Southern-Style Banana Split Cake
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 very easy to make and takes almost no time. Who doesn’t love a huge 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 be yours as well.
This banana split cake is a fantastic way to enjoy all of the things we love about banana splits, is great for office parties, potluck, or special family gatherings, and is insanely delicious.
- 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  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
- Crush half of the pecans into small pieces.
- 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.
- Whip cream cheese, powdered sugar, pineapple, and 1 cup whipped cream. Whip for until fluffy and evenly combined. Spread evenly over the crust.
- Add a layer of banana, and drizzle with hot fudge.
- Mix strawberries and 1 cup whipped cream spread over banana.
- Add a layer of banana and drizzle with hot fudge.
- Top with rest of whipped cream, a layer of cherries, the rest of the pecans, and drizzle with hot fudge and caramel sauce. You can also add sprinkles if you like.
- Refrigerate for 1 hour, and enjoy.
A No-Bake Version
If you like this recipe or have any comments or question please leave them below. I look forward to reading all of your comments.
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© 2017 Brenda