Pipe decorative rosettes over the top of the cake. Garnish with rainbow sprinkles and maraschino cherries. Cut into slices and serve chilled.

Notes

  • Ensure the pineapple is well drained to avoid a soggy crust and filling.
  • If the cream cheese is not softened, the mixture may be lumpy; softening it adequately is key to a smooth filling.
  • Do not overheat the fudge sauce to prevent melting the whipped topping upon application.
  • This cake can be prepared a day ahead for best flavor melding and convenience.
  • For a nut-free version, omit the pecans or substitute with toasted coconut flakes.

Find it online: https://justsosavory.com/banana-split-cake-recipe/