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Southern-Style Banana Split Cake

This banana split cake is so delicious! This recipe belonged to my grandma and requires no cooking.
Print Recipe
Prep Time 30 minutes
Total Time 2 hours
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 8798.4 kcal

Equipment

  • 1 9x13 inch Baking Dish Essential for assembling and chilling the cake layers.
  • 1 Large Mixing Bowl For preparing the crust and cream cheese filling.
  • 1 Electric Hand Mixer For achieving a smooth, lump-free cream cheese filling.
  • 1 Rubber Spatula or Offset Spatula For spreading layers smoothly and evenly.
  • 1 Sharp Chef's Knife For slicing bananas and potentially chopping nuts.

Ingredients
  

Main

  • 2 cups graham cracker crumbs
  • ¾ cup white sugar
  • ¼ pound butter melted
  • 2 8 ounce packages cream cheese
  • 1 ½ cups confectioners' sugar
  • 4 bananas sliced
  • 1 15 ounce can crushed pineapple, drained
  • 1 16 ounce container frozen whipped topping, thawed
  • 1 16 ounce jar maraschino cherries, drained
  • 12 ounces crushed peanuts

Instructions
 

  • Combine graham cracker crumbs, white sugar, and melted butter in a large bowl; mix well. Press into a 9x13-inch cake pan; refrigerate until chilled, about 30 minutes.
  • Beat together cream cheese and confectioners' sugar in the large bowl until smooth; spread over chilled graham cracker crust.
  • Layer sliced bananas and crushed pineapple over cream cheese mixture; cover with whipped topping.
  • Top with cherries and chopped nuts. Refrigerate for at least 1 hour and serve chilled.

Notes

For the crust, ensure your melted butter is fully incorporated into the graham cracker crumbs, pressing firmly and evenly into the pan to create a solid base. Room temperature cream cheese is essential for a smooth, lump-free filling; beat just until combined and creamy. Thoroughly drain both the crushed pineapple and maraschino cherries to prevent a watery cake and color bleed. Slice bananas just before layering to minimize browning. For optimal setting and flavor development, refrigerate for at least 4 hours, or ideally overnight, before serving. Consider toasting the crushed peanuts lightly for an enhanced nutty aroma and crunch.