1. Can I use other fruits instead of bananas and pineapple for this cake

Yes! While bananas and pineapple are classic ingredients for a banana split cake, you can switch them out for other fruits. Try strawberries, blueberries, or peaches for a fresh twist on this recipe. Just be sure to drain any fruit that contains excess liquid to prevent the cake from becoming soggy.

2. How long can I store leftovers of No Bake Banana Split Cake

Leftovers of this No Bake Banana Split Cake can be stored in an airtight container in the refrigerator for up to 3 days. However, note that the bananas may start to brown, so it’s best to consume the cake within the first 1-2 days for optimal freshness.

3. Can I make this No Bake Banana Split Cake ahead of time?

Yes! In fact, this cake tastes even better after chilling for a few hours, allowing the flavors to meld together. It’s the perfect make-ahead dessert. Prepare it the day before, refrigerate it, and you’ll have a refreshing treat ready to serve when needed.

4. Can I freeze No Bake Banana Split Cake?

Unfortunately, this cake doesn’t freeze well due to the fresh fruit and whipped topping. Freezing may cause the bananas to become mushy, and the texture of the whipped topping may change. It’s best to enjoy it fresh or refrigerated.

No Bake Banana Split Cake – Easy & Delicious

Name: No Bake Banana Split Cake
Prep time: 30 min
Total time: 7 h
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; ¾ cup white sugar; 8 tablespoons unsalted butter (melted); 16 ounces cream cheese (softened); 1 ½ cups powdered sugar; 4 bananas (sliced); 20 ounces crushed pineapple (drained); 16 ounces frozen whipped topping (thawed); ¼ cup peanuts (coarsely chopped); 15 maraschino cherries (drained)

Description

This No Bake Banana Split Cake combines the beloved flavors of a classic banana split into a creamy, fruity, and indulgent cake. With layers of graham cracker crust, cream cheese filling, fresh bananas, pineapple, and whipped topping, it’s the perfect dessert for hot summer days. No baking required, making it both convenient and refreshing for any occasion.

Ingredients

Scale

2 cups graham cracker crumbs
¾ cup white sugar
8 tablespoons unsalted butter (melted)
16 ounces cream cheese (softened)
1 ½ cups powdered sugar
4 bananas (sliced)
20 ounces crushed pineapple (drained)
16 ounces frozen whipped topping (thawed)
¼ cup peanuts (coarsely chopped)
15 maraschino cherries (drained)

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Instructions

Prepare the crust: Combine graham cracker crumbs, white sugar, and melted butter. Press into a 9×13 inch baking dish. Refrigerate until set, about 30 minutes.
Prepare the cream cheese layer: Beat softened cream cheese and powdered sugar until smooth. Spread evenly over the chilled crust.
Layer the bananas: Place the sliced bananas evenly over the cream cheese layer.
Layer the pineapple: Spread the drained crushed pineapple over the bananas.
Add the topping: Spread the thawed whipped topping over the fruit layers.
Garnish: Sprinkle chopped peanuts and arrange maraschino cherries on top.
Chill: Refrigerate the cake for at least 6 hours to allow it to set and the flavors to meld.
Serve: Slice and enjoy this refreshing dessert!

Notes

Make sure to drain the pineapple well to avoid a soggy cake.
To prevent the bananas from browning, brush them lightly with lemon juice before adding them to the cake.
This cake is best enjoyed within 1-2 days for optimal freshness.
If you’re transporting this cake, keep it chilled in a cooler to maintain its freshness.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 312 kcal
Sugar: 33g
Sodium: 310mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 3g
Trans Fat: 0.2g
Carbohydrates: 56g
Fiber: 2g
Protein: 8g
Cholesterol: 20mg