If you're looking for a dessert that’s creamy, refreshing, and easy to prepare, this No-Bake Banana Split Cake is perfect. This dessert combines a crunchy graham cracker crust with layers of sweetened cream cheese, fresh bananas, tangy pineapple, and whipped topping. Topped with crunchy pecans and maraschino cherries, it’s a crowd-pleaser that requires no baking, making it ideal for any occasion, especially during warmer months.
Ingredients
2 cups graham cracker crumbs
1 cup (2 sticks) unsalted butter
8 oz cream cheese, softened
2 cups confectioners' sugar
Pinch of salt
4 bananas
1 (20 oz) can crushed pineapple, well drained
1 (8 oz) container Cool Whip non-dairy whipped topping (or homemade whipped cream)
⅓ cup chopped pecans
1 (10 oz) jar maraschino cherries, drained and patted dry with a paper towel
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Start by melting ½ cup butter (1 stick) and mixing it with the graham cracker crumbs using a fork until the crumbs are evenly moistened. Press this mixture into the bottom of a 9x13" pan to form the crust.
In a bowl, use an electric mixer to beat the remaining ½ cup butter, cream cheese, confectioners' sugar, and salt together for 3 to 4 minutes until the mixture is fluffy.
Spread the cream cheese mixture over the graham cracker crust.
Slice the bananas and arrange them evenly over the cream cheese layer.
Top the bananas with the well-drained crushed pineapple.
Spread the Cool Whip evenly over the pineapple layer.
Sprinkle chopped pecans over the Cool Whip and place maraschino cherries on top for a classic finish.
Cover and refrigerate for at least 2 to 3 hours, or overnight for best results, before serving.
Servings and timing
This recipe yields 12 servings. It requires about 15 minutes of prep time, with no actual cooking involved. To let the layers set and the flavors meld together, it's best to refrigerate the dessert for at least 2 to 3 hours, or even overnight.
Variations
Swap the nuts: If I’m not a fan of pecans, I can easily use chopped walnuts, almonds, or even coconut flakes.
Use a different fruit: Try substituting the bananas with strawberries or raspberries for a fun twist on the classic.
Make it vegan: For a vegan version, I can use a plant-based whipped topping, vegan cream cheese, and dairy-free butter.
Storage/Reheating
To store any leftover No-Bake Banana Split Cake, I’ll cover it with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 to 4 days. This dessert is best served cold and doesn’t require reheating. I can simply pull it out of the fridge when I’m ready to serve!
FAQs
How long can I keep the No-Bake Banana Split Cake in the fridge?
I can store it in the fridge for up to 3-4 days. Just make sure it’s covered tightly so it doesn’t absorb other smells from the fridge.
Can I make this dessert in advance?
Yes, this is one of the best desserts to make ahead of time! I usually prepare it the night before and let it chill overnight for the flavors to blend perfectly.
Can I substitute the Cool Whip with real whipped cream?
Definitely! If I prefer homemade whipped cream, I can make it myself using heavy whipping cream and sugar, and it will work just as well.
Is this recipe gluten-free?
The graham cracker crust contains gluten, but if I need a gluten-free version, I can substitute the graham cracker crumbs with gluten-free graham cracker crumbs or another suitable gluten-free alternative.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, but it needs to be finely chopped and well-drained to avoid excess moisture.
Conclusion
This No-Bake Banana Split Cake is the perfect dessert for any occasion. With its creamy layers, sweet fruit, and crunchy topping, it’s sure to impress guests without requiring any baking at all. I love that it’s so easy to make and even easier to enjoy. Whether I’m serving it for a summer party or just treating myself, it’s always a hit!
Recipe:
No-Bake Banana Split Cake
- Total Time: 2-3 hours (or overnight)
- Yield: 12 servings
- Diet: Vegetarian
Description
This No-Bake Banana Split Cake is a delicious and easy dessert that’s perfect for any occasion. With layers of creamy cream cheese, fresh bananas, sweet pineapple, and a crunchy graham cracker crust, this dessert is a crowd-pleaser. Topped with whipped topping, pecans, and maraschino cherries, it’s just like the classic banana split but in cake form—no oven required!
Ingredients
2 cups graham cracker crumbs
1 cup (2 sticks) unsalted butter
8 oz cream cheese, softened
2 cups confectioners' sugar
Pinch of salt
4 bananas
1 (20 oz) can crushed pineapple, well drained
1 (8 oz) container Cool Whip non-dairy whipped topping (or homemade whipped cream)
⅓ cup chopped pecans
1 (10 oz) jar maraschino cherries, drained and patted dry with a paper towel
Instructions
-
Melt ½ cup butter and mix with graham cracker crumbs until evenly moistened. Press into the bottom of a 9x13" pan to form the crust.
-
Beat the remaining ½ cup butter, cream cheese, confectioners' sugar, and salt with an electric mixer for 3-4 minutes until fluffy.
-
Spread the cream cheese mixture over the graham cracker crust.
-
Slice bananas and arrange them over the cream cheese layer.
-
Top with well-drained crushed pineapple.
-
Spread Cool Whip over the pineapple layer.
-
Sprinkle chopped pecans on top and add maraschino cherries for decoration.
-
Cover and refrigerate for at least 2-3 hours, or overnight for best results.
Notes
Storage: Store leftovers in the refrigerator for up to 3-4 days.
Substitutions: Use chopped walnuts or almonds instead of pecans, or try a mix of different fruits like strawberries or raspberries. For a vegan version, opt for plant-based whipped topping, vegan cream cheese, and dairy-free butter.
No-Bake Tip: Allow the cake to chill for at least 2-3 hours or overnight to help the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: None (refrigeration time needed)
- Category: Dessert, No-Bake Dessert
- Method: No-bake, Chilled
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal
