If you love all the flavors of a classic banana split but want to enjoy them in a fun, crowd-pleasing dessert, this Banana Split Cake Recipe is a total game-changer. It’s layered, creamy, fruity, and bursting with nostalgic charm, bringing together bananas, strawberries, pineapple, and a luscious banana pudding in a cake that’s no fuss but all wow. Whether it’s a family gathering, a potluck, or just a special treat to brighten your day, this Banana Split Cake Recipe will quickly become that recipe you pull out again and again because it’s just so darn irresistible.
Ingredients You’ll Need
This Banana Split Cake Recipe is surprisingly simple to make, and the ingredients are easy to find, yet each one plays a crucial role. From the crisp graham cracker crust to the creamy layers and fresh fruit, these ingredients come together to create perfectly balanced texture and flavor.
- Graham cracker crumbs: The base of your cake, providing a buttery and crunchy crust that holds everything together.
- Butter (melted): Helps bind the crust crumbs and adds rich flavor.
- Granulated sugar: Sweetens both the crust and the cream cheese layer for just the right touch of sweetness.
- Cream cheese (softened): Gives the cake a silky, tangy layer that complements the sweetness of fruits.
- Vanilla extract: Adds warmth and depth of flavor to the cream cheese mixture.
- Cool Whip (thawed): Used in two layers for lightness and fluffiness that make each bite heavenly.
- Bananas (sliced): The star fruit that brings authentic banana split flavor and texture.
- Strawberries: Fresh strawberry slices add brightness and a juicy, tart contrast.
- Crushed pineapple (drained well): Provides tropical sweetness and moisture without sogginess.
- Instant banana cream pudding mix: Creates the signature smooth pudding layer that ties the cake together.
- Cold milk: Needed to prepare the banana pudding for a creamy finish.
- Chocolate syrup: Drizzled on top to mimic the chocolate drizzle of a traditional banana split.
- Maraschino cherries (stems removed): The perfect pop of color and sweetness to crown your cake.
- Rainbow sprinkles: For a fun, festive touch that kids and adults alike will adore.
How to Make Banana Split Cake Recipe
Step 1: Make the Graham Cracker Crust
Start by mixing the graham cracker crumbs, melted butter, and a little sugar in a bowl until everything looks like damp sand. Press this mixture firmly into the bottom of a 9×13-inch pan to form your crust. This will give your cake that perfect crunchy foundation that contrasts beautifully with the creamy layers on top.
Step 2: Prepare the Cream Cheese Layer
In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Gently fold in one 8-ounce tub of thawed Cool Whip until the mixture is light and fluffy. Spread this over the graham cracker crust evenly. This luscious layer adds a slight tang that balances the sweetness of the fruits and pudding.
Step 3: Add the Fruit and Pudding Layers
Arrange the sliced bananas and strawberries evenly over the cream cheese mixture, then drizzle the drained crushed pineapple on top. In a separate bowl, prepare the banana pudding by whisking the instant pudding mix with cold milk. Once thickened, spread this over the fruit layer, smoothing it out for a neat finish. This pudding layer brings the classic banana split flavor right into your cake, creamy and rich.
Step 4: Finish with Whipped Topping and Decorations
Spread the second tub of thawed Cool Whip over the pudding layer as your final creamy topping. Sprinkle rainbow sprinkles generously over the top for a festive look. Drizzle chocolate syrup in a zigzag pattern, and top with maraschino cherries for an authentic banana split touch that will make your dessert irresistible.
How to Serve Banana Split Cake Recipe
Garnishes
To elevate your Banana Split Cake Recipe experience, think beyond the basics. Simple garnishes like extra banana slices, a few fresh strawberry halves, or a light dusting of cocoa powder can add elegance and freshness. For a party, place a few maraschino cherries around the edges for extra visual appeal.
Side Dishes
This cake is a dessert superstar on its own, but if you want to pair it, something light and refreshing like a crisp green salad or a small scoop of vanilla ice cream complements it beautifully. The ice cream echoes the banana split tradition, while the salad can balance the richness if serving a larger meal.
Creative Ways to Present
Make your Banana Split Cake Recipe shine by serving it in individual clear cups or parfait glasses for a charming presentation. Or try cutting the cake into squares and topping each piece with a mini waffle cone filled with whipped cream and a cherry, turning it into a delightful handheld treat that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully in the refrigerator for up to 3 days. Store it covered tightly with plastic wrap or in an airtight container to keep the layers fresh and moist. The flavors meld beautifully after resting, so leftovers might even taste better.
Freezing
You can freeze the cake for up to 1 month by wrapping it securely in plastic wrap and aluminum foil. When ready to serve, thaw it overnight in the refrigerator. Because of the whipped topping and fresh fruit, freezing might alter the texture slightly, but it will still be delicious.
Reheating
This dessert is best served chilled, so reheating is not recommended. Just let it sit at room temperature for about 15 minutes before serving to allow the flavors to come through perfectly.
FAQs
Can I use homemade pudding instead of instant pudding mix?
Absolutely! If you prefer to make banana pudding from scratch, it will add a fresh, rich taste. Just be sure it’s fully set before layering it onto the cake for the best texture.
How ripe should the bananas be for this cake?
Choose bananas that are ripe but firm. Overripe bananas can get mushy and make the cake soggy, while underripe bananas won’t have enough natural sweetness or flavor.
Can this cake be made dairy-free?
Yes, you can substitute dairy-free cream cheese, whipped topping, and milk to make it dairy-free. Just ensure the pudding mix you use is also dairy-free or prepare your own with non-dairy ingredients.
Is there a way to make this cake gluten-free?
Simply swap out the graham cracker crumbs for gluten-free graham crumbs or crushed gluten-free cookies. The rest of the ingredients are naturally gluten-free, so it’s an easy adjustment.
How long does it take for the cake to set before serving?
For the best texture and flavor, allow the cake to chill in the refrigerator for at least 4 hours, or overnight if possible. This makes sure each layer sets beautifully and the flavors meld perfectly.
Final Thoughts
This Banana Split Cake Recipe is such a delightful, nostalgic treat that it’s sure to bring smiles every time you make it. Its layers of creamy, fruity goodness make it more than just a dessert—it’s a celebration of flavors you know and love, reimagined in a fun and easy-to-make cake. I can’t wait for you to try it out and see just how quickly it disappears from the table!
Print
Banana Split Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Banana Split Cake is a delightful no-bake dessert that combines the classic flavors of a banana split into a creamy, layered cake. Featuring a graham cracker crust, a rich cream cheese and pudding filling, and topped with fresh fruits, whipped topping, chocolate syrup, maraschino cherries, and rainbow sprinkles, it’s a perfect treat for any occasion.
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup butter, melted
- ¼ cup granulated sugar
Cream Cheese Layer
- 12 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 8-ounce tub Cool Whip, thawed
Fruit
- 3 bananas, sliced
- 12 strawberries, sliced
- 20-ounce can crushed pineapple, drained well
Pudding Layer
- 2 boxes (3.4-ounce each) instant banana cream pudding mix
- 2 cups cold milk
- 8-ounce tub Cool Whip, thawed
Toppings
- Chocolate syrup
- Maraschino cherries, stems removed
- Rainbow sprinkles
Instructions
- Prepare the crust. In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Mix until evenly combined. Press the mixture firmly into the bottom of a 9×13-inch pan to form the crust, then set aside.
- Make the cream cheese layer. In a large bowl, beat softened cream cheese with ½ cup granulated sugar and vanilla extract until smooth. Fold in 8 ounces of thawed Cool Whip gently until well combined. Spread this mixture evenly over the prepared graham cracker crust.
- Add the fruit. Arrange the sliced bananas, strawberries, and well-drained crushed pineapple evenly over the cream cheese layer.
- Prepare the pudding layer and top. In a separate bowl, whisk the instant banana cream pudding mix with cold milk until it thickens, about 2 minutes. Fold in the remaining 8-ounce tub of Cool Whip until smooth. Spread this pudding mixture evenly over the fruit layer.
- Chill the cake. Refrigerate the assembled cake for at least 4 hours or until fully set.
- Decorate and serve. Before serving, drizzle chocolate syrup over the top, then add maraschino cherries and rainbow sprinkles as a festive garnish.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
- Drain the crushed pineapple thoroughly to prevent the cake from becoming soggy.
- This cake is best served chilled and should be kept refrigerated.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- For a more traditional banana split flavor, consider adding chopped nuts under the pudding layer.
