Stunning 1 banana split cake: No-Bake Joy

When the weather heats up, the last thing I want to do is stand over a hot oven, but everyone still wants that decadent, feel-good dessert! If you’re like me, you need something that screams summer party but is incredibly low-effort. Well, pull up a chair, because I’ve got the ultimate answer: the banana split cake!

This isn’t some fussy, baked confection; this is a stunning, no-bake showstopper that tastes exactly like diving into a giant ice cream sundae. This simple recipe connects straight back to my grandmother’s kitchen, where joyful desserts were always the main event at family gatherings. When I make this layered beauty, I feel like I’m bringing those simple, sweet traditions right to my modern table. It’s the perfect, make-ahead treat you’ll be asked for every single summer.

Why This No-Bake Banana Split Cake is Your New Summer Favorite

Listen, the best part about this dessert is that you don’t even have to turn on the stove! That’s right, ZERO oven time, which makes this the ultimate No Bake Dessert for those scorching summer days. It assembles quicker than you can scoop ice cream, but it tastes way more elegant.

It captures all those Classic Banana Split Flavors—the creamy filling, the fruity punch, the crunchy nuts—all chilled to perfection. This is going to be your go-to Summer Party Dessert, trust me!

The Ultimate Easy Layered Cake Experience

You get all the visual payoff of a fancy trifle or layered dessert, but this is honestly just layering! Because we aren’t dealing with baking times, you can focus entirely on making those layers look beautiful. It truly shines as a Simple Make Ahead Dessert because it actually needs that chilling time to get firm and set properly. Pop it in the fridge the night before, and you’re golden for the party the next day. For more great desserts that save you time, check out my full desserts collection!

Gathering Ingredients for Your Banana Split Cake Recipe

Okay, shopping time! Now that you know this banana split cake is going to be a lifesaver during the summer months, let’s grab what we need. Since this is no-bake, the quality of your simple ingredients really shines through. I’ve listed everything below so you can grab it all in one go. Don’t panic about the fruit—make sure you drain it really, really well, or we’ll end up with soup instead of cake!

For the Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

We need that butter melted so it binds those crumbs together perfectly before going into the freezer. It sets up fast!

For the Creamy Filling and Fruit Layers

• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar
• 1 (12 ounce) container frozen whipped topping, thawed, divided (we use half now, half later!)
• 2 large ripe bananas, sliced
• 1 (8 ounce) can crushed pineapple, drained well
• 1 (10 ounce) jar maraschino cherries, drained and halved

See how I split the whipped topping? That’s important for the structure! Remember, softened cream cheese is key for a smooth, lump-free filling.

For the Toppings

• 1/2 cup chopped pecans or walnuts
• 2 tablespoons chocolate syrup

If you want to get fancy later, you can absolutely swap that syrup for a nice hot fudge sauce for an extra rich finish. That’s a little trick I mentioned in the notes!

Step-by-Step Instructions for the No Bake Banana Split Cake

This is where the magic happens, and I promise you, it’s almost embarrassingly easy! We are assembling layers here, which is what makes this banana split cake so visually stunning. Just follow my lead, keep your movements gentle when folding the whipped topping, and we’ll have this gorgeous chilled beauty chilling in the fridge in no time.

Creating the Graham Cracker Crust Base

First things first, let’s get that foundation set. In a simple bowl, combine your graham cracker crumbs and the melted butter. You want this mixed until it looks like wet sand—like it will hold together if you squeeze a handful. Once it’s uniform, press that mixture *firmly* into the bottom of your 9×13 inch dish. I always use the base of a measuring cup to really pack it down tight; we don’t want that crust crumbling when we slice it!

Now, listen up: Take that dish and pop it straight into the freezer. This isn’t optional! It needs to firm up while you whip up the filling so none of the creamy layers bleed into the crust. Go ahead and prep your fruit while it chills for about ten minutes.

Mixing the Sweet Cream Dessert Filling

In a separate, large bowl, grab your softened cream cheese and the powdered sugar. Beat those together until you have a lovely, pale, and perfectly smooth mixture. No grainy bits allowed! Once that’s done, take about half of your thawed whipped topping and gently *fold* it in. I mean it, fold! Don’t use the electric mixer here, or you’ll deflate all that fluffiness we need for that creamy texture. Fold until it’s just barely combined. This forms the backbone of our Creamy Banana Dessert.

Assembling the Layers of the Banana Split Cake

Okay, grab that crust from the freezer! Spread half of that glorious cream cheese mixture evenly over the top of the chilled crust. Get a nice, flat surface because this is where our fruit is going.

1. Arrange all your sliced bananas across that first cream layer.
2. Next, sprinkle that well-drained crushed pineapple over the bananas. Try to spread it gently so you don’t mess up your banana placement too much.
3. Finally, gently spread the remaining half of the cream cheese mixture on top of the pineapple.

Smooth that out. We want beautiful, distinct stripes when we slice into this!

SAVE IT

Chilling and Final Toppings Application

Cover your dish—plastic wrap works great—and tuck it into the refrigerator. This needs a minimum of two hours to chill and set up properly. If you can leave it longer, even better! This long chill is what makes it such a fantastic chilled dessert.

When you’re ready to serve (i.e., the party has started!), spread the *remaining* thawed whipped topping across the whole surface. Then, artfully arrange those halved maraschino cherries and sprinkle on your chopped nuts. Finish it off with a generous drizzle of chocolate syrup! Serve immediately after topping.

SAVE IT

Tips for Success with Your Banana Split Cake

I’ve made this banana split cake so many times for gatherings that I know exactly where things can go wrong, and honestly, it’s usually about moisture control! If you follow my preparation steps carefully, you’ll end up with the perfectly firm, Creamy Banana Dessert everyone expects.

Ingredient Prep: Preventing a Watery Banana Split Cake

This is my number one non-negotiable tip for any fruit-laden no-bake dessert. You simply cannot skimp on draining the canned fruit! After you drain the crushed pineapple, take a few paper towels and press down on it gently in a colander. Same thing with those pretty maraschino cherries—pat them dry before you halve them. If you skip this step, you get a soupy puddle beneath your creamy layer. Nobody wants soupy! This attention to detail ensures you have a solid, beautiful No Bake Dessert.

Crust Substitutions for Your Banana Split Cake

While I love the classic buttery flavor of the graham cracker crust, sometimes I want a little twist! If you’re feeling adventurous, try swapping the graham crackers for crushed shortbread cookies. You’ll use the exact same amount of melted butter, but the texture is a little richer and slightly less crumbly. It’s a fantastic way to change things up without altering the filling at all. For more ideas on creamy, fruit-based desserts, you have to check out my banana cream cheesecake recipe!

Make-Ahead and Storage for This Chilled Dessert

One reason I absolutely adore this banana split cake is that it’s absolutely designed to be made ahead of time. That’s music to my ears when I’m hosting a big family meal or have to haul something to a potluck! Since we aren’t dealing with delicate baked layers, this dessert actually tastes *better* after it’s had a good, long rest in the cold.

You can easily assemble the entire thing—crust, fillings, and even the final whipped topping—the day before you plan to serve it. Seriously, assemble it completely, cover it tightly, and let it chill for a solid 8 to 12 hours. This deep chill time makes the creamy layers firm up beautifully, leading to those clean slices we talked about.

SAVE IT

However, I do have a little warning for you about freezing. While you *could* freeze a slice, I really advise against freezing the entire assembled cake. Why? Because those beautiful bananas and the whipped topping layers do not love the freezer. Bananas get a little mushy when they thaw, and the whipped topping can separate, giving you sort of a grainy texture instead of that fluffy, creamy dreaminess. So, think of this as a wonderful simple make ahead dessert, but keep it in the fridge until serving!

If you absolutely must freeze something, you can successfully freeze the crust layer alone, wrapped tightly in plastic wrap, for up to a month. Just thaw it in the fridge overnight, then proceed with the filling layers the day you plan to serve. This is great if you have a busy week coming up!

Serving Suggestions for Your Family Gathering Dessert

Because this banana split cake is so rich and absolutely loaded with all those sweet fruit flavors, you don’t need much on the side! It truly shines all on its own as the star of the table. This is the ultimate Potluck Favorite Dessert because people always grab it first.

When I serve this at a big family dinner, I usually keep the other sides really light and fresh. Sometimes I’ll pair a slice with something simple, like a little bowl of that tangy grape salad, just to cut through the decadence. It’s a fantastic, crowd-pleasing choice for any Family Gathering Dessert that requires zero fuss from you on the day!

SAVE IT

Frequently Asked Questions About Banana Split Cake

I know you might still have a few questions floating in your head before you dive into making this magnificent banana split cake. It’s okay! Homemade desserts, especially no-bake ones, sometimes need a little extra clarification. Here are the questions I get most often about making sure this turns out perfect for your crowd.

Can I add strawberries to this banana split cake recipe?

Absolutely, you can! This is supposed to mimic every part of a real banana split, right? Fresh strawberries are a must for me. If you want to add them, I suggest slicing them up and layering them right alongside or just over the banana layer. Now, here’s the thing—strawberries release a lot of juice. You need to gently pat them dry with a paper towel, just like you did with the pineapple. We are chasing that perfect, firm texture, remember?

Is this banana split cake truly a no oven treat?

Yes! I wouldn’t have called it my new favorite No Bake Dessert if you had to turn on the oven! This entire recipe, from the buttery crust to the creamy layers, is designed to set up in the refrigerator or freezer. These are completely No Oven Treats, which is why it’s such a lifesaver during the summer potluck circuit.

What is the best way to slice this layered dessert?

Oh, slicing this beauty can be tricky because those creamy layers are so soft and delicious! You want those clean, gorgeous stripes to show off your work, and you don’t want the whole thing collapsing on the plate. My go-to trick is using a long, sharp knife that’s been dipped in a tall glass of very hot water. Wipe the knife dry quickly between every single cut. That heat melts the layers just enough to slide right through cleanly without dragging the whipped topping everywhere. It makes serving this Easy Layered Cake so much neater!

If you’ve got other recipe ideas you’re curious about, feel free to browse my full recipe blog!

Estimated Nutritional Data for Banana Split Cake

I know some of you lovely people watch the nutrition, and that’s totally fair! This banana split cake is certainly a treat, but knowing the numbers can help you plan those big family gatherings. Below are the estimates based on the ingredients listed above. Remember, this is just a guideline—if you use low-fat cream cheese or skip the nuts, those numbers will definitely change!

Here’s the breakdown for a standard serving size:

• Serving Size: 1 slice
• Calories: 310
• Sugar: 30
• Sodium: 150
• Fat: 18
• Saturated Fat: 8
• Unsaturated Fat: 10
• Trans Fat: 0
• Carbohydrates: 35
• Fiber: 1
• Protein: 4
• Cholesterol: 35

I always like to remind folks that these figures are just estimates based on standard item sizes. Brands vary widely, especially with things like whipped topping or cream cheese, so please take these numbers as a general idea. It’s a joyful dessert, and that’s what matters most!

Share Your No Bake Dessert Creations

Well, that’s it! You’ve made the most spectacular, refreshing banana split cake, and hopefully, your kitchen smells like a sweet summer dream right now. I truly hope this No Bake Dessert brings a ton of smiles to your table. If you loved how easy this was and how much everyone enjoyed a true Classic Banana Split Flavors treat, please do me a huge favor and come back here to leave a quick rating!

Five stars if this recipe saved your weekend gathering—I’d be so grateful! I love seeing your amazing work come to life, so snap a picture of your finished, gooey, beautiful layered creation and tag me on social media. It means the world to me when I see my readers bringing these simple joys to their own families.

And while you’re still thinking about those toppings, hop down into the comments below! I always love hearing from you. Tell me, what is the absolute best topping for a banana split—is it the chocolate syrup, or are you a purist who sticks to whipped cream and a cherry? I read every single comment, and if you have questions about the assembly or serving, feel free to ask me privately, too, by heading over to my contact page.

If this recipe was just what you needed, you might also enjoy this incredible no-bake banana split cake recipe I found through my recipe digging! Happy baking—or, in our case, happy chilling!

No-Bake Banana Split Cake Recipe

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You can make this creamy, layered No-Bake Banana Split Cake for your next gathering. It captures all the classic ice cream parlor flavors using simple ingredients and requires no oven time.

• Author: Carla Davis
• Prep Time: 25 min
• Cook Time: 0 min
• Total Time: 2 hours 25 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar
• 1 (12 ounce) container frozen whipped topping, thawed, divided
• 2 large ripe bananas, sliced
• 1 (8 ounce) can crushed pineapple, drained well
• 1 (10 ounce) jar maraschino cherries, drained and halved
• 1/2 cup chopped pecans or walnuts
• 2 tablespoons chocolate syrup

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Instructions

1. Prepare the crust: Mix the graham cracker crumbs and melted butter in a bowl until combined. Press this mixture firmly into the bottom of a 9×13 inch baking dish. Place the crust in the freezer while you prepare the filling.
2. Make the cream cheese layer: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Gently fold in half of the thawed whipped topping until just combined.
3. Assemble the layers: Spread half of the cream cheese mixture evenly over the chilled graham cracker crust. Arrange the sliced bananas over this layer.
4. Add fruit: Sprinkle the drained crushed pineapple evenly over the bananas. Spread the remaining cream cheese mixture over the pineapple layer.
5. Chill: Cover the dish and refrigerate for at least 2 hours to allow the layers to set.
6. Top the cake: Before serving, spread the remaining whipped topping over the cake. Arrange the halved maraschino cherries and chopped nuts on top. Drizzle with chocolate syrup.
7. Serve immediately or return to the refrigerator until ready to serve.

Notes

• Make sure the crushed pineapple is very well drained to prevent the cake from becoming watery.
• You can substitute the graham cracker crust with a shortbread cookie crust for a different texture.
• For a richer chocolate flavor, use hot fudge sauce instead of chocolate syrup for the drizzle.

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 30
• Sodium: 150
• Fat: 18
• Saturated Fat: 8
• Unsaturated Fat: 10
• Trans Fat: 0
• Carbohydrates: 35
• Fiber: 1
• Protein: 4
• Cholesterol: 35