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Banana Split Cake

Banana split cake has everything you love about the favorite frozen treat, all served up in the form of a creamy chilled cake!
Prep Time10 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: banana cake, banana split cake, cake
Servings: 12
Calories: 376kcal


For the Crust:

  • 2 cups graham crackers crushed
  • 3/4 cup granulated sugar
  • 1/2 cup butter melted

For the Filling:

  • 2 8-oz packages of cream cheese softened
  • 1 1/2 cups powdered sugar
  • 4 bananas sliced
  • 1 15-oz can of crushed pineapple drained

For the Topping:

  • 1 16-oz container of frozen whipped topping thawed
  • 1 16-oz jar of maraschino cherries drained
  • 12 ounces chopped peanuts or walnuts
  • chocolate sauce


  • Spray a 9x13 inch dish with cooking spray and set aside.
  • To make the crust, mix the crushed graham crackers, granulated sugar, and melted butter until well-combined.
  • Press the mixture into a 9×13-inch cake pan and freeze for 30 minutes.
  • For the filling, beat together the softened cream cheese and powdered sugar at medium speed until smooth. Pour and spread over the chilled crust.
  • Top with a layer or pineapples, followed by bananas.
  • Spread the whipped cream evenly over the top.
  • Refrigerate for at least 2 hours before serving.
  • Before serving, sprinkle with chopped nuts, drizzle with chocolate sauce. Then top each individual serving with a maraschino cherry.


Calories: 376kcal | Carbohydrates: 54g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 106mg | Potassium: 419mg | Fiber: 5g | Sugar: 36g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg