If you’re looking for a showstopping dessert that’s both ridiculously easy and outrageously delicious, this No-Bake Banana Split Cake is a must-try! It’s a fun, colorful treat that captures all the classic flavors of a banana split, piled high in luscious layers with absolutely no oven required. Imagine a buttery graham cracker crust, dreamy cream cheese filling, fresh fruit, and a shower of sweet toppings — it’s like a banana split sundae in cake form! Whether you’re prepping for a summer barbecue, birthday bash, or a cozy family get-together, this recipe is guaranteed to have everyone asking for seconds.

No-Bake Banana Split Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this No-Bake Banana Split Cake lies in its simple, everyday ingredients. Each component brings something special to the party, whether that’s creamy richness, crunch, a pop of color, or refreshing fruitiness. Here’s what you’ll need to gather before you get started:

Graham cracker crumbs: The buttery, lightly sweet base that holds everything together and delivers that iconic “pie” texture.
Unsalted butter (melted): Binds the crust together and adds a rich note that perfectly complements the sweet layers above.
Granulated sugar: Sweetens the crust without overpowering it.
Cream cheese (softened): The key to the creamy filling — make sure it’s at room temperature for the smoothest blend.
Powdered sugar: Dissolves seamlessly into the cream cheese, ensuring a luscious, velvety texture.
Whipped topping (thawed): Adds airy lightness to the filling and a pillowy top that brings it all together.
Bananas (sliced): For that essential banana split vibe, look for ripe (but not mushy) bananas for the best flavor and texture.
Crushed pineapple (drained): Bright, sweet, and a little tangy — pineapple adds juiciness and balances the creaminess.
Fresh strawberries (sliced): The ruby-red layer provides freshness and a lovely burst of color.
Extra whipped topping: For that billowy, bakery-style finish on top.
Chopped pecans: A classic ice cream shop touch that adds crunch; swap for walnuts or leave out for a nut-free version.
Chocolate syrup: Drizzling is essential! Rich chocolate pulls the whole “split” concept together.
Maraschino cherries: The finishing touch that no banana split is complete without — don’t skip these for true nostalgia!

How to Make No-Bake Banana Split Cake

Step 1: Make and Press the Crust

Start by combining the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Mix everything together until the crumbs look evenly moistened, like damp sand. Then, press this mixture firmly into the bottom of a 9×13-inch baking dish, creating a nice, even layer that will hold all the goodness above it.

Step 2: Prepare the Luscious Cream Cheese Layer

In a separate bowl, beat the softened cream cheese and powdered sugar together until completely smooth and creamy — no lumps allowed! Next, gently fold in 1 1/2 cups of thawed whipped topping. This keeps the filling wonderfully light. Once mixed, spread that dreamy layer right over your crust. It’s already looking fantastic!

Step 3: Build the Banana Split Layers

Arrange your banana slices in a single layer all over the cream cheese filling. The goal: every slice gets a taste of banana in every bite! Spoon the well-drained crushed pineapple evenly on top, letting the sweet-tart fruit mingle with the bananas. Next, tumble the strawberries over the pineapple, creating a patchwork of colors and freshness.

Step 4: Top Off with Fluff and Finishing Touches

Now, spread the remaining 8 ounces of whipped topping over the fruit, smoothing everything to a thick, fluffy finish that covers the fruit like a cloud. Sprinkle the chopped pecans for a bit of crunch, drizzle a generous swizzle of chocolate syrup, and — the grand finale — crown each serving with a maraschino cherry. Your No-Bake Banana Split Cake is now picture-perfect, but don’t dig in quite yet!

Step 5: Chill Until Set

The hardest part is waiting, but trust me: this dessert is worth it. Cover your baking dish and pop it into the refrigerator for at least 4 hours (overnight is even better) to let everything meld and set. When it’s ready, slice, serve, and bask in the praise!

How to Serve No-Bake Banana Split Cake

Garnishes

This cake loves to be dressed up! Besides the classic maraschino cherries and chocolate drizzle, try adding rainbow sprinkles, crushed cookies, or even mini chocolate chips. Each extra bit adds another level of fun — and turns every slice into a little celebration.

Side Dishes

No-Bake Banana Split Cake is rich and fruity, so pairing it with something light can balance out your dessert table. Think fresh fruit salad, crisp iced tea, or even lemon-infused water. For something decadent, a scoop of vanilla ice cream on the side is a delight for fellow sweet tooths!

Creative Ways to Present

If you want to go beyond the 9×13 pan, try assembling this recipe in mini mason jars for individual servings, or even a trifle bowl to show off the gorgeous layers. You can also slice the cake into tidy squares and serve them on cupcake liners for a hand-held party treat.

Make Ahead and Storage

Storing Leftovers

Leftover No-Bake Banana Split Cake should be covered tightly and stored in the refrigerator. The flavors continue to develop over a day or two, making each bite even yummier. Aim to enjoy it within 2-3 days for the freshest texture and taste, as bananas can darken over time.

Freezing

Good news: you can freeze this dessert! To freeze, simply cover your cake tightly with plastic wrap and a layer of foil, then freeze for up to one month. Thaw in the refrigerator overnight before serving. The texture of the fruit will be softer, but the cake will still taste deliciously creamy and sweet.

Reheating

You won’t need (or want!) to reheat your No-Bake Banana Split Cake. This is a chilled dessert, meant to be enjoyed straight from the fridge for the perfect cool and refreshing experience every single time.

FAQs

Can I make No-Bake Banana Split Cake gluten-free?

Absolutely! Just use your favorite gluten-free graham crackers for the crust and double-check that all your other ingredients (like toppings) are gluten-free. Everything else stays the same.

What’s the best way to prevent bananas from browning?

The secret is to use ripe but firm bananas and completely cover them with the next layer (crushed pineapple or cream mixture) as soon as they’re placed. This keeps air off the bananas, so they stay fresh-looking and delicious.

Can I prepare No-Bake Banana Split Cake the day ahead?

Yes, and it actually tastes better that way! Letting the cake sit in the fridge overnight lets all the layers meld and results in a perfectly set dessert with amazing flavor throughout.

What can I use instead of pecans for topping?

Try walnuts, almonds, or leave out the nuts altogether if you’re catering to allergies or preferences. You can also use crushed cookies, toffee bits, or extra fruit as a nut-free alternative.

Can I use homemade whipped cream instead of whipped topping?

Definitely! Swap in your favorite homemade whipped cream for a from-scratch touch. Just remember to stabilize it with a little powdered sugar if you need the cake to last for more than a few hours.

Final Thoughts

If you’ve never made No-Bake Banana Split Cake, now is the time to treat yourself and your loved ones! This dessert is pure happiness in a pan — simple to assemble, stunning to serve, and so much fun to share. Unlock your inner dessert artist and make this cake the centerpiece of your next gathering. Enjoy every bite!

No-Bake Banana Split Cake Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 4 hours 25 minutes
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the deliciousness of a no-bake banana split cake that brings together the classic flavors of a banana split in an easy-to-make dessert. This layered treat features a graham cracker crust, creamy filling, fresh fruits, and all the delightful toppings you’d expect from a banana split.

Ingredients

Scale

Graham Cracker Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

Cream Cheese Filling:

8 oz cream cheese, softened
1 cup powdered sugar
1 1/2 cups whipped topping, thawed

Layers:

4 bananas, sliced
20 oz can crushed pineapple, drained
2 cups fresh strawberries, sliced

Toppings:

8 oz whipped topping for topping
1/2 cup chopped pecans
Chocolate syrup for drizzling
Maraschino cherries for garnish

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Instructions

Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
Cream Cheese Filling: In a separate bowl, beat softened cream cheese with powdered sugar until smooth. Fold in 1 1/2 cups whipped topping. Spread the mixture over the crust.
Layering: Arrange sliced bananas over the cream cheese layer. Spread drained crushed pineapple over the bananas, then add sliced strawberries.
Toppings: Spread remaining whipped topping over the layers. Sprinkle with chopped pecans, drizzle with chocolate syrup, and garnish with maraschino cherries.
Chilling: Refrigerate for at least 4 hours before serving.

Notes

For best flavor, assemble the cake the day before serving to allow the flavors to blend.
You can substitute walnuts for pecans or omit nuts for a nut-free version.
Use very ripe bananas for natural sweetness.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American