Banana Split Cake Recipe

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Banana Split Cake

Chilly Butt


I found this recipe in an old high school note book. I don't remember where I got it and almost threw it away. I had to bring a dessert to a social function, remember this one and I was told it was the best cake ever.

pinch tips: How to Cream Butter & Sugar




No-Cook or Other


2 c
graham crackers, crushed
3 stick
butter, softened
2 c
confection sugar
1/2 can(s)
16 oz pineapple, crushed
1 large
tub cool whip, softened, not melted
1 small
bag topping nuts
3 bottle
1 chocolate, 1 strawberry and 1 caramel syrup
1 jar(s)
maraschino cherries

Directions Step-By-Step

Melt one stick of butter, mix with graham cracker crumbs and press into a 9x13. Bake at 350 degrees for 8 min, remove from oven and let cool.
Cream two sticks of butter with 2 cups of confectioner sugar, until fluffy. Add eggs, one at a time, make sure eggs are well combined. Spread sugar cream mixture over cooled graham cracker crust.
Drain crushed pineapples. Using half of pineapples, make sure to squeeze all remaining liquid out by hand. Set aside.
Slice bananas (you may not need all 5 bananas) and place on top of sugar cream mixture. As soon as all bananas are in place, immediately cover with pineapple.
Spread cool whip over fruit. Make sure to spread as evenly as possible. Drizzle syrups in a pattern or randomly to decorate top, as much as you like. Cut maraschino cherries in half and place randomly over the top of the cake, not to cover. You don't have to use all the cherries. Place cake in fridge for at least an hour before serving.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American