No-Bake Banana Split Cake

This no-bake banana split cake is a dreamy, layered dessert that captures all the classic flavors of a banana split—without needing the oven. With a graham cracker crust, creamy filling, fresh bananas, crushed pineapple, strawberries, and whipped topping, it’s chilled, sweet, and irresistibly fun.

Why You’ll Love This Recipe

I love this cake because it’s cool, fruity, and totally fuss-free. It’s perfect for warm days or anytime I want to make a crowd-pleasing dessert without turning on the oven. The layers are rich and satisfying, yet light and refreshing. It also looks impressive in a dish but takes just minutes to assemble.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs

• Melted butter

• Cream cheese, softened

• Powdered sugar

• Crushed pineapple, drained

• Fresh bananas, sliced

• Fresh strawberries, sliced (or use sweetened frozen if out of season)

• Whipped topping (like Cool Whip)

• Chopped nuts (like walnuts or pecans)

• Maraschino cherries (for topping)

• Chocolate syrup (optional drizzle)

Directions

1. I mix graham cracker crumbs with melted butter and press the mixture into the bottom of a 9×13-inch dish to form the crust. I chill it while I prep the next layer.

2. In a bowl, I beat the softened cream cheese with powdered sugar until smooth and creamy.

3. I gently spread the cream cheese mixture over the chilled crust.

4. I layer the sliced bananas over the cream cheese, then add an even layer of crushed pineapple.

5. I follow with a layer of sliced strawberries.

6. I spread the whipped topping over the fruit, smoothing it out to cover completely.

7. I sprinkle chopped nuts over the top and decorate with maraschino cherries.

8. I chill the cake in the fridge for at least 4 hours (or overnight) so it sets and the flavors blend.

9. Before serving, I drizzle chocolate syrup on top for a classic banana split finish.

Servings and timing

This recipe makes about 12–15 servings. It takes around 20 minutes to prep, and at least 4 hours to chill. I usually make it the night before so it’s fully set and ready to go.

Variations

I’ve made this with a chocolate cookie crust instead of graham crackers for a twist. Sometimes I swap the strawberries for blueberries or raspberries. For an extra-decadent layer, I spread a thin layer of fudge sauce between the cream cheese and fruit. I’ve also used flavored cream cheese (like strawberry) for even more fun.

storage/reheating

I store leftovers covered in the fridge for up to 3 days. The crust softens a bit over time, but the flavors get even better. Since it’s a chilled dessert, I never reheat it. I serve it straight from the fridge for the best texture.

FAQs

Can I make this cake ahead of time?

Yes, I actually prefer making it a day in advance. It gives the dessert time to firm up and the flavors to come together beautifully.

Can I use fresh whipped cream instead of whipped topping?

Yes, I’ve used homemade whipped cream—just make sure it’s stabilized if making ahead, so it holds its shape.

How do I keep the bananas from browning?

I slice the bananas right before layering and sometimes brush them lightly with lemon juice to slow browning.

Can I freeze banana split cake?

I don’t recommend freezing it, as the texture of the fruit and whipped topping changes when thawed.

What dish should I use?

I use a standard 9×13-inch baking dish. A glass dish is great if I want to show off the beautiful layers.

Conclusion

This no-bake banana split cake is everything I love in a dessert—easy, nostalgic, fruity, and creamy. It’s always a hit at gatherings and potlucks, and I love that it comes together so quickly without heating up the kitchen. If I want to impress with minimal effort, this chilled treat is my go-to.