Banana Split Cake
A nostalgic dessert that combines the classic flavors of a banana split in a delightful cake form, perfect for gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 150 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup whipped topping
- 4 bananas, sliced
- 1 cup sliced strawberries
- 1 cup pineapple chunks, drained
- 1 cup chocolate syrup
Instructions
- Preheat the oven to 350°F (175°C) to get it ready for your crust.
- Mix graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of a 9×13 inch dish to form a solid base for your cake.
- Beat together cream cheese and powdered sugar until smooth. Gently fold in the whipped topping until you achieve a creamy filling. Spread this layer evenly over the crust.
- Layer the sliced bananas, strawberries, and pineapple chunks on top of the cream filling, arranging them beautifully.
- Drizzle chocolate syrup generously over the fresh fruit layer. Refrigerate for at least 2 hours before serving.
Notes
Ensure cream cheese is at room temperature for easier blending. Use ripe bananas for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/banana-split-cake/