Banana Split Cake
A delicious and fun dessert that combines the classic flavors of a beloved ice cream treat into a chilled cake. Perfect for parties and potlucks.
Ingredients
For the crust
- 2.5 cups 2 ½ cups graham cracker crumbs
- 0.25 cup ¼ cup granulated sugar
- 1 cup 1 cup butter (melted)
For the filling
- 16 ounces 16 ounces cream cheese (room temperature)
- 1.5 cups 1 ½ cups granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 4 4 bananas (peeled and sliced) Coat with fresh lemon juice to prevent browning.
- 40 ounces 2 20-ounce cans crushed pineapple (well drained)
- 16 ounces 16 ounces whipped topping (thawed)
- 16 ounces 16 ounces maraschino cherries (drained)
- 2 cups 2 cups chopped pecans or peanuts Can substitute with walnuts or almonds.
- Fresh lemon juice or fruit fresh to coat bananas See notes for preserving banana.
Instructions
Preparation
- In a bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Mix well and press this mixture firmly into the bottom of a 9x13 inch baking dish to form the crust.
- In another bowl, beat the cream cheese, 1 ½ cups sugar, and vanilla extract together until smooth. Spread this mixture over the graham cracker crust.
- Layer the sliced bananas on top of the cream cheese mixture, then distribute the drained crushed pineapple evenly over the bananas.
- Spread the whipped topping on top of the pineapple layer.
- Sprinkle with maraschino cherries and chopped nuts. Cover the dish with plastic wrap and chill in the refrigerator for at least four hours, or overnight for best results.
Notes
Store leftovers in the refrigerator covered with plastic wrap or foil for 3-4 days. For variations, consider adding chocolate chips between layers or using different fruits.