Amazing 1-step banana split cake joy

When the sun is blazing and you need a showstopping dessert that doesn’t require you to turn on the oven even for a second, I have the ultimate secret weapon for you: the banana split cake. Honestly, finding pure joy in simple, layered food like this is what Pure Cooking Joy is all about! This recipe takes everything you love about that classic ice cream parlor sundae and turns it into a chilled, creamy dream. It’s so easy to assemble, making it the perfect No Bake Banana Split Cake for any last-minute gathering. Trust me, this gorgeous, fruity dessert tastes exactly like the nostalgic treat you remember, but with way less clean-up!

Why This No Bake Banana Split Cake is Potluck Perfect Dessert

When you’re asked to bring a dessert to a huge gathering, the last thing you want is something fussy or something that needs last-minute baking attention. That’s why this No Bake Banana Split Cake is my go-to savior! Since we aren’t turning on the oven, it’s fantastic for summer parties when the kitchen is already too hot. Plus, it’s a genuine make ahead party dessert; in fact, it tastes better when it has a whole night to chill and set up properly. It’s the ultimate Easy Layered Dessert because you just build the layers in the pan and forget about it until serving time. Be sure to check out my recipe for an easy party dip recipe too, because guests always hover around the cold snacks!

Capturing the Classic Banana Split Flavor

What I love most is how accurately this layers the experience of that classic ice cream sundae. We start with that buttery graham cracker crust—the base of any great treat. Then we have that rich, thick, tangy cream cheese layer—that’s the creamy element! We bring in the fruit—the bananas, pineapple, and oranges—which give it that bright, fresh pop. It delivers that fully loaded Classic Banana Split Flavor without the risk of drips or melting ice cream everywhere. It’s pure nostalgia in a chilled slice!

SAVE

Ingredients You Need for the No Bake Banana Split Cake

Okay, let’s talk about what you need to grab from the store! For this banana split cake, the ingredient list is wonderfully straightforward, which is part of why I love it so much. Remember, the secret to getting that beautiful, firm texture is making sure the fruit is drained super well—excess juice is the enemy here!

• We start with the foundation: one and a half cups of graham cracker crumbs mixed with a half cup of melted, unsalted butter.
• For the creamy filling, make sure you have one whole package of cream cheese, softened up nicely, and one cup of powdered sugar.
• You’ll need one large container of frozen whipped topping, thawed, and we divide that later on.
• Then for the fruit magic: two large ripe bananas, sliced, one 20-ounce can of crushed pineapple (make sure you drain that like crazy!), and one 11-ounce can of mandarin oranges, also well drained.
• I sometimes throw in a half cup of chopped pecans if I’m feeling fancy, but that’s optional!
• Finally, we need a quarter cup of chocolate syrup or fudge sauce for the drizzle, plus those bright red maraschino cherries for the grand finale.

Assembling Your Easy Layered Dessert: Step-by-Step Instructions

This is where the fun starts! Assembling this No Bake banana split cake is like playing with delicious building blocks. You just have to follow the order, and remember, we’re aiming for distinct layers here, not one big muddy mess. Get your 9×13 dish ready, because we’re building this beauty from the ground up. We want that four-hour chill time, minimum, so plan accordingly—this isn’t a last-minute dessert!

Preparing the Graham Cracker Crust Dessert Base

First up, the crust. Combine your graham cracker crumbs and that melted butter until it looks like wet sand. Press it firmly, and I mean firmly, into the bottom of your dish. Use the flat bottom of a measuring cup to really pack it down tight. Once it’s solid, tuck that whole dish into the freezer while you whip up the creamy parts. That quick chill sets the base for our amazing banana split cake.

Creating the Creamy Banana Dessert Filling

In your big bowl, take your softened cream cheese and beat it with the powdered sugar until it’s totally lump-free—we want smooth sailing for this layer. Now, gently fold in about half of your thawed whipped topping. Just fold until everything barely comes together. If you mix it too hard, you’ll knock all the air out, and we need that fluffiness for the ultimate texture in this banana split cake.

Layering the Fruit and Chilling the Banana Split Cake

Time to layer! Spread half of that lovely cream mixture over your chilled crust. Next, carefully place your sliced bananas on top. Now sprinkle on all that well-drained pineapple and oranges. Then, spread the remaining cream cheese mixture right over the fruit, and finish it off by spreading the rest of the whipped topping across the top like a fluffy blanket. Cover it gently and make sure it goes into the fridge for at least four hours. That chilling time is what helps this banana split cake set up perfectly so slicing is a dream!

SAVE

Tips for Success with Your No Oven Dessert Recipe

Since this is a no-bake recipe, we aren’t relying on the heat of the oven to set everything up. That means our technique in a chilled environment has to be on point! First, I need to stress this again: you absolutely must drain your crushed pineapple and mandarin oranges until you think you can’t possibly drain them anymore, and then drain them one more time. Seriously, excess liquid is the only thing that turns this beautiful banana split cake into a watery mess.

Here’s a trick I learned the hard way: use bananas that are ripe, but not overly soft, almost on the slightly under-ripe side. If they are too mushy, they just dissolve into the cream layer, and we want those lovely little slices visible when you cut into the dessert! For ideas on making your cream cheese layer extra stable for those hot days, I have a great guide on making stable cream cheese frosting that really helps here.

Also, don’t forget about substitutions! If you aren’t big on mandarin oranges, you can easily swap those out for sliced strawberries for a more traditional look. Just prep them the same way—drain off any excess juice.

Make Ahead Party Dessert: Storage and Serving the Banana Split Cake

This is the real game-changer for easy entertaining. Because this banana split cake is entirely chilled, it shines as a fantastic make ahead party dessert. You should aim to have the cake fully assembled, covered loosely, and chilling in the refrigerator for at least four hours, but honestly, overnight is when it reaches peak perfection. The chilling time really firms up those layers so they don’t slide around when you slice into it.

Here’s the one thing you absolutely must wait to do until just before you serve it: the topping! Wait until you pull the **banana split cake** out of the fridge to drizzle that chocolate syrup or fudge sauce across the top. We also want those bright maraschino cherries placed right on top last thing. This keeps the chocolate glossy and the cherries looking vibrant instead of sinking into the whipped cream layer all night. When it’s time to serve this chilled banana treat, just slice and watch everyone grab a plate!

SAVE

Variations for a Fruity Creamy Dessert

While the combination of pineapple and oranges gives this layered dessert a wonderful bright tang, I love getting creative when I make it for different occasions. If you want that classic strawberry note, absolutely swap out the oranges for some fresh, sliced strawberries. Just make sure you keep them nice and dry!

Another change I adore, especially for a twist on the traditional chocolate top, is to use caramel sauce instead of fudge. It pairs beautifully with the bananas and makes it feel a little more upscale. If you’re looking for excellent ways to incorporate more fruit into your life, you have to check out my recipe for no-cook strawberry freezer jam. It’s so good!

Frequently Asked Questions About Banana Split Cake

I always get a flood of questions whenever I post this recipe online! Don’t worry if you have a few tweaks in mind; this Easy Layered Dessert is very forgiving. Here are the things I hear most often about nailing this Chilled Banana Treat every time.

Can I use fresh strawberries instead of mandarin oranges in this banana split cake?

Oh absolutely, yes! That just pushes you right into that classic Banana Pineapple Strawberry Dessert profile we all love. I usually slice about a cup of fresh strawberries and pat them dry with a paper towel first. That keeps the layers firm.

Is this No Bake Banana Split Cake similar to a no bake cheesecake?

That’s a great observation! Because we use a significant layer of sweetened cream cheese, the texture definitely leans toward a No Bake Cheesecake Style once it’s fully set. It’s dense yet incredibly creamy, just like a perfect chilled cheesecake base.

What is the best way to prevent the bananas from turning brown in the banana split cake?

This is crucial! Bananas brown fast, especially layered in a dessert. Right after you slice your bananas, toss them gently in a bowl with about a tablespoon of lemon juice. Just a quick coating is all you need to keep them looking bright yellow inside the layers of your banana split cake.

SAVE

Estimated Nutritional Data for Your Chilled Banana Treat

I always like to give a heads-up on the nutrition, just so you know what you’re diving into! Remember, since this is such a rich, creamy banana dessert packed with butter, sugar, cream cheese, and fruit, these numbers reflect a generous slice. Just keep in mind that these values are estimates based on the ingredients listed in the recipe, calculated for a standard serving size of one slice.

• Serving Size: 1 slice
• Calories: 320
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 38g
• Sugar: 28g
• Protein: 4g

We skip the oven in this recipe, but that doesn’t mean it’s light fare! That graham cracker crust and the rich cream filling certainly pack a punch, but that’s what makes this chilled banana treat so satisfying for a holiday or a big summer cookout. Enjoy it responsibly!

Share Your Perfect Banana Split Cake Experience

Now that you’ve made this amazing No Bake Banana Split Cake, I genuinely want to hear how it went! Cooking is so much better when we share the results, right? Don’t keep that beautiful layered dessert all to yourself!

Did you rate it five stars? Did the kids devour the whipped cream layer first? You can drop a rating right down below the recipe card. I read every single comment, and your feedback really helps other home cooks feel confident trying out this easy layered dessert.

And please, if you make this creamy banana delight, snap a picture! Tag me when you post it—I absolutely love seeing my recipes brought to life in your kitchens. You can find me over on Facebook, where we chat all week long about cooking joy and share quick tips for entertaining. When you’re ready for more simple, flavorful creations, feel free to browse the archives on the Pure Cooking Joy blog. Happy sharing!

No-Bake Banana Split Cake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will create a creamy, layered dessert that captures the classic banana split flavors without ever turning on your oven. This recipe is simple to assemble and perfect for summer parties or potlucks.

• Author: purejoyalex
• Prep Time: 25 min
• Cook Time: 0 min
• Total Time: 4 hr 25 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar
• 1 (12 ounce) container frozen whipped topping, thawed, divided
• 2 large ripe bananas, sliced
• 1 (20 ounce) can crushed pineapple, drained well
• 1 (11 ounce) can mandarin oranges, drained well
• 1/2 cup chopped pecans or walnuts (optional)
• 1/4 cup chocolate syrup or fudge sauce
• Maraschino cherries for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the crust: Mix the graham cracker crumbs and melted butter in a bowl until combined. Press this mixture firmly into the bottom of a 9×13 inch baking dish. Place the crust in the freezer while you prepare the filling.
2. Make the cream cheese layer: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Gently fold in half of the thawed whipped topping until just combined.
3. Assemble the first layer: Spread half of the cream cheese mixture evenly over the chilled graham cracker crust. Arrange the sliced bananas over this layer.
4. Add fruit layers: Sprinkle the drained crushed pineapple and drained mandarin oranges evenly over the bananas. If using nuts, sprinkle them over the fruit layer now.
5. Add the final creamy layer: Gently spread the remaining cream cheese mixture over the fruit. Top this with the remaining half of the whipped topping, spreading it to cover the entire surface.
6. Chill: Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set completely. This chilling time is necessary for the best texture.
7. Garnish and serve: Before serving, drizzle the chocolate syrup or fudge sauce over the top. Place maraschino cherries on top for the classic look. Slice and serve this easy layered dessert cold.

Notes

• Drain the crushed pineapple and mandarin oranges very thoroughly. Excess liquid will make the layers runny.
• For a richer flavor, you can fold 1/4 cup of melted semi-sweet chocolate chips into the remaining half of the whipped topping instead of using chocolate syrup on top.
• You can substitute strawberries for the mandarin oranges if you prefer the classic three-fruit combination.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg