Banana Split Cake

There’s something magical about the moment you cut into a Banana Split Cake, revealing layers of delight that bring back fond memories of summer days. This dessert features a luscious combination of flavors and textures, is simple to prepare, and comes together in about 30 minutes with some chilling time. One reason it works so well is its impressive yet easy-to-make layers that will have everyone asking for seconds.

This recipe is perfect for gatherings, birthday parties, or simply satisfying your sweet tooth. It’s great to make ahead, as it can be prepped a day in advance and stored in the fridge until serving.

Why You’ll Love This Recipe

• The creamy layers of cream cheese and Cool Whip create a deliciously smooth texture.
• It’s a show-stopping dessert that feeds a crowd while being easy to assemble.
• The combination of rich flavors and fresh fruit offers a delightful contrast.
• The use of crushed pineapple lends an unexpected burst of juicy flavor.

What You’ll Need

Gather the following ingredients to create your Banana Split Cake:

For the Crust

• 1/2 cup butter, melted
• 2 cups graham cracker crumbs, crushed (about 14 full-sized crackers)
• 2 tablespoons granulated sugar

For the Cream Cheese Layer

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners sugar (powdered)
• 1/8 teaspoon sea salt (just a pinch)

For the Remaining Layers

• 20 oz can crushed pineapple, drained (in its own juices)
• 4 bananas, sliced
• 8 oz Cool Whip, thawed in refrigerator
• 1 1/2 cup peanuts, finely chopped
• 12 maraschino cherries, rinsed and dried (1 for each slice)
• Hot fudge sauce, for drizzling (optional)

Tip: Make sure the cream cheese is at room temperature for easy mixing.

Substitutions & Swaps

• Use low-fat cream cheese for a lighter version.
• Swap graham cracker crumbs with vanilla wafer crumbs.
• Almonds or walnuts can replace peanuts.
• Berries can be used instead of bananas.

How to Make It

Follow these steps for a delicious Banana Split Cake.

Prepare the crust

Mix the melted butter, graham cracker crumbs, and granulated sugar in a bowl until well combined. Press this mixture firmly into the bottom of a 9×13-inch baking dish to create an even layer.

Make the cream cheese layer

In a large bowl, beat together the cream cheese and softened butter until creamy. Gradually add the confectioners sugar and sea salt, mixing until smooth and fluffy.

Assemble the layers

Spread the cream cheese mixture evenly over the graham cracker crust. Layer the drained crushed pineapple on top, then place the sliced bananas evenly over the pineapple.

Add Cool Whip and toppings

Carefully spread the Cool Whip over the banana layer. Sprinkle the chopped peanuts generously on top, and arrange the maraschino cherries evenly across the cake.

Chill before serving

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results before slicing and serving.

How to Store It

Fridge: Keep in an airtight container for up to 3 days.
Freezer: No, the texture will change.
Reheat: N/A, serve cold directly from the fridge.

Tips for Best Results

• Allow the Cool Whip to thaw completely for the best texture.
• Use ripe bananas for maximum sweetness and flavor.
• Chilling the cake overnight enhances the flavors and makes slicing easier.
• Serve immediately after cutting to maintain the structure.

Serving Suggestions

• Serve with a drizzle of hot fudge sauce for an extra indulgent treat.
• Pair with vanilla ice cream for a classic dessert combination.
• Great for summer potlucks or family gatherings, bringing a festive touch.