5 from 30 votes

This no bake banana split cake is an easy layered dessert recipe, with pudding mix, cream cheese, chocolate, pineapple, and cherries. Enjoy your favorite ice cream dessert in cake form!

close up of cut out piece of banana split cake in a glass dish.

Why You'll Love Banana Split Cake

This is a super nostalgic, no-bake dessert that's so customizable!

Everyone loves a good banana split. Imagine that my Chocolate Eclair Cake and a banana split had a baby; that's what you'll get with this Banana Split Cake. It has a rich, velvety banana filling, a crunchy graham cracker crust, and all of your favorite banana split toppings.

The best part about this dessert is that you get to decide what you want on your cake. Don't love cherries? Leave them out! Want to add strawberries? That's up to you. You can really make this recipe your own.

Love bananas? 🍌 Give my Banana Pudding Cake and Banana Cookies recipes a try, too!

Ingredients & Variations

ingredients for banana split cake.

There are several different elements in this cake...it's easiest to break the ingredients down by layer.

(See ingredient amounts in the recipe card at the bottom of this post.)

For Graham Cracker Crust

  • graham cracker crumbs - If you want to add a hint of chocolate to the crust, use chocolate graham crackers instead!
  • melted butter
  • white granulated sugar - This adds a little bit of crunch to the crust.

For Banana Cream Cheese Filling

  • Instant banana pudding mix - It's very important that you use Instant pudding mix for the recipe; otherwise, your pudding layer won't set.
  • powdered sugar
  • half and half - This should be cold to help the pudding get nice and thick.
  • softened cream cheese - I recommend leaving this on the counter for 30 minutes - an hour before mixing into the pudding.
  • whipped topping - If you're not a Cool Whip fan, make your own! This part of the recipe would need roughly 3 cups of homemade whipped cream in place of the Cool Whip.
  • chopped bananas

Toppings

  • chopped bananas - I recommend tossing your banana slices in 1 tablespoon or two of lemon juice before topping the cake. This helps keep them nice and bright.
  • canned crushed pineapple - Make sure to drain any pineapple juice really well before adding it to the cake; otherwise, your cake will get soupy. I also recommend topping the crushed pineapple with a paper towel for an hour or two (while the cream cheese layer sets) to soak out any remaining juice.
  • Cool Whip - You can use homemade whipped cream if you're not a fan of Cool Whip. You'll need roughly 3 cups to top this cake. Or, if you'd like a thicker, richer topping, use 2 cups of Marshmallow Creme instead of Cool Whip.
  • maraschino cherries
  • pecans or peanuts - This is totally up to flavor preference. I prefer the taste of pecans, and I think they work better in a no-bake dessert, but peanuts are the more traditional banana split topping. I even think chopped walnuts would be great on top of this cake.
  • chocolate syrup - If you'd prefer, you can use a drizzle of caramel, butterscotch, or strawberry syrups instead of chocolate (or in addition to chocolate syrup).

More Additions

If you love a topping on a banana split, use it! A couple of great additions to my recipe...

  • strawberry slices
  • mini chocolate chips
  • chopped candy bars
  • sprinkles
  • toasted coconut

Step-by-Step Instructions

For Graham Cracker Crust

pressing graham cracker crust into a glass baking dish.

In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the mixture in an even layer into the bottom of a 9 x 13" baking pan.

For Banana Cream Cheese Layer

spreading banana cream layer over graham cracker crust.

In a large bowl, whisk together banana pudding mix, powdered sugar, and half & half. Use a hand mixer on medium speed to mix in softened cream cheese. Fold in 8oz of Cool Whip and bananas.

Pour cream cheese mixture over the graham cracker crust already in the baking dish.

For Remaining Cake Layers

spreading crushed pineapple over banana cream layer.

Spread drained crushed pineapple over banana filling. At this point, lightly cover pineapple with a paper towel and refrigerate for 2-3 hours. The paper towel will help soak up any remaining pineapple juice.

banana split ingredients spread over top of banana split cake.

Finally, before serving, spread the remaining Cool Whip over crushed pineapple. Top Cool Whip with remaining sliced bananas, cherries, chopped nuts, and chocolate syrup.

Storage & Leftovers

This recipe stores well in the fridge for 2-3 days after preparation. Make sure to cover with plastic wrap or an airtight lid. Don't slice cake until ready to serve.

I don't recommend freezing this cake. There are just too many elements that could get soggy/watery in the freezing process.

banana split cake in a baking dish, with two plates and slices, and forks.

Other Tips & Tricks

  • If you want your cake to have nice, pretty layers, make sure the cake has been chilled well before cutting.
  • If you're making this more than a few hours before serving, make sure to toss your banana slices in a little bit of lemon or orange juice before topping the cake. This will help prevent browning.
  • I also recommend holding off on adding any nuts or sprinkles until just before serving. This will help those ingredients keep their texture.
  • I made my cake in a 2-quart, 11x7" Pyrex glass baking dish. Making it in this dish will make the layers nice and tall (and pretty), but if you're planning on adding a lid to your dish before serving, I'd recommend moving to a 9x13" dish so you don't crush your pretty toppings.

No-Bake Banana Split Cake FAQs

If you'd prefer to use fresh pineapple and fresh cherries, you can, but I think the canned/jarred varieties give it more of an authentic banana split feel.

Yes, it's a great recipe to make in advance for a party! I recommend making it the night before an event. Just hold off on the whipped cream and remaining toppings until just before serving.

This cake can be stored in an airtight container for 2-3 days after preparation.

I hope you enjoy this fun summertime treat! I want to hear what you think of this Banana Split Cake recipe. Tag me on social media 📸 (@lambertslately) with your recipe pictures, or leave a comment and review ⭐️ below.

close up of cut out piece of banana split cake in a glass dish.

No Bake Banana Split Cake

This no bake banana split cake is an easy layered dessert recipe, with pudding mix, cream cheese, chocolate, pineapple, and cherries. Enjoy your favorite ice cream dessert in cake form!
5 from 30 votes

Affiliate links used.

Prep Time 20 minutes
Refrigeration Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16
Calories 368 kcal

Ingredients
  

For Graham Cracker Crust

For Banana Filling

Toppings

  • 2 bananas chopped
  • 20 oz canned crushed pineapple drained
  • 8 oz whipped topping
  • 10 oz maraschino cherries
  • ½ cup pecans or peanuts chopped
  • chocolate syrup

Instructions
 

For Graham Cracker Crust

  • In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9 x 13" glass baking dish.

For Banana Filling

  • In a large bowl, whisk together banana pudding mix, powdered sugar, and half & half. Use a hand mixer to mix in softened cream cheese. Fold in 8oz of Cool Whip and bananas.
  • Pour banana filling over the graham cracker crust already in the baking dish.

For Remaining Layers

  • Spread drained crushed pineapple over banana filling. At this point, lightly cover pineapple with a paper towel and refrigerate for 2-3 hours. The paper towel will help soak up any remaining pineapple juice.
  • Just before serving, spead remaining Cool Whip over crushed pineapple. Top Cool Whip with remaining sliced bananas, cherries, nuts, and chocolate syrup.

Notes

    • If you want your cake to have nice, pretty layers, make sure the cake has been chilled well before cutting.
    • If you're making this more than a few hours before serving, make sure to toss your banana slices in a little bit of lemon or orange juice before topping the cake. This will help prevent browning.
    • I also recommend holding off on adding any nuts or sprinkles until just before serving. This will help those ingredients keep their texture.
    • This recipe stores well in the fridge for 2-3 days after preparation. Make sure to cover with plastic wrap or an airtight lid. Don't slice cake until ready to serve.
    • I don't recommend freezing this cake. There are just too many elements that could get soggy/watery in the freezing process.
    • I made my cake in a 2-quart, 11x7" Pyrex glass baking dish. Making it in this dish will make the layers nice and tall (and pretty), but if you're planning on adding a lid to your dish before serving, I'd recommend moving to a 9x13" dish so you don't crush your pretty toppings.
    • More great additions to this cake:
      • strawberry slices
      • mini chocolate chips
      • chopped candy bars
      • sprinkles
      • toasted coconut

Nutrition Facts

Calories: 368kcalCarbohydrates: 56gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 23mgSodium: 336mgPotassium: 328mgFiber: 3gSugar: 43gVitamin A: 314IUVitamin C: 7mgCalcium: 116mgIron: 1mg
Tried this recipe?Rate it in the comments below!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.