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 c. Graham Cracker Crumbs; 6 Tbsp. Butter (melted); 2 c. Powdered Sugar; 1 stick Oleo (room temperature); 2 Eggs; 1 tsp. Vanilla; 3 Bananas; 1 med. sized can Crushed Pineapple (drained); Cool Whip; Ground Nuts; Maraschino cherries

Servings: persons

2 c. Graham Cracker Crumbs
6 Tbsp. Butter (melted)
2 c. Powdered Sugar
1 stick Oleo (room temperature)
2 Eggs
1 tsp. Vanilla
3 Bananas
1 med. sized can Crushed Pineapple (drained)
Cool Whip
Ground Nuts
Maraschino cherries

1
Mix together graham cracker crumbs and butter.
2
Put in 9 x 13-inch baking dish.
3
Beat powdered sugar and oleo together.
4
Add eggs and beat until light and fluffy.
5
Add Vanilla.
6
Beat again to mix.
7
Spread evenly over crumbs in dish.
8
Slice 3 bananas and place on top of pudding layer.
9
Spread pineapple over bananas.
10
Spread Cool Whip over all evenly and sprinkle ground nuts on top and dot with maraschino cherries over top.
11
No Baking - Refrigerate over night.

965

kcal

Calories

Fat

144

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 c. Graham Cracker Crumbs, 6 Tbsp. Butter (melted), 2 c. Powdered Sugar, 1 stick Oleo (room temperature), 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

How did you like this recipe?

Frequently Asked Questions