Banana Split Cake

Banana Split Cake Recipe

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Linda Baugh


This is a very good cake and there is no baking. I think I found this in a Southern Living Magazine but I can't say for sure.

★★★★★ 1 vote
15 Min
20 Min
Stove Top


1 1/2 c
graham crackers, crushed
1 1/4 c
sugar, divided
1/2 c
butter, melted
2 pkg
(8 oz each) cream cheese, softened
20 oz
crushed pineapple, drained
6 medium
bananas, divided
2 c
cold milk
8 oz
jello vanilla flavor instant pudding & pie filling
2 c
cool whip topping, thawed and divided
1 can(s)
chopped pecans


1Mix crushed graham crackers, 1/4 cup sugar and butter; press onto bottom of foil-lined 13x9-inch pan. Freeze 10 min.
2Beat cream cheese & remaining 1 cup sugar in bowl with electric mixer until well blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
3Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.
4You may use sugar-free and low-fat substitues to cut calories if you prefer. I done it both ways and it is still delicious! Enjoy!

About Banana Split Cake

Course/Dish: Cakes, Fruit Desserts, Puddings
Main Ingredient: Fruit
Regional Style: Southern