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. powdered sugar; 2 sticks oleo, softened (margarine will do); 2 whole eggs; 2 c. crushed graham cracker crumbs; 1 stick melted butter or margarine; 4 to 6 bananas, sliced longways; 1 can pineapple, crushed; Cool Whip; 1 c. chopped pecans; cherries

Servings: persons

2 c. powdered sugar
2 sticks oleo, softened (margarine will do)
2 whole eggs
2 c. crushed graham cracker crumbs
1 stick melted butter or margarine
4 to 6 bananas, sliced longways
1 can pineapple, crushed
Cool Whip
1 c. chopped pecans
cherries

1
Mix crushed graham cracker crumbs and 1 stick melted butter or margarine.
2
Place in the bottom of a 9 x 13-inch pan.
3
Then mix powdered sugar, 2 sticks oleo and whole eggs.
4
Spread mixture on top of graham cracker crust.
5
Add bananas on top of this.
6
Place pineapple on top of bananas.
7
Top evenly with Cool Whip.
8
Add chopped pecans to top of Cool Whip.
9
Top with cherries.
10
Chill in refrigerator overnight.

1488

kcal

Calories

Fat

168

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 10 ingredients. The key ingredients include: 2 c. powdered sugar, 2 sticks oleo, softened (margarine will do), 2 whole eggs, 2 c. crushed graham cracker crumbs, 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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