Easy made Banana Split Cake
Banana Split Cake is a favorite treat! With all the ingredients you love in a banana split, this cake will be one you make again and again.
An Irresistible Dessert Delight
Looking for a dessert that instantly screams fun? How about delicious? Would simple and no-bake make it any better? I have just the recipe for you – banana split cake!
I just can’t wait to share the recipe for this amazing cake with you!
My sister-in-law first shared this recipe with me over 16 years ago at one of my bridal showers where all the guests brought their favorite recipe along with an item for the kitchen. Hands down that was my very favorite shower and I continue to use many of the dishes and recipes shared with me! However, I couldn’t have been more excited when I opened the present from my sister-in-law-to-be and saw that she’d shared the recipe for banana split cake. I’d tasted this cake before at a summer supper at my then future husband’s parent’s house. She brought the dessert and after one bite we all declared it to be a definite favorite. Cool, refreshing, and full of bright summery flavors, no one will ever guess this banana split cake is such an easy icebox cake!
Why You’ll Love This Recipe
This banana split cake is not only a feast for your taste buds but also incredibly easy to make. It’s a no-bake dessert, making it perfect for those hot summer days when you crave something sweet without turning on the oven. Plus, it’s packed with fresh fruits, creamy textures, and a delightful crunch, offering a little bit of everything you love about a traditional banana split.
Kitchen Equipment You’ll Need
- 9″x13″ baking pan
- Electric mixer
- Mixing bowls
- Spatula
Ingredients
- 2 cups graham crackers
- 1 stick butter
- 4 bananas
- 1 can crushed pineapple, drained
- 2 eggs or 2/3 cup egg substitute
- 2 cups confectioner’s sugar
- 2 cups sliced strawberries
- 1 large frozen whipped topping
- 1 small jar maraschino cherries
- 2 cups chopped walnuts or pecans
Step-by-Step Instructions
- Melt 1 stick of butter and mix it with 2 cups of graham cracker crumbs. Pat the mixture into the bottom of a 9″x13″ baking pan.
- Using an electric mixer, combine the eggs or egg substitute with the confectioner’s sugar. Beat well, then pour the mixture over the graham cracker crust.
- Drain the crushed pineapple and layer it over the sugar/egg layer.
- Next, layer the sliced bananas and strawberries on top.
- Cover the layers with the whipped topping.
- Drain the maraschino cherries and place them on top, either randomly or on what would be each serving.
- Sprinkle walnuts or pecans on top.
- Chill the cake for about 2 hours before serving.
Tips for Success
- Ensure the pineapple is well-drained to avoid a soggy cake.
- For clean slices, chill the cake thoroughly before cutting.
- Feel free to adjust the fruit quantities to suit your taste.
Additional Tips or Variations
Consider adding a drizzle of chocolate or caramel sauce on top for an extra indulgent touch. You could also substitute different nuts if you have a preference or allergy considerations.
Nutritional Highlights (Per Serving)
Please note that nutritional information can vary based on ingredients and portion sizes. It’s always a good idea to calculate based on your specific ingredients.
Frequently Asked Questions (FAQ)
- Can I make this dessert ahead of time? Yes, this cake is perfect for making the day before. Just cover and refrigerate until serving.
- Can I use fresh whipped cream instead of whipped topping? Absolutely, fresh whipped cream works well and adds a homemade touch.
- How long can I store the leftovers? Store any leftovers in the refrigerator for up to 3 days.
Conclusion
This Easy Banana Split Cake is a delightful treat that’s sure to become a staple in your dessert repertoire. It’s rich with flavors and textures that everyone will love. I invite you to give this recipe a try and share your thoughts. Did you add any personal twists? Let me know in the comments below!
