No Bake Banana Split Cake

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If you love banana split sundaes, you are going to love this no bake banana split cake! It combines all the yummy flavors of a banana split in cake form.

Piece of no bake banana split cake on a plate with a bite on a fork.

Get ready to take a trip down memory lane with this No-Bake Banana Split Cake.

This dessert is a delightful twist on the classic banana split sundae, transformed into a creamy, fruity, and irresistible cake. It's a nostalgic treat that brings together the beloved flavors of banana, pineapple, and cherry, all layered on a crunchy graham cracker crust.

Best of all, it's a no-bake recipe, making it perfect for those hot summer days when you want a delicious dessert without turning on the oven.

Whether you're hosting a summer barbecue, planning a birthday party, or just want to surprise your family with a sweet treat on a regular weekday, this cake is sure to be a hit.

Banana Split Cake

Banana split cake the pan, ready to eat.

This No-Bake Banana Split Cake is the perfect dessert for a variety of occasions.

It's a fantastic choice for summer gatherings, as it offers a refreshing, fruity delight that guests will love. It's also a great option for birthday parties or celebrations, as it's a fun and unique alternative to traditional birthday cake.

Here's why we can't get enough of this recipe:

  • No-Bake: This is a no-fuss recipe that doesn't require you to turn on your oven. It's perfect for those hot summer days when you want to keep your kitchen cool.
  • Versatile: This cake is a crowd-pleaser that's suitable for many occasions, from casual get-togethers to more formal celebrations.
  • Delicious: The combination of creamy, fruity, and crunchy elements makes every bite of this cake a delight.
  • Easy to Make: With simple ingredients and straightforward steps, this recipe is easy to follow, making it great for both beginner and experienced bakers.
  • Fun and Festive: The colorful layers and the cherry on top give this cake a fun and festive look that's sure to brighten up any dessert table.

Tips & Tricks to Make the BEST Banana Split Cake

Top down view of a piece of banana split cake on a plate.

Here are some tips & tricks to help you make the best cake:

  • Use Fresh Ingredients: For the best flavor, use fresh bananas and pineapple. If you're using canned pineapple, make sure to drain it well to prevent the cake from becoming soggy.
  • Customize Your Toppings: Feel free to get creative with your toppings. You can add chocolate shavings, toasted coconut, or even a drizzle of caramel or chocolate sauce.
  • Keep It Cold: This cake tastes best when it's thoroughly chilled, so make sure to refrigerate it for at least a few hours before serving. If you're transporting the cake to a gathering, keep it in a cooler to make sure it stays cold.
  • Use a Hot Knife for Slicing: To get clean slices, run your knife under hot water, wipe it dry, and then cut the cake. Repeat this between each slice.
  • Variations: For a fun twist, try using different types of fruit, like strawberries or blueberries. You can also experiment with different flavors of pudding in the cream cheese layer.

Leftovers

Closeup of the layers of the no bake banana split cake in the pan with a piece removed.

If you find yourself with leftovers of this No-Bake Banana Split Cake, don't worry! It stores quite well. Simply cover the cake dish with plastic wrap or transfer the leftover slices to an airtight container and place it in the refrigerator.

The cake will keep for up to 3 days in the fridge. However, keep in mind that the bananas may start to brown after a day or two, but they will still be safe to eat.

If you're planning on having leftovers, you might consider adding a little lemon juice to the banana slices before adding them to the cake. This can help to slow down the browning process.

Unfortunately, due to the fresh fruit and whipped topping, this cake doesn't freeze well. It's best to enjoy it fresh or refrigerated. So, go ahead and indulge in another slice - it's a race against the clock!

Ingredients for No Bake Banana Split Cake

Ingredients for no bake banana split cake: powdered sugar, whipped topping, bananas, crushed pineapples, 2 cream cheese packages, 2 packages of graham crackers, melted butter, peanuts, marasschino cherries, sugar.

Graham Cracker Crumbs: These form the base of your cake. You can buy pre-crushed graham crackers or make your own by pulsing whole graham crackers in a food processor or stick them in a ziplock baggie and crush them with a rolling pin.

Granulated Sugar: This is mixed with the graham cracker crumbs to sweeten the crust. .

Butter: This is used to bind the graham cracker crumbs and sugar together to form a crust. It also adds a rich flavor to the crust.

Cream Cheese: This is the main ingredient in the second layer of the cake. Make sure it's softened before using to achieve a smooth texture.

Powdered Sugar: This is mixed with the cream cheese to sweeten it.

Bananas: These form one of the fruit layers in the cake. Make sure to use ripe bananas for the best flavor.

Crushed Pineapple: Be sure to drain it well before using to prevent the cake from becoming soggy.

Frozen Whipped Topping: This forms the top layer of the cake. It adds a light, fluffy texture and sweet flavor. Make sure to thaw it before using.

Peanuts: You can use any type of nuts you like, or leave them out if you prefer.

Maraschino Cherries: These are used as a garnish on top of the cake. They add a pop of color and a sweet, fruity flavor.

Instructions for Making Banana Split Cake

We'll start by preparing the crust. In a large bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of a 9x13 inch baking dish to form a flat layer, then refrigerate it until it's set.

crushed graham crackers and granulated sugar in a bowl.
sugar and graham crackers mixed.
Butter added to the bowl.
Graham cracker mixture pressed to the bottom of a 9x13 glass pan.

While the crust is chilling, beat together the cream cheese and powdered sugar in a medium bowl until they're well blended. Spread this cream cheese mixture in an even layer over the chilled graham cracker crust.

Dollops of cream cheese mixture.
Cream cheese layer spread on top of graham cracker layer.

Next, arrange the sliced bananas and drained crushed pineapple in even layers over the cream cheese layer. Cover these fruit layers with a layer of thawed whipped topping.

Sliced bananas over the cream cheese layer.
Crushed pineapples spread out on top.
Whipped topping spread on top.

Finally, sprinkle the chopped peanuts over the whipped topping and arrange the maraschino cherries on top. Refrigerate the cake until it's completely chilled, then serve it cold.

Chopped peanuts spread on top of cake.
Cherries added to top of cake.

Enjoy this refreshing, fruity dessert!

Closeup slice of banana split cake with bite on a fork.

Note: This No-Bake Banana Split Cake is best enjoyed within 1-2 days, as the bananas may start to brown and the layers may become soggy over time. To keep the bananas from browning too quickly, consider brushing them lightly with lemon juice before layering them onto the cake.

More Delicious Desserts

Slice of banana split cake on a plate.

Banana Split Cake - No Bake

4.60 from 32 votes
Prep Time: 30 minutes
Chill Time: 6 hours 30 minutes
Total Time: 7 hours
Servings: 15
Calories: 312kcal
Author: Jenny
This no bake banana split cake is the perfect summer dessert. It won't heat the house and it's absolutely delicious!
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Ingredients

  • 2 cups graham cracker crumbs about 1 ½ sleeves
  • ¾ cup white sugar
  • 8 Tablespoons unsalted butter melted
  • 16 ounces cream cheese softened, 2 packages
  • 1 ½ cups powdered sugar
  • 4 bananas sliced
  • 20 ounce crushed pineapple, drained 1 20oz can
  • 16 ounce frozen whipped topping thawed
  • ¼ cup peanuts coarsely chopped
  • 15 maraschino cherries drained

Instructions

  • In a food processor, pulse the graham crackers until finely chopped.
  • In a large bowl, stir together the graham cracker crumbs, white sugar, and melted butter until combined. Press into the bottom of a 9x13 inch baking dish in a flat layer. Refrigerate until set.
  • In a medium bowl, beat together the cream cheese and powdered sugar until well blended. Spread the cream cheese mixture in an even layer over the graham cracker crust.
  • Over the cream cheese layer, place the bananas and pineapple in even layers.
  • Cover the top with a layer of whipped topping.
  • Top the dessert with chopped nuts and cherries.
  • Refrigerate until completely chilled. Serve cold.

Notes

For optimal enjoyment, it's recommended to consume the No-Bake Banana Split Cake within a span of 1-2 days. You'll find the longer it sits, the bananas will begin to discolor and the layers will start to become soggy.  If you'd like to slow down the browning process of the bananas, you can lightly brush them with some lemon juice prior to arranging them on the cake.

Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.

Nutrition

Calories: 312kcal | Carbohydrates: 56g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 310mg | Potassium: 315mg | Fiber: 2g | Sugar: 33g | Vitamin A: 266IU | Vitamin C: 6mg | Calcium: 151mg | Iron: 1mg
Tried this recipe?Mention @gatherinmykitchenblog or tag #gatherinmykitchenblog!

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4.60 from 32 votes (32 ratings without comment)

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