Banana Split Cake with Pineapple and Strawberries

Name: Banana Split Cake with Pineapple and Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups graham cracker crumbs; 1/4 cup butter or margarine; 2 cups flour, all-purpose; 1/2 cup sugar; 1 cup butter or margarine, softened; 1/2 teaspoon vanilla extract; 32 each oreo cookies; ⅔ cups butter or margarine, melted; 1/2 cup butter or margarine; 2 1/2 cups sugar powdered; 2 large eggs; 5 each bananas sliced leghtwise; 20 ounces pineapple can drained; 4 cups strawberries whole; 1 cup heavy whipping cream; 1 x nuts chopped

Servings: persons

2 cups graham cracker crumbs
1/4 cup butter or margarine
2 cups flour, all-purpose
1/2 cup sugar
1 cup butter or margarine, softened
1/2 teaspoon vanilla extract
32 each oreo cookies
⅔ cups butter or margarine, melted
1/2 cup butter or margarine
2 1/2 cups sugar powdered
2 large eggs
5 each bananas sliced leghtwise
20 ounces pineapple can drained
4 cups strawberries whole
1 cup heavy whipping cream
1 x nuts chopped

1
MAKE CRUST:
2
Mix ingredients for first crust and press in bottom of a 9 x 13 pan.
3
Bake 10 minutes at 350F (180C).
4
and cool.
5
Blend all ingredients for second crust thoroughly; pat dough on bottom of a pan.
6
Bake at 400F (200C).
7
for about 10 minutes or until golden brown.
8
Cool.
9
Crush cookies and mix them with the margarine.
10
Press mixture in bottom of pan.
11
MAKE FILLING:
12
Whip margarine/sugar/egg mixture with electric mixer and spread over cooled crust.
13
Place bananas, cut side down, on top of above layer.
14
Spread on the pineapple chunks, then the strawberries.
15
Whip the cream, cover the whole dish with whipped cream, and sprinkle with nuts.
16
Refrigerate 4 hours before serving.

2487

kcal

Calories

150

Fat

261

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 cups graham cracker crumbs, 1/4 cup butter or margarine, 2 cups flour, all-purpose, 1/2 cup sugar, and more.

Yes, Banana Split Cake with Pineapple and Strawberries 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.

That's it — enjoy your meal!

Banana Split Cake with Pineapple and Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions