How To Make Banana Split Cake:
- Start with a simple graham cracker crust and press into a 9×13″ cake pan. Freeze for 10 minutes.
- Mix up an easy cheesecake layer (just cream cheese and sugar), then carefully spread over the graham cracker crust.
- Top with a layer of crushed pineapple and sliced bananas.
- Followed by a layer of cheesecake pudding mixture and a layer of whipped cream.
- Top with your favorite banana split toppings!
This cake takes only a few minutes to pull together, but can be made up to 2 days in advance. I wouldn’t make it too much earlier than that because the bananas will start to brown.
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The layer of pudding that goes on top of the bananas was originally vanilla pudding mix, but my sister in law suggested I use the cheesecake pudding mix and I agree. It’s a delicious switch, but if you’re wanting a little more vanilla flavor to the cake, you can definitely stick with the vanilla.
Finish the top with a layer of cool whip or whipped cream and sprinkle with chopped pecans. If you’re more of a chopped peanut fan on top of your banana split then by all means, go for it!
The recipe also stated to place a layer of sliced bananas on top of the cake, but I didn’t want the bananas to brown, so I decided to just have sliced bananas, cherries and chocolate syrup as an optional topping for my family. They got to dress their cake slices however they wanted.
If you find that you have extra bananas leftover, try making my Chocolate Chip Banana Bread!
This is definitely one cake I can see myself making over and over again all Summer long!
It’s cool, refreshing and doesn’t require any baking at all!
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
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