Banana Split Cake


Creamy and full of fruit, this Banana Split Cake tastes like a Banana Split made from ice cream. A delicious graham cracker crust topped with cream cheese, bananas, pineapple, strawberries and Cool Whip (or whipped cream). Garnished with peanuts, maraschino cherries and chocolate syrup to make this dessert fabulous!

Adapted from:



Ingredients for the crust.



Ingredients for the cake.



In a medium bowl, add the graham

cracker crumbs and the sugar.



Mix together to combine.



Add the melted butter and

combine with a fork.



Then I used my fingers to make sure all

of the crumbs were coated in butter.



Pour the mixture into a 9″ x 13″ cake pan.

Using a spoon, press the crumbs evenly onto

the bottom and up the sides of the pan.

Refrigerate for one hour.



In a medium bowl using a hand mixer,

beat the powdered sugar and cream

cheese until creamy and smooth.



Spread the cream cheese evenly over

the chilled graham cracker crust.



Slice the bananas, one at a time, and

place them on top of the cream cheese.



Using a spoon place the

pineapple evenly on top.



Add the sliced strawberries on top.



Add the Cool Whip (or whipping cream)

and carefully spread it evenly over

the entire top to seal off all the edges.



Sprinkle the peanuts on top.



Place the cherries on top.



Drizzle with chocolate syrup.



Refrigerate for 1 – 2 hours, slice and serve.


Banana Split Cake

  • Difficulty: Intermediate
  • Print




  • 2 cups graham cracker crumbs
  • 3/4 cup granulated sugar
  • 1 stick (1/4 pound) butter, melted


  • 2 – 8 oz. packages cream cheese, room temperature
  • 1 & 1/2 cups confectioners sugar (powdered sugar)
  • 3 – 4 banana’s
  • 1 – 15 oz. can crushed pineapple, drained
  • 10 medium (fresh & ripe) strawberries, rinsed and sliced
  • 1 – 16 oz. container Cool Whip, thawed (or whipped cream)
  • 1 cup peanuts
  • 1 – 16 oz. jar maraschino cherries, drained and place them on paper towels
  • Chocolate syrup



  1. In a bowl combine the graham cracker crumbs and sugar. Add the melted butter and using a fork combine until all of the crumbs are coated.
  2. Pour the crumbs into a 9″ x 13″ cake pan and press them evenly, with the back of a spoon, onto the bottom and up the sides of the pan. Refrigerate for one hour.


  1. In a medium bowl using a hand mixer, mix the confectioners sugar with the cream cheese until smooth and creamy.
  2. Spread the cream cheese onto the chilled graham cracker crust.
  3. Peel and slice the bananas one at a time and place the slices in a single layer on top of the cream cheese.
  4. Place spoonful’s of the drained crushed pineapple evenly on top.
  5. Add the sliced strawberries, in a single layer, to the top.
  6. Carefully add the Cool Whip (or whipped topping) evenly, spreading it to seal the edges.
  7.  Sprinkle the peanuts on top.
  8. Place the drained cherries on top.
  9. Drizzle with chocolate syrup.
  10. Refrigerate for 1 – 2 hours then serve chilled.

Categories: Cakes, Cheese, Desserts, Fruit


  1. Oh, wow! You’re kill’n me here! I’m so going to have to give this a try (after I eat my carrots first, or course….) Thank you for sharing, Diane!

  2. Every cake is so tasty. i love to eat them. Thanks for sharing awesome recipe. I will soon check more recipes on your’s great blog. Keep posting & inspiring us all. Thanks.

  3. I immediately bookmarked this page. This looks almost too fabulous to be true. I’ll have to print copies and distribute them to family & friends with a big Hint Hint around the time of my next birthday…

  4. Hey i hope various flavours of yummy cakes so much. This recipe looks so yummy & tasty. Keep sharing more good recipes with all of us. I hope you also like NoSugarMangoBurfi Basically burfi is a traditional indian dessert. In present lots of peoples are suffering from sugar problem. I hope you will also like & enjoy my this recipe too. Thanks.

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