Banana Split Cake Recipe

Name: Banana Split Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups graham cracker crumbs; ½ cup melted margarine; 2 eggs; ½ cup sugar; ½ cup pineapple juice, reserved from crushed pineapple; 2 tablespoons flour; 1 cup soft margarine; 2 cups confectioners' sugar; 3 (20 ounce) cans crushed pineapple, drained; 1 (16 ounce) container Cool Whip Topping; pecans; cherries; 3 large bananas

Servings: persons

2 cups graham cracker crumbs
½ cup melted margarine
2 eggs
½ cup sugar
½ cup pineapple juice, reserved from crushed pineapple
2 tablespoons flour
1 cup soft margarine
2 cups confectioners' sugar
3 (20 ounce) cans crushed pineapple, drained
1 (16 ounce) container Cool Whip Topping
pecans
cherries
3 large bananas

1
Mix graham cracker crumbs and melted margarine.
2
Press into bottom of 13x9x2 inch pan.
3
Beat eggs and add sugar, flour and pineapple juice.
4
Cook until thick.
5
Let cool and then add 2 sticks margarine and confectioners sugar.
6
Spread filling in crust, then add 3 large cans crushed pineapple and 3 large bananas.
7
Spread one large container of Cool Whip.
8
Top with pecans and cherries.
9
Refrigerate overnight.
10
You can use Fruit-Fresh on bananas to keep them from turning brown.

897

kcal

Calories

Fat

165

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 13 ingredients. The key ingredients include: 2 cups graham cracker crumbs, ½ cup melted margarine, 2 eggs, ½ cup sugar, 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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