Look no further for the perfect Banana Split Cake recipe that will make your taste buds dance with joy. This delicious dessert combines all the flavors of a classic banana split sundae into one easy-to-prepare dish, with layers of cream cheese frosting, banana, pineapple, whipped topping, and cherries. It’s a no-bake dessert perfect for any occasion.
And while some recipes call for chocolate sauce, others argue that it overpowers the other flavors. Whether you prefer your Banana Split Cake with or without chocolate, there’s no denying that this dessert is a crowd-pleaser.
Key Banana Split Cake Ingredients & Why
Graham cracker crumbs
Graham cracker crumbs create the crust.
Butter
Melted butter mixed with graham cracker crumbs forms the crust.
Cream cheese
Cream cheese mimics banana split ice cream in the filling.
Confectioners’ sugar sweetens the cream cheese filling.
Bananas
Sliced bananas layer on top of the crust.
Crushed pineapple
Drained crushed pineapple layers over the bananas.
Whipped topping
Whipped topping tops the cake, imitating whipped cream.
Pecans or walnuts
Chopped pecans or walnuts sprinkle on top of the whipped topping.
Maraschino cherries
Maraschino cherries crown the cake.
How Do You Make The Best Banana Split Cake?
- Preheat oven to 350°F.
- Grease two 8″ cake pans.
- In a large bowl, beat cake mix, pudding mix, water, oil, and eggs until smooth using an electric beater.
- Add pineapple, then evenly pour batter into cake pans.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes, then invert onto wire racks to cool.
- Mix 3/4 cup whipped topping and strawberries in a small bowl.
- Frost the top of one cake layer with the strawberry mixture on a serving plate.
- Place the second layer on top and frost the top and sides with the remaining whipped topping.
- Drizzle with hot fudge and arrange cherries around the cake’s edge, then sprinkle with nuts.
- Serve immediately or refrigerate until ready.
- NOTE: Warm the hot fudge for pourability, but avoid overheating to prevent melting the “frosting”!
Pro Tips For Making Banana Split Cake Recipe
- Soften cream cheese for even mixing.
- Chill in the refrigerator for clean cake slices.
- Opt for Cool Whip for stability or homemade whipped cream.
- Drain pineapple to avoid a soggy topping.
- Use ripe, not overly ripe bananas.
How to Store Banana Split Cake
- Fridge: Keep the cake fresh in the fridge for 3-4 days. Store leftovers in the pan with plastic wrap or cut into squares and place in an airtight container. For best flavor, consume within two to three days.
- Freezer: Freeze for up to a month. To enjoy, thaw in the refrigerator overnight or use the microwave’s defrost setting for a quicker option. Serve chilled or at room temperature.
Can You Freeze Banana Split Cake?
You can freeze banana split cake for up to 2 months. Simply wrap it tightly and store it in the freezer. When you’re ready to enjoy it, thaw it in the refrigerator overnight. Keep in mind that the graham cracker crust can become soggy if stored in the fridge or freezer for too long, so it’s best to consume the cake within 3-4 days.
Frequently Asked Questions About Banana Split Cake
How long does it take to make Banana Split Cake?
The prep time for Banana Split Cake varies depending on the recipe. Some can be ready in as little as 20 minutes, while others require several hours in the fridge.
Can I make Banana Split Cake ahead of time?
Make your Banana Split Cake in advance and store it in the fridge. Keep it fresh by covering it with plastic wrap or sealing it in an airtight container.
Can I substitute the graham cracker crust with something else?
In certain recipes, vanilla wafers are recommended as a crust alternative to graham crackers.
Banana Split Cake Recipe
Ingredients
- 1 package yellow cake mix
- 1 package instant banana pudding mix
- 1 1⁄2 cups water
- 1⁄3 cu 1⁄3 cup vegetable oil
- 1 (8 ounce) can crushed pineapple, drained
- 1 (8 ounce) container frozen whipped topping, thawed,divided
- 1 (10 ounce) package frozen strawberries, thawed,drained
- 14 maraschino cherries, with stems
- 2 tablespoons chopped walnuts
Instructions
- Preheat the oven to 350°F.
- Grease two 8" cake pans.
- In a large bowl, beat the cake mix, pudding mix, water, oil, and eggs with an electric beater until smooth.
- Add pineapple, then divide the batter between the cake pans.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes, then invert onto wire racks to cool completely.
- Mix 3/4 cup whipped topping with strawberries in a small bowl.
- Place one cake layer on a serving plate, top with the strawberry mixture.
- Add the second layer, frost top and sides with the remaining whipped topping.
- Drizzle with hot fudge, add cherries to the cake's edges, and sprinkle with nuts.
- Serve immediately or refrigerate until ready.
- NOTE: Warm the hot fudge for pourability, avoiding overheating to prevent frosting from melting.
