Banana Split Cake

Banana Split Cake

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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.


★★★★★ 1 vote

No-Cook or Other


  • 2 c
    graham crackers, crushed
  • 2
  • 3 stick
    butter, softened
  • 2 c
    confection sugar
  • 5
  • 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

How to Make Banana Split Cake


  1. 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.
  2. 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.
  3. Drain crushed pineapples. Using half of pineapples, make sure to squeeze all remaining liquid out by hand. Set aside.
  4. 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.
  5. 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.

Printable Recipe Card

About Banana Split Cake

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

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