Banana Split Cake (No-Bake)
All the flavors of a classic banana split can be found in the layers of this easy-to-make Banana Split Cake. Banana pudding, whipped sweet cream cheese, fresh bananas and strawberries, crushed pineapple, and Cool Whip all layered over a simple homemade graham cracker crust–top the icebox cake with chocolate sauce, sprinkles, and maraschino cherries for the perfect no-bake dessert.
No-Bake Banana Split Cake
There’s nothing quite like a banana split sundae to satisfy a sweet tooth, so we took it as inspiration to make what will likely be your new favorite no-bake cake: Banana Split Cake. It’s so simple to put together, it’s a perfect cooking project for kids since no oven is required! You will also love our Layered Banana Split Cake.
Looking for more no-bake desserts? Don’t miss these: No Bake Orange Cheesecake | No Bake Peanut Butter Cookies | Peanut Butter Pie | Chocolate Lasagna | No Bake Raspberry Cheesecake
The Ingredients
Here’s what you’ll need to make Banana Split Cake (the exact measurements and full recipe instructions are below in the easy to print recipe card):
Graham cracker crumbs – to make things easy, you can buy pre-made graham cracker crumbs in the baking aisle of your grocery store by the ready-to-use graham cracker pie crusts. If you prefer to make the crumbs yourself, just pulse graham crackers in a food processor until they become fine crumbs.
Butter – we used regular salted butter, but unsalted works as well.
Granulated sugar
Cream cheese – the best cream cheese to use for this recipe is full-fat block cream cheese.
Vanilla extract
Cool Whip – or use a generic brand.
Bananas
Strawberries
Crushed pineapple – be sure to drain the pineapple very well so the juices don’t make the cake soggy.
Instant banana cream pudding mix – if you can’t find banana pudding, vanilla works well, but this does take away from the overall banana flavor of the cake.
Milk – make sure the milk is very cold as this helps the pudding thicken.
Toppings: Chocolate syrup, maraschino cherries, rainbow sprinkles
How to Make Banana Split Cake
To make the homemade graham cracker crust, begin by coating a 13×9 baking dish with non-stick cooking spray. Next, in a medium mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and 1/2 cup melted butter, mixing until well combined.
Press the crumbs evenly into the prepared pan and refrigerate the crust for 30 minutes, or until set.
Next, prepare the cream cheese layer by beating the cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract and beat until smooth and creamy. Gently fold in the Cool Whip until combined. Set the cream cheese filling aside until you’re ready to assemble the cake.
In a large mixing bowl, whisk together the pudding mix and cold milk until well combined. Refrigerate for 10 minutes until the pudding has thickened.
Now it’s time to assemble the cake!
Remove the pan with the graham cracker crust from the refrigerator and spread the cream cheese layer evenly over the crust.
Arrange the sliced bananas on top of the cream cheese layer, followed by a layer of sliced strawberries.
Spread the drained crushed pineapple evenly over the fruit.
Spread pudding evenly over the pineapple.
Evenly spread one container of Cool Whip over top of the pudding layer. Chill the cake in the refrigerator for at least 3 hours or overnight. This is a great make-ahead dessert recipe!
Add chocolate sauce, maraschino cherries, and sprinkles to the top of the cake as garnish.
Topping Ideas for the Cake
We love how maraschino cherries, chocolate sauce, and sprinkles really make this cake look like a banana split, but there are so many topping options! Here are some you may want to try:
Caramel sauce
Hot fudge sauce (but be sure it’s been cooled down or it will melt the Cool Whip)
Chocolate sprinkles
Chopped nuts (peanuts or pecans are delicious on this cake!)
Fresh cherries, bananas, strawberries, or pineapple slices
Strawberry sundae topping
How to Store Leftover Cake
Keep any leftover Banana Split Cake covered with plastic and refrigerated for up to five days.
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Banana Split Cake (No Bake)
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 Layer
- 3 bananas sliced
- 12 strawberries
- 20 ounce can crushed pineapple drained well
Pudding Layer
- 2 boxes 3.4-ounce each instant banana cream pudding mix
- 2 cups cold milk
Toppings
- 8 ounce tub Cool Whip thawed
- Chocolate syrup
- Maraschino cherries stems removed
- Rainbow sprinkles
Instructions
- Graham Cracker Crust:
- Coat a 13×9 baking dish with non-stick cooking spray; set aside.
- In a medium mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and 1/2 cup melted butter; mix until well combined then press the crumbs evenly into the prepared pan. Refrigerate the crust for 30 minutes, or until set.
- Cream Cheese Layer:
- In a large mixing bowl, beat cream cheese with an electric mixer until smooth.
- Add the powdered sugar and vanilla extract and beat until smooth and creamy.
- Gently fold in the Cool Whip until combined.
- Set the cream cheese filling aside until you’re ready to assemble the cake.
- Pudding Layer:
- In a large mixing bowl, whisk together the pudding mix and cold milk until well combined. Refrigerate for 10 minutes until the pudding has thickened.
- Assemble the Cake:
- Remove the pan with the graham cracker crust from the refrigerator and spread the cream cheese layer evenly over the crust.
- Arrange the sliced bananas on top of the cream cheese layer, followed by a layer of sliced strawberries. Spread the drained crushed pineapple evenly over the fruit.
- Spread pudding evenly over the pineapple.
- Evenly spread one container of Cool Whip over top of the pudding layer.
- Chill the cake in the refrigerator for at least 3 hours or overnight.
- Add chocolate sauce, maraschino cherries, and sprinkles to the top of the cake as garnish.
