Banana Split Cake
User Reviews
5
Banana Split Cake
Description
Banana Split Cake begins with a graham cracker crust made by mixing crumbs with melted butter and sugar, pressed firmly and chilled to set. The filling combines softened cream cheese whipped smooth with whipped topping, sugar, and vanilla for a light, creamy layer. Sliced bananas and crushed pineapple layer over the filling, infusing tropical sweetness. Half the whipped topping is spread across the fruit layers, chilled to set the structure slightly.
Before serving, warm fudge sauce is drizzled over the whipped topping, quickly spread, then topped with chopped pecans for crunch, colorful rainbow sprinkles, and bright maraschino cherries that recall an old-fashioned banana split dessert. The cake is refrigerated for a few hours to let flavors meld and layers firm up adequately.
This dessert is ideal for a sweet treat that evokes the classic ice cream sundae flavors but in cake form, suitable for parties or family gatherings. No baking is required beyond the crust chilling, making it accessible for home cooks. The layers offer a balance of creamy, fruity, nutty, and chocolate elements, with temperature contrast from chilled layers and warm fudge sauce.
Ingredients
For the crust
- 1 1/2 cupa graham cracker crumbs
- 8 tablespoons butter melted
- 1/4 cup granulated sugar
- cooking spray
For the fillings
- 12 ounces cream cheese softened
- 8 ounces whipped topping thawed
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 3 banana sliced
- 20 ounce can pineapple well drained, crushed
For the toppings
- 8 ounces whipped topping thawed, divided use
- 1 1/4 cups hot fudge sauce
- 1/3 cup pecans chopped
- 1/4 cup Rainbow sprinkles
- 16 maraschino cherries
Instructions
- Coat a 9"x13" pan with cooking spray.
- For the crust: Mix together the graham cracker crumbs, butter and sugar in a bowl. Press into the bottom of the prepared pan. Chill the crust in the freezer for 10 minutes.
- Place the cream cheese in the bowl of a mixer. Beat until smooth and creamy. Add the whipped topping, sugar and vanilla extract.
- Spread the cream cheese mixture over the crust. Add a layer of bananas, then a layer of crushed pineapple.
- For the toppings Spread half the whipped topping over the pineapple layer. Chill for 30 minutes in the refrigerator.
- Warm the fudge sauce in the microwave for 15-20 seconds or pourable. The sauce should not be hot or it will melt the whipped topping. If your chocolate is too hot, let it sit at room temperature until lukewarm.
- Drizzle the fudge over the whipped topping and quickly gently spread into place.
- Sprinkle pecans over fudge layer. Chill for at least 2 hours, or up to 8 hours.
- Place the remaining whipped topping in a piping bag fitted with a star tip. Pipe rosettes of whipped topping onto the top of the cake. Top with sprinkles and cherries. Cut into slices, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 39mg | 13% |
| Sodium | 222mg | 9% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 65mg | 7% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
