Banana Split Cake Recipe

Name: Banana Split Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 stick soft oleo; 3 Tbsp. sugar; 2 c. graham cracker crumbs; 2 sticks soft oleo; 2 c. powdered sugar; 2 eggs; 1 large can crushed pineapple; 3 to 4 bananas; 1 large container Cool Whip; 1 c. chopped nuts; 1 c. chopped cherries, well drained

Servings: persons

1 stick soft oleo
3 Tbsp. sugar
2 c. graham cracker crumbs
2 sticks soft oleo
2 c. powdered sugar
2 eggs
1 large can crushed pineapple
3 to 4 bananas
1 large container Cool Whip
1 c. chopped nuts
1 c. chopped cherries, well drained

1
Mix together first 3 ingredients.
2
Pat into 13 x 9 x 2-inch pan, then cook for 5 minutes in oven until crust is set.
3
Cool. Cream together 2 sticks oleo and 2 cups powdered sugar.
4
Add eggs to oleo and sugar mixture and beat until very light, no less than 15 minutes.
5
Spread over graham cracker crust.
6
Drain well pineapple and spread over mixture.
7
Slice 3 to 4 bananas on top of pineapple.
8
Top with large container of Cool Whip.
9
Sprinkle nuts and cherries on top.
10
Refrigerate.

No nutrition data on file — estimate from the ingredient list.

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 stick soft oleo, 3 Tbsp. sugar, 2 c. graham cracker crumbs, 2 sticks soft oleo, 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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