Banana Split Cake (No-bake Recipe)

Rich, creamy and delicious dessert – with all the ingredients includes in this easy banana split cake, this recipe will be one you make again and again.

Banana Split Cake (No-bake Recipe)
Servings 12 to 16 


  • 1 box graham cracker crumbs
  • 1 stick (115 grams/ 4 oz.) butter, melted
  • 8 oz. cream cheese, softened
  • 1/4 cups butter, softened
  • 3 cups powdered sugar
  • 5 medium bananas, sliced
  • 20 oz. (1 can) crushed pineapple, drained
  • 16 ounce (1 container) whipped topping, thawed (or 1 1/2 cups heavy cream)
  • 4 ounce (1 jar) maraschino cherries, stemmed (or 4-ounce frozen cherries)
  • 1 cup pecans or hazelnuts, chopped
  • 1 tablespoon sprinkles
  • hot fudge sauce, slightly warmed


  • In a medium bowl, mix melted butter and graham cracker crumbs.
  • Firmly press the crust into the bottom of 9×13 porcelain or glass dish. Put it in the fridge for 15 minutes to firm up.
  • In a bowl, beat together the cream cheese, powdered sugar, and 1/4 cups butter until creamy, around 5 minutes.
  • Spread the cream cheese blend over the cracker crust.
  • Then, slice the bananas into little slices and place them over the cream cheese mixture. Next, spread pineapple chunks over the banana layer.
  • Spread the whipped topping/heavy cream over the pineapple-banana layer with a spatula.
  • Garnish with the pecans/hazelnuts and cherries.
  • Finally, drizzle the chocolate fudge over the cake and top with some sprinkles. Chill for at least 3 hours before cutting in order to allow the layers to set.
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