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Southern-Style Banana Split Cake

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Brenda is a homegrown Southern woman, mom to three beautiful kids, and wife to the man of her dreams. She loves cooking for her family.

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About This Banana Split Cake

This banana split cake is one my Mom used to make for us when we were kids. It’s one of those yummy desserts that are always a big hit. It is straightforward to make and takes almost no time. Who doesn’t love a giant banana split filled with sliced bananas, pineapple, strawberries, hot fudge, pecans, whipped cream, and maraschino cherries? It is my favorite summer treat, and I'm willing to bet it will also be yours.

This banana split cake is a fantastic way to enjoy all the things we love about banana splits, is excellent for office parties, potlucks, or special family gatherings, and is insanely delicious.

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Prep timeCook timeReady inYields

15 min

2 hours

2 hours 15 min

Serves 12

  • 3 cups graham crackers crumb
  • 1/2 cup sugar
  • 1 stick butter, melted
  • 2 (8 ounce) packages cream cheese
  • 2 cups confectioners' sugar
  • 4–5 bananas, sliced
  • 1 (16 ounce) container whipped topping
  • 1 [20] oz can crushed pineapple, drained
  • 1 18 oz tube Frozen strawberries
  • 1 cup chopped pecans, divided
  • 1 jar hot fudge sauce, slightly warmed
  • 1 (16 ounce) jar maraschino cherries, drained
  • 1 jar caramel sauce
  1. Crush half of the pecans into small pieces.
  2. Mix gram cracker crumbs, crushed pecans, white sugar, and melted butter and press into a 9x13 inch cake pan; Bake crust for 5 to 8 minutes at 350 and let cool completely.
  3. Whip cream cheese, powdered sugar, pineapple, and 1 cup whipped cream. Whip until fluffy and evenly combined. Spread evenly over the crust.
  4. Add a layer of banana, and drizzle with hot fudge.
  5. Mix strawberries and 1 cup whipped cream spread over the banana.
  6. Add a layer of banana and drizzle with hot fudge.
  7. Top with the rest of the whipped cream, a layer of cherries, and the rest of the pecans, and drizzle with hot fudge and caramel sauce. You can also add sprinkles if you like.
  8. Refrigerate for 1 hour, and enjoy.

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© 2017 Brenda

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