Banana Split Cake Recipe

Name: Banana Split Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can crushed pineapple; 6 bananas, sliced; 2 jars (7 oz. each) marshmallow creme; 1 can cherry pie filling; 1 pkg. pecans, crushed; 1 box graham crackers crumbs; 3 tsp. sugar; 4 cups Cool Whip; 3 tsp. butter; 1 jar chocolate syrup; Cherries

Servings: persons

1 can crushed pineapple
6 bananas, sliced
2 jars (7 oz. each) marshmallow creme
1 can cherry pie filling
1 pkg. pecans, crushed
1 box graham crackers crumbs
3 tsp. sugar
4 cups Cool Whip
3 tsp. butter
1 jar chocolate syrup
Cherries

1
Melt butter in microwave dish.
2
Pour graham cracker crumbs, sugar, and butter in bowl.
3
Mix well.
4
Press into a 9x12-inch pan.
5
Spoon 1-1/3 cups Cool Whip over graham cracker crust, start layering bananas, pie filling, nuts, syrup, and pineapple.
6
Make at least 2 layers.
7
Spoon remaining 1-1/3 cups Cool Whip over layers.
8
Make two more layers using same ingredients.
9
Top with remaining Cool Whip.
10
Top with marshmallow cherries and nuts.
11
Refrigerate at least 2 hours.
12
Serve cold.
13
Refrigates up to 3 days.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can crushed pineapple, 6 bananas, sliced, 2 jars (7 oz. each) marshmallow creme, 1 can cherry pie filling, and more.

Yes, Banana Split Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Split Cake

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