No Bake Banana Split Cake

Introduction

This No-Bake Banana Split Cake is a classic American dessert that brings together the flavors of a banana split sundae in a cool, creamy, and indulgent layered cake—without even turning on the oven! With layers of graham cracker crust, sweet cream cheese, banana slices, crushed pineapple, cherry pie filling, and fluffy whipped topping, it’s the perfect crowd-pleaser for summer BBQs, potlucks, or just a weekend treat.

History

The banana split was invented in 1904 by David Strickler, a young pharmacist in Latrobe, Pennsylvania. Originally sold for just 10 cents, it became a popular soda fountain treat. Over time, bakers transformed this ice cream delight into many forms—one of the most popular being the no-bake banana split cake. It pays homage to the original with all the classic components layered in cake form, minus the ice cream (but you can always serve it with a scoop on the side!).

Ingredients

For the Crust:

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

For the Cream Cheese Layer:

2 (8 oz) packages cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 (8 oz) tub whipped topping (like Cool Whip)

For the Fruit Layers:

3-4 ripe bananas, sliced
1 (20 oz) can crushed pineapple, drained
1 (21 oz) can cherry pie filling

Topping:

1 (8 oz) tub whipped topping
Fresh banana slices
Maraschino cherries
Crushed pecans or walnuts (optional)
Chocolate syrup (optional)

Instructions & Method

Step 1: Make the Crust

In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
Press mixture into a 9×13-inch baking dish. Place in the refrigerator to set for at least 30 minutes.

Step 2: Prepare Cream Cheese Layer

Beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
Fold in whipped topping.
Spread over the chilled graham cracker crust.

Step 3: Add Fruit Layers

Arrange banana slices evenly over the cream cheese layer.
Spoon drained crushed pineapple over bananas.
Carefully spread cherry pie filling over pineapple.

Step 4: Final Layer & Topping

Spread the second tub of whipped topping over the cherry layer.
Garnish with fresh banana slices, maraschino cherries, nuts, and a drizzle of chocolate syrup if desired.

Step 5: Chill

Refrigerate for at least 4 hours or overnight for best results.

Benefits

No-Bake Ease: No oven required—ideal for hot days.
Fruity Goodness: Bananas, pineapple, and cherries provide vitamins and fiber.
Kid-Friendly: Sweet, colorful, and fun to eat.
Make-Ahead: Perfect for preparing the night before an event.
Customizable: Add strawberries, chocolate chips, or switch out the crust!

Formation

This cake forms beautiful layers:

Crunchy Base – graham cracker crust gives it a solid foundation.
Creamy Filling – sweetened cream cheese adds richness.
Fruity Burst – banana, pineapple, and cherry create a tropical flavor trio.
Fluffy Finish – whipped topping adds a cloud-like texture, with optional garnishes giving it that banana split sundae look.

Nutrition (Estimated per serving – makes 12 servings)

Calories: 390 kcal
Carbohydrates: 40g
Protein: 5g
Fat: 24g
Saturated Fat: 13g
Sugar: 28g
Fiber: 2g
Sodium: 210mg

Note: Values may vary based on exact ingredients used.

Conclusion

The No-Bake Banana Split Cake is more than just a dessert—it’s a nostalgic trip to the soda fountain days, reinvented in an easy-to-make, no-fuss format. It’s rich, fruity, and creamy, with a perfect balance of textures. Whether you’re serving it at a party or enjoying a slice on the porch, this cake brings smiles every time.

Lovers of This Cake

This recipe is beloved by:

Summer dessert fans – no oven, all chill.
Banana split lovers – the classic, reimagined.
Busy families – simple ingredients, huge payoff.
Kids – it’s like a sundae you can slice!
Bakers on a budget – uses pantry-friendly staples.