To make the crust, combine graham cracker crumbs, melted butter, and sugar in a bowl. Stir to combine. Press into a 9x13-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.
Recipe Tips
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.