This Banana Split Cake is the perfect no bake treat for summer! A creamy cheesecake filling sits on a buttery graham cracker crust, then is topped with layers of crushed pineapple, sliced bananas, and a homemade whipped cream frosting. Finally, we load it up with all of the classic banana split fixings, like chocolate sauce, nuts, and of course a cherry on top!

For more Easy Dessert Recipes, be sure to check out my Oatmeal Butterscotch Cookies, Easy Cherry Chocolate Cake, and Monster Cookie Bars.

A slice of banana split cake on a plate with cherries on top next to a fork.

If you’re looking for the perfect dessert for your 4th of July barbecue or your next summer get together, this Banana Split Cake recipe is just what you need!

It’s super easy to make and tastes SO so good, especially on a hot day. It’s loaded with all of the classic banana split toppings and is full of yummy banana split flavor, too, but in an easy to make and serve cake!

A cake pan full of banana split cake topped with chocolate drizzle, sprinkles, nuts, and cherries.

​The toppings are customizable; feel free to add what you like! I always top mine with pecans, but peanuts work well, too, or you can leave them off for a nut free option.

No matter how you choose to top your cake, it is sure to be a huge hit. Every time I make this, it disappears crazy fast! I bet yours will, too!

Ingredients for Banana Split Cake

Ingredients in bowls on a counter top.
  • Graham crackers – you will need 2 cups of crushed graham cracker crumbs. I like to use my food processor for this. About 18 sheets of graham crackers are needed to make 2 cups of crumbs.
  • Melted Butter – I recommend using unsalted butter. You will need two whole sticks, melted and slightly cooled.
  • Sugar – you will need a mix of both white granulated sugar and powdered sugar for the crust and frosting.
  • Cream cheese – I recommend using full-fat, brick style cream cheese. Allow it to soften to room temperature before using.
  • Heavy cream – is used for making the homemade whipped cream. Do NOT substitute with regular milk or half and half.
  • Fresh bananas – you will need about 4 fresh, ripe bananas cut into slices.
  • Crushed pineapple – make sure to drain as much pineapple juice from the can as possible to prevent the cake layers from getting soggy.
  • Toppings – The best part! You can add maraschino cherries, rainbow sprinkles, a drizzle of chocolate sauce, and some chopped peanuts or pecans for the finishing touch on your banana split cake.

A full list of ingredients, measurements, and instructions are located in the recipe card below.

How to Make No Bake Banana Split Cake – Step by Step

step by step photos for how to make a banana split cake.
  1. In a medium bowl, combine the crushed graham cracker crumbs and 1/2 cup granulated sugar. Whisk together until evenly mixed. Add the melted butter to the graham cracker mixture and stir until it is a sandy type of texture.
  2. Firmly press the crust mixture into a 9 x 13-inch pan, then refrigerate until chilled, about 30 minutes. 
  3. In a large bowl, beat the cream cheese with an electric mixer until creamy. Sift in the powdered sugar and beat on medium speed until light and fluffy.
  4. Spread the cream cheese mixture over the chilled graham cracker crust.
  1. Add the crushed pineapple in an even layer over the top.
  2. Follow with a layer of banana slices. 
  3. To make the whipped cream frosting, beat the heavy cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. I like to place my mixing bowl and whisk attachment in the freezer for a few minutes before mixing. Once the cream gets frothy begin adding the powdered sugar, a small amount at a time, increasing speed as the cream comes together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down). Spread the frosting on top of the cake then cover and refrigerate for at least 2 hours or until set.
  4. Right before serving, drizzle the cake with chocolate syrup and sprinkle with nuts, sprinkles, and dot with maraschino cherries if desired.
A slice of banana split cake being lifted out of a pan.

Tips and Notes

  • Toppings: Just like with a banana split sundae, this cake is all about the toppings! I like to top my banana split cake with hot fudge sauce or chocolate syrup, sprinkles, peanuts or pecans, and maraschino cherries. You could also use strawberry syrup, and it also tastes delicious with a few scoops of ice cream!
  • Use Cool Whip for a shortcut. I love making this cake with homemade whipped cream, but thawed frozen whipped topping works just as well!
  • Make it into a trifle or mini size cups: You can layer the graham cracker crust, cream cheese filling, fruit layers, and whipped cream in a large trifle bowl instead of preparing it in a 9×13 inch pan if you would prefer. You can also serve your banana split cake in individual cups like I do with my Pumpkin Pie in a Cup or Halloween Dirt  Cups.
  • Allow your Banana Split Cake to chill in the fridge for at least 2-4 hours for best results. It is essentially an icebox cake and needs time to set up and get nice and cold before you serve it!
  • Prepare up to 1 day in advance. This can be made up to one day in advance and stored in the refrigerator.
  • Storing leftovers. Any leftover cake can be stored in the fridge covered with plastic wrap for up to 3 days. 
A slice of banana split cake on a plate with a cherry on top.

More No Bake Dessert Recipes You Should Try!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

A slice of banana split cake on a plate with cherries on top next to a fork.
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Recipe: No Bake Banana Split Cake

Yield: 12
Prep Time: 20 minutes
Chill time: 2 hours
Total Time: 2 hours 20 minutes
This Banana Split Cake is the perfect no bake treat for summer! A creamy cheesecake filling sits on a buttery graham cracker crust, then is topped with layers of crushed pineapple, sliced bananas, and a homemade whipped cream frosting. Finally, we load it up with all of the classic banana split fixings, like chocolate sauce, nuts, and of course a cherry on top!
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Ingredients

For the crust

  • 2 cups graham cracker crumbs, from about 18 graham cracker sheets
  • 1 cup butter , melted, 2 sticks
  • 1/2 cup white granulated sugar

For the cake layers

  • 16 ounces brick style cream cheese
  • 1 1/2 cups powdered sugar
  • 4 ripe bananas, sliced
  • 15 ounce can crushed pineapple, drained well

For the whipped cream frosting

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar

Toppings

  • chopped pecans or peanuts
  • sprinkles
  • chocolate sauce or syrup
  • maraschino cherries

Instructions
 

Make the crust

  • In a medium bowl, combine the crushed graham cracker crumbs and 1/2 cup granulated sugar. Whisk together until evenly mixed. Add the melted butter to the graham cracker mixture and stir until it is a sandy type of texture.
  • Firmly press the crust mixture into a 9 x 13-inch pan, then refrigerate until chilled, about 30 minutes. 

Make the cake layers

  • In a large bowl, beat the cream cheese with an electric mixer until creamy. Sift in the 1 1/2 cups powdered sugar and beat on medium speed until light and fluffy. Spread the cream cheese mixture over the chilled graham cracker crust.
  • Next, add the crushed pineapple in an even layer over the top, followed with a layer of banana slices.

Make the frosting, chill, and add toppings

  • To make the whipped cream frosting, beat the heavy cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. I like to place my mixing bowl and whisk attachment in the freezer for a few minutes before mixing. Once the cream gets frothy begin adding the 1/2 cup of powdered sugar, a small amount at a time, increasing speed as the cream comes together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down).
  • Spread the frosting on top of the cake then cover and refrigerate for at least 2 hours or until set.
  • Right before serving, drizzle the cake with chocolate syrup and sprinkle with nuts, sprinkles, and dot with maraschino cherries if desired.
Cuisine: American
Course: Dessert
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 628kcal, Carbohydrates: 57g, Protein: 5g, Fat: 44g, Saturated Fat: 27g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 345mg, Potassium: 302mg, Fiber: 2g, Sugar: 44g, Vitamin A: 1606IU, Vitamin C: 7mg, Calcium: 86mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.