Banana Split Cake

Banana Split Cake has all the flavors of the ice cream dessert. This creamy no bake refrigerator icebox cake is perfect for summer, potlucks, and festive occasions.

banana split cake slice on a plate next to a banana

Vintage Dessert

Banana Split Cake is a classic vintage recipe sure to be a favorite for generations. It’s one of the top no bake desserts for decades.

This creamy banana split cake with pudding is downright delicious! Between the flavors of the crushed pineapple and maraschino cherries, to the texture of the crunchy pecan, your tastebuds will be soaring.      

Why is Banana Split Cake No Bake So Tasty?

No bake banana split cake is like one massive banana split, but made into layers. It is super creamy, filled with amazing flavor from the pineapple and cream cheese. 

There is just something about the combination that makes it a light and refreshing dessert, but still a little rich at the same time. 

The Cool Whip whipped topping creates a nice airy layer to top everything off and then it is generously sprinkled with lightly toasted pecans to pull the rest of the banana split ice box cake together.  

Tried and True recipe 

This banana split cake has been in my family for years. My Grandmother would make this cake for when we had family get togethers. She often served this cake at our annual summer ice cream social. This cake was gone as soon as it was put out.  My cousins and I would all gather around and enjoy this tasty treat.

Banana Split Cake Recipe Ingredients

Here’s a list of what you need:

  • Graham cracker crumbs
  • Butter
  • Sugar
  • Powdered sugar
  • Vanilla extract
  • Cream cheese
  • Bananas
  • Canned crushed pineapple
  • Cool whip
  • Maraschino cherries
  • Pecans
banana split cake ingredients

How to Make Banana Split Cake

  1. Place graham cracker crumbs, melted butter, and sugar in a medium bowl.
    banana split cake crust ingredients in a bowl
  2. Stir to combine.
    banana split cake crust mixture in a bowl
  3. Press graham cracker mixture into and even layer in the bottom of a 9×13-inch pan.
    banana split cake crust in a cake pan
  4. Place powdered sugar, vanilla, and cream cheese in a bowl.
    banana split cake cream cheese layer ingredients in a bowl
  5. Blend until smooth.
    banana split cake cream cheese layer mixture in a bowl
  6. For the next layer, spread the cream cheese mixture over the graham cracker crust.
    banana split cake cream cheese layer
  7. Slice bananas evenly and place the slices in a layer on the cream cheese.
    banana split cake banana slices layer
  8. Drain off the pineapple juice and spread the crushed pineapple over the banana slices.
    banana split cake pineapple layer
  9. Spread Cool Whip over the pineapple.
    banana split cake cool whip layer
  10. Drain cherries and sprinkle them over the Cool Whip.
    banana split cake cherry layer
  11. Sprinkle pecans on top.
    banana split cake in a cake pan
  12. Refrigerate until serving.
two slices of banana split cake

Add Your Own Touches to This Banana Dessert Recipe

While this is a fairly traditional banana split cake recipe, you are welcome to add or take away ingredients based on your personal preference. 

You could add a layer of cheesecake, chocolate pudding, or banana pudding to add even more depth to the flavor this recipe provides. You could also create individual servings in some small canning jars for fun!

You can use homemade whipped cream instead of Cool Whip.

I’ve also chopped up the maraschino cherries before and folded them into the cream cheese layer to, allowing you to get cherries in every bite. 

Do you like a crunchier dessert? Consider either adding extra pecans, or some chopped walnuts, cashews, or peanuts on top with the pecans to create a nice mixed nut crunch topping. 

I also like to serve this with hot fudge or chocolate drizzled over top and it is just fantastic! 

What to serve this cake with? 

Now, we always serve this cake with ice cream, homemade vanilla ice cream.  You could always set up an ice cream topping bar when you serve this cake and let people add some fun sprinkles, chocolate shavings, or some more cherries to top individual slices.

How to Store No-Bake Banana Split Cake

After making this banana split with pudding, cream cheese, and Cool Whip, you will want to make sure to refrigerate the banana dessert. 

About half of the ingredients required being refrigerated, so when this is not being served, cover the dish it was made in with either plastic wrap, aluminum foil, or the top the dish came with and then store it in the fridge. 

This will also ensure that the bananas keep for longer and avoid getting brown, both necessary things to have a tasty banana split cake.

Or, if you do not plan to eat the dessert right away, freezing this dessert might be a good option! Not only will it hold up while frozen, but it might even be great frozen or slightly thawed. 

But, be careful if you do choose to freeze it, I would hold off on the maraschino cherries on top. When they defrost they will let off water and color the cool whip near it. 

How Long Will Banana Split No Bake Last?

Once the dessert is made and in the fridge, it will last at most 2-3 days before the bananas start to get extra mushy and turn colors. 

If you do not expect to eat it soon after making it, consider freezing it. This recipe truly is best when it is made the same day and has time to chill in the fridge.

But, it can last perfectly fine for 2 to 3 days in the fridge.

banana split cake and a fork on a plate

Favorite Creamy Desserts

Check out more of my easy cake recipes and the best dessert recipes here on CopyKat!

Source Virginia McDowell. Jefferson City, Mo. 1980.

banana split cake slice on a plate next to a banana

Banana Split Cake

This no bake banana split cake has all of the goodness of the ice cream dessert. 
5 from 4 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Banana Split, Banana Split Cake, Cake Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24
Calories: 345kcal


The crust

  • 2 cups graham cracker crumbs
  • 6 ounces melted butter
  • 3 tablespoons sugar

The filling

  • 2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 16 ounces cream cheese
  • 4 bananas sliced
  • 15 ounces crushed pineapple drained
  • 16 ounces Cool Whip
  • 1 jar maraschino cherries (16 ounces)
  • 12 ounces pecans


  • To make the crust, combine graham cracker crumbs, melted butter, and sugar in a bowl.  Stir to combine. Press into a 9×13-inch pan. 
  • Mix the powdered sugar, vanilla, and cream cheese together until smooth. Spread over the graham cracker crust. 
  • Slice bananas and place them flat in a single layer on the cream cheese mixture.
  • Drain the crushed pineapple and spread it in the pan.
  • Spread Cool Whip over the pineapple.
  • Drain cherries and place them on top of the Cool Whip.
  • Sprinkle pecans on top.
  • Keep the cake refrigerated when not serving.


You can lightly toast the pecans before adding them to the cake. Be sure to let them cool completely before sprinkling them on top or they will melt the Cool Whip.
You can drizzle chocolate syrup on the cake when serving if desired.


Calories: 345kcal | Carbohydrates: 31g | Protein: 3g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 171mg | Potassium: 211mg | Fiber: 2g | Sugar: 22g | Vitamin A: 495IU | Vitamin C: 3.5mg | Calcium: 60mg | Iron: 0.8mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Tammy kukle

    This calls for raw eggs. Not a wise choice.
    Although it sounds good, the raw eggs are a deal breaker for me.

5 from 4 votes (2 ratings without comment)

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