Banana Split Cake is an ice cream lover’s dream come true! This banana split cake recipe has a graham cracker crust with layers of creamy pudding, bananas, and everything good about a banana split!
Banana Split Cake
When the warm weather starts coming, my kids know that it’s time for our favorite no-bake banana split cake. And if you like banana splits like us, then you will love my banana split cake recipe! It’s all the creamy banana goodness without all the work.
I think it’s fair to say that my family is obsessed with this cake! And I’m glad because it’s pretty easy to make. In fact, it only takes about 20 minutes to prepare, and then it’s just a matter of chilling in the fridge.
I’ve brought this cake to potlucks, picnics, and pool parties, and we’ve eaten it at home for countless family nights. Each time I make it people are begging for the recipe!
And if you love bananas, make sure you try my banana poke cake and banana cream cupcakes too!
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Banana Split Cake Recipe
In just 20 minutes of simple preparation this cake will be ready to chill and eat! Can it get better than bananas and cream? Yum!
Ingredients
For Crust
- 2 cups graham cracker crumbs (about 10-12 full crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For Cream Layer
- 12 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 8 oz container whipped topping, thawed
For Fruit Filling
- 3-4 bananas, sliced
- 10-14 strawberries, slices
- 1 20 oz can crushed pineapple, drained well
For Pudding Layer
- 2 4 oz boxes instant banana cream pudding mix
- 2 cups cold milk
For Topping
- 1 8 oz container whipped topping
- Chocolate syrup or hot fudge sauce
- Maraschino cherries
- Chopped pecans
How to Make Banana Split Cake
Don’t forget to download the full printable recipe below so you can print it out and use it whenever you feel like making this delicious recipe!
- To make your banana split cake, start by spraying a 13×9 baking dish with cooking spray.
- Next, make your crust! Crush your graham crackers in a food processor until they are very fine.
- Add the graham cracker crumbs, sugar, and melted butter into a small mixing bowl and mix well until combined.
- Pour the crust mixture into the prepared pan and pack the crumbs into the pan.
- Freeze the pan for 15-20 minutes to set the crust.
- To make your cream cheese layer, add the cream cheese to a large mixing bowl and beat it with your hand mixer until it’s smooth and creamy.
- Add in the sugar and vanilla and beat again until combined.
- Use a rubber spatula to carefully fold in the whipped topping and set the mixture aside.
- To make your pudding layer, add the pudding mix and milk to a large mixing bowl and whisk them together until the mixture is slightly thickened.
- Place the pudding mixture in the fridge for 5-10 minutes or until thick.
- When everything is chilled and ready, you can start assembling by spreading the cream cheese layer over the graham cracker crust.
- Next, place a single layer of sliced bananas right over the cream cheese.
- Place a single layer of sliced strawberries over the bananas.
- Make sure that the pineapple is fully drained and add a layer over the strawberries.
- Take the pudding mixture and spread it evenly over the fruit layers, making sure that it’s nice and even.
- Top the cake with whipped topping and chill in the fridge for 2-5 hours.
- When you are ready to serve, top the cake with chocolate sauce, cherries, or whatever topping that your family prefers.
Tips Tricks and FAQs
- Don’t get me wrong, I often go for the convenience of store-bought chocolate syrup, but this cake doesn’t get any better than when I make my own homemade chocolate sauce. It’s the simplest added touch that adds so much yummy flavor!
- Don’t you just love desserts that you can make ahead of time? This banana split cake recipe is great because I can make it the morning of the day I need it and I’m not scrambling before I want to serve it to get it ready.
- This cake makes the cutest individual servings! Grab your favorite mini dishes and fill them just as you would in a larger pan. It’s a great way to dress up any event and impress your guests! I’ve used these little mason jars before and they were a hit!
Storage
This cake can be stored in the fridge for up to 3 days! Make sure it’s covered well with plastic wrap or a lid to keep it fresh!
Can I use whipping cream instead of whipped topping?
If you prefer, whipping cream makes a great substitute for the whipped topping. You can use about 2 cups of heavy whipping cream in place of the topping if that’s what your family likes!
Just make sure that you whip it nice and thick to get the perfect consistency!
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Did you make this?
Banana Split Cake
When the warm weather starts coming, my kids know that it’s time for our favorite no-bake banana split cake. And if you like banana splits like us, then you will love my banana split cake recipe! It’s all the creamy banana goodness without all the work.
Ingredients
- 2 cups graham cracker crumbs (about 10-12 full crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 12 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 8 oz container whipped topping, thawed
- 3-4 bananas, sliced
- 10-14 strawberries, slices
- 1 20 oz can crushed pineapple, drained well
- For Pudding Layer
- 2 4 oz boxes instant banana cream pudding mix
- 2 cups cold milk
- 1 8 oz container whipped topping
- Chocolate syrup or hot fudge sauce
- Maraschino cherries
- Chopped pecans
Instructions
- To make your banana split cake, start by spraying a 13x9 baking dish with cooking spray.
- Next, make your crust! Crush your graham crackers in a food processor until they are very fine.
- Add the graham cracker crumbs, sugar, and melted butter into a small mixing bowl and mix well until combined.
- Pour the crust mixture into the prepared pan and pack the crumbs into the pan.
- Freeze the pan for 15-20 minutes to set the crust.
- To make your cream cheese layer, add the cream cheese to a large mixing bowl and beat it with your hand mixer until it’s smooth and creamy.
- Add in the sugar and vanilla and beat again until combined.
- Use a rubber spatula to carefully fold in the whipped topping and set the mixture aside.
- To make your pudding layer, add the pudding mix and milk to a large mixing bowl and whisk them together until the mixture is slightly thickened.
- Place the pudding mixture in the fridge for 5-10 minutes or until thick.
- When everything is chilled and ready, you can start assembling by spreading the cream cheese layer over the graham cracker crust.
- Next, place a single layer of sliced bananas right over the cream cheese.
- Place a single layer of sliced strawberries over the bananas.
- Make sure that the pineapple is fully drained and add a layer over the strawberries.
- Take the pudding mixture and spread it evenly over the fruit layers, making sure that it’s nice and even.
- Top the cake with whipped topping and chill in the fridge for 2-5 hours.
- When you are ready to serve, top the cake with chocolate sauce, cherries, or whatever topping that your family prefers.
Michele Tripple is a renowned author and expert in the fields of parenting, relationships, and personal development. With her degree in marriage and family studies, her experience as a Family Life Educator, and over a decade of experience as a professional writer, Michele has authored books that provide practical advice and insights into improving family dynamics and personal growth. Her work is celebrated for its blend of research-driven information and relatable, real-world applications. Michele has been a keynote speaker at conferences and has contributed to numerous publications and media outlets, solidifying her reputation as an authoritative voice in her field and helping families build relationships.