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Banana split cake topped with hot fudge, whipped cream, sprinkles and cherries.

Banana Split Cake

This no bake banana split cake is a graham cracker crust topped with layers of cheesecake, pineapple, bananas, whipped topping and chocolate fudge. It's the perfect make-ahead dessert to feed a crowd!
Course Dessert
Cuisine American
Keyword banana split cake
Prep Time 20 minutes
Cook Time 1 minute
Chill Time 3 hours
Total Time 21 minutes
Servings 16 servings
Calories 380kcal
Author Sara Welch


For the crust

  • 1 1/2 cupa graham cracker crumbs
  • 8 tablespoons butter melted
  • 1/4 cup granulated sugar
  • cooking spray

For the fillings

  • 12 ounces cream cheese softened
  • 8 ounces whipped topping thawed
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3 bananas sliced
  • 20 ounce can crushed pineapple well drained

For the toppings

  • 8 ounces whipped topping thawed, divided use
  • 1 1/4 cups hot fudge sauce
  • 1/3 cup pecans chopped
  • 1/4 cup rainbow sprinkles
  • 16 maraschino cherries


  • Coat a 9"x13" pan with cooking spray.
  • For the crust: Mix together the graham cracker crumbs, butter and sugar in a bowl. Press into the bottom of the prepared pan. Chill the crust in the freezer for 10 minutes.
  • Place the cream cheese in the bowl of a mixer. Beat until smooth and creamy. Add the whipped topping, sugar and vanilla extract. 
  • Spread the cream cheese mixture over the crust. Add a layer of bananas, then a layer of crushed pineapple.
  • For the toppings Spread half the whipped topping over the pineapple layer. Chill for 30 minutes in the refrigerator.
  • Warm the fudge sauce in the microwave for 15-20 seconds or pourable. The sauce should not be hot or it will melt the whipped topping. If your chocolate is too hot, let it sit at room temperature until lukewarm.
  • Drizzle the fudge over the whipped topping and quickly gently spread into place. 
  • Sprinkle pecans over fudge layer. Chill for at least 2 hours, or up to 8 hours.
  • Place the remaining whipped topping in a piping bag fitted with a star tip. Pipe rosettes of whipped topping onto the top of the cake. Top with sprinkles and cherries. Cut into slices, then serve.


Calories: 380kcal | Carbohydrates: 47g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 39mg | Sodium: 222mg | Potassium: 257mg | Fiber: 2g | Sugar: 37g | Vitamin A: 515IU | Vitamin C: 5.3mg | Calcium: 65mg | Iron: 0.6mg