Banana Split Cake Recipe

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Banana Split Cake

Kathi Sherrill


This is a family favorite, especially in the summer time for cookouts, barbecues, and birthday parties. I also take it to all church functions and always receive rave reviews!

pinch tips: How to Cream Butter & Sugar






45 Min


1 pkg
pecan shortbread cookies
1 stick
butter, melted
1 can(s)
crushed pineapple (drained)
3 large
bananas, sliced
1 Tbsp
lemon juice
1 jar(s)
maraschino cherries(drained)
1 can(s)
sweetened condensed milk
1 pkg
instant vanilla pudding
4 c
cool whip
1 pkg
chopped pecans
1 c
cold water

Directions Step-By-Step

Slice bananas; pour lemon juice over them and set them aside. Then, crush your cookies up into small crumbs in a medium bowl. Pour melted butter over cookies and mix well. Press cookie mixture in the bottom of a 9 x 13 pan. (I use a lasagne pan, because it holds more.) Set aside. With an electric mixer, mix together the cold water, instant pudding mix, sweetened condensed milk until it thickens. Then fold in the Cool Whip. Pour this pudding mixture on top of the cookie crust. Spoon pineapple on pudding mixture; then layer on the sliced bananas. Cover with 2 more cups Cool Whip and sprinkle with pecans and decorate with cherries. Leave in refrigerator overnight.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy