No Bake Banana Split Cake

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This No Bake Banana Split Cake is a fun twist on the classic banana split. Easy to make with just a few ingredients and the perfect summer dessert!

This banana split cake recipe is a breeze to make, with its simple layering of ingredients and no need for baking. It’s the epitome of convenience, especially on a scorching sunny day when turning on the oven is the last thing you want to do.

Picture a classic banana split, where a banana is sliced open and adorned with all the delectable toppings. This cake captures that nostalgic essence, blending all the familiar flavors into a mouthwatering layered dessert.

What’s fantastic about this recipe is that you can prepare it in advance, making it perfect for large gatherings like family reunions, summer parties, and potlucks.

Bringing together the beloved flavors of a traditional banana split, this easy-to-make dessert will wow your friends and family. Its refreshing taste will leave everyone craving seconds, and there’s a good chance there won’t be any leftovers.

So, grab some bananas, whip up the creamy cream cheese filling, and let’s dive into this delightful treat!

Why You’ll Love This Banana Split Cake

Easy, no-bake recipe that comes together quickly!
A fun and festive summer dessert that everyone will love!
A great way to use up ripe bananas!
Customizable by adding chopped nuts, additional fruit, or any other toppings you desire.

Ingredients & Substitutions

Crust: graham cracker crumbs and melted butter. Could use vanilla wafer or Oreo cookie crumbs instead.
Creamy filling: powdered sugar, cream cheese, vanilla pudding mix and milk. Can swap vanilla pudding mix for banana cream instant pudding.
Cake layers: sliced bananas, crushed pineapple, and chopped strawberries. Can swap out for any kind of fruit.
Toppings: chocolate syrup, whipped topping and maraschino cherries. Could swap out for any kind of nuts such as pecans or peanuts, syrups or fruits. Sprinkles would also be a great topping.

How to Make No Bake Banana Split Cake

Step 1: Make the crust. In a medium bowl, combine graham cracker crumbs and melted butter until it resembles wet sand. Press the mixture into the bottom of a 9×13-inch baking dish to form the crust. Place in the refrigerator to chill while preparing the filling.

Step 2: Make the creamy filling. In a mixing bowl, beat powdered sugar and cream cheese until creamy and smooth. In a separate bowl, whisk together the vanilla pudding mix and cold milk until thickened. Let it sit for a couple of minutes. Add vanilla pudding mixture to the cream cheese mixture and mix until well combined.

sliced bananas on top of creamy pudding layer in baking dish

crushed pineapple on top of bananas in baking dish

chopped strawberries on top of crushed pineapple in baking dish

pudding layer on top of strawberries in baking dish

whipped topping on creamy pudding layer in baking dish

Step 3: Assemble the layers. Take the chilled crust out of fridge and spread half of the creamy filling over the crust. Layer the sliced bananas evenly over top. Spread the crushed pineapple over the bananas, followed by the chopped strawberries. Spread the remaining creamy mixture over the fruit layer, making sure to cover it completely.

banana split cake with chocolate syrup maraschino cherries and nuts

Step 4: Add the toppings. Top the dessert with whipped topping, spreading it evenly over the cream cheese and pudding layer. Drizzle chocolate syrup over the top of the dessert. Garnish with maraschino cherries.

Step 5: Refrigerate and serve. Cover the dessert with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the flavors to meld and the dessert to set. Serve chilled and enjoy!

maraschino cherries on banana split cake

Recipe Tips

Add toppings right before serving.
Freeze crust for 30 minutes to an hour before adding cream cheese layer. This will help it to spread easily without mixing in the crumbs.
Make sure pineapple is well drained.
After assembling, place in the freezer for 2 hours to keep layers together on hot days.
Use ripe bananas. The riper the bananas are, the sweeter the cake will be.
If you’re short on time, make it the night before.
Store leftovers in an airtight container in the fridge for up to 3 days and freezer for up to one month.

FAQs

Can I use a different type of fruit?

Yes, you can use strawberries, raspberries or blackberries instead of bananas but you may need to call it something else since it will no longer be a banana split.

Can I use a different size pan?

Yes, you can use two 8X8 square pans to make this dessert.