Banana Split Cake

Remember that trip that I took to Baton Rogue a couple of weeks back?

banana split 2 Remember that delicious Honey Bun Cake that I made inspired by the cake I had down there? Well I had another delicious cake that was simply amazing. It was a Banana Split Cake. Yes o yes I am still on my Louisiana high and reminiscing about all the delicious food that I ate during my visit.

This cake was simply amazing! It is light, easy, and fast to make. So if you are in a hurry to go somewhere or if you not a “baker” this cake is perfect for you. Nothing is from scratch and it is just a matter of mixing and layering. You can do it!

The cake mimics the real taste of a banana split. To make it more fun I garnished it with chocolate sauce, cherries and nut topping. Feel free to garnish with your favorite banana split toppings.

4.3 from 4 reviews
Banana Split Cake
Prep time
Cook time
Total time
You don't only need ice cream to have a Banana Split. You can now have it as a cake!
Recipe type: Dessert
Serves: 9-12
  • • 2 cups Graham Cracker Crumbs
  • • 1 stick Unsalted Butter, melted
  • • 16 ounces, weight Cream Cheese, Softened at room temperature
  • • 3-½ ounces, weight Banana Pudding Mix
  • • ⅓ cups Sugar
  • • 1 teaspoon Vanilla Extract
  • • ½ cups Milk, Plus More As Needed
  • • 20 ounces, weight Can Crushed Pineapple
  • • 2 cups Fresh Strawberries, Diced
  • • 2 whole Bananas, Peeled And Diced
  • • 8 ounces, weight Whipped Topping (like Cool Whip)
  • • Optional Garnishes: Chopped Nuts, Chocolate Sauce And Maraschino Cherries
  1. Preheat oven to 350 F.
  2. In a medium sized bowl, add the graham cracker crumbs and the melted butter and stir. Using a 9X9-inch pan press the graham cracker crust mixture into the bottom of the pan making sure that you have a solid bottom. Bake crust for 5 minutes. Remove pan from oven and allow crust to completely cool before topping it with the rest of the cake.
  3. In a separate bowl, blend the cream cheese until creamy. Add the pudding mix, sugar, vanilla extract, and milk. Beat until creamy. The filling should be creamy. If it still appears slightly thick and clumpy, add 1 tablespoon of milk at a time until it is creamy.
  4. Pour the cream cheese mixture on top of the graham cracker crust and spread evenly with a rubber spatula or the back of a spoon. Open the can of the pineapple and drain off the excess liquid using a strainer. Press the pineapple to squeeze out more of the liquid. Sprinkle the crushed pineapple on top of the cream cheese. Sprinkle the strawberries and bananas on top of the pineapple.
  5. Spread the whipped topping on top of the fruit. Top with a drizzle of chocolate sauce, cherries and nuts for garnish. Place in the refrigerator for, at least, 30 minutes before serving to allow the cream cheese mixture to firm.



  1. Ashley says

    the crust doesn’t need to be cooked at all does it? i’m going to try this over the weekend for a christmas party :) very excited! sounds awesome

    • brownsugarma says

      Yes. It should be baked for 5 to 8 minutes. I included that in the direction. Come back and let me know how it comes out!

  2. liz says

    This sounds so yummy. My family is not big on traditional cake so I am always looking for something fun for birthdays. Making this for my husbands birthday!

  3. Lindsay says

    Made this tonight and it was absolutely amazing!!! But pretty sure there wont be any leftovers. Such an easy recipe to follow I will be making it many more times.

    • brownsugarma says

      The “weight” just means that is how much those particular ingredients weigh. But to make it easier, 16 oz. of cream cheese is like 2 packages of cream cheese that typically weighs 8 oz. You can find the blocks of cream cheese in the cheese and cookie dough section of the grocery store typically. Does this make sense?

  4. Parissa Riggs says

    Hi, I’m making this cake for Easter Sunday tomorrow and I just realized that I only have 8 x 8 pans, no 9 x 9’s. Do you know if the recipe will still work using a smaller pan or should I do something different?

    • brownsugarma says

      I am sorry that I responded to you so late. I hope the cake turned out fine for you. I used an 8X8 but a 9X9 would do good too I think.

  5. Phyllis Jepsen says

    How can I copy this recipe to use, I get the ingredients then the directions are all mumble jumbo. It really sounds good. Thanks for your assistance, I’ve wasted 10 sheets of paper trying to copy this one way or another.

    • brownsugarma says

      I am not 100% sure. I wish I was more aware or just knew how to do more with computers to help you. Maybe you can do a screen shot and then print it or maybe write it down? I wish I could be more of a help to you.

  6. Wendy says

    I think I’m making this Sunday for dessert because my
    Boyfriend an his dad love banana split ice cream so I’m
    Excited to make this cake!!

  7. Wendy says

    My boyfriend an his family loved this cake so much that I was asked to make it again!! Thanks for the recipe!!

  8. Joyce Snoddy says

    I made this about 30 years ago. My family loved it. I lost the recipe and could not find one any place. I am so glad to find it on here, thank you for posting it. I am going to make it for Mothers day dinner and see if the new generation likes it as well as the olds ones did….

  9. Ashley says

    How does this do leaving in the fridge overnight. I’m worried the bananas will turn and the juice from the fruit will make it runny. Thanks!!

    • brownsugarma says

      That is a good question. I would say no more than 2 days. I would make it when you have a group of people to share it with to ensure that it doesn’t go bad.

  10. Amy says

    This was by far the best cake ever, without the cake. I am going to make it again because we loved it so much. Thank you for sharing. Super yummy!

  11. Tina L. says

    I’ve just finished making this dessert, can’t wait to try it! I’ll let you know what the family says.
    Thank you for the recipe.

      • Tina L. says

        It was a really good dessert. My family doesn’t really care for graham cracker crusts, so I simply crushed some Nilla Vanilla Wafers in the food processor, added a bit of sugar and the butter for the crust. Other than that, I used the same recipe you posted. The whole family loved it! Thank you. I was told that it is a “keeper” recipe.

  12. says

    M..ade this years ago and, everyone loved it. Insted of cool whip I used whipped cream. I lost my recipe some years ago.
    This is so close I am happy you had it and posted it. Thanks a million.

  13. says

    Just made this and Oh my….I know it says serves 9 but I’m greedy and it’s gonna serve 1. So simple and delicious thank you for the 10 extra lbs so worth it…

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