Strawberry Banana Split Cake is made of a no-bake graham cracker crust layer topped with sweet crushed pineapple, fresh strawberries and bananas with a creamy topping, chocolate syrup and chopped nuts.
A banana split can only be made better when put in a cake pan that is so easy to serve at a summer potluck, picnic or cookout!
Banana Split Cake with Strawberries
A cool refreshing banana split makes a warm day so much more enjoyable! Give your friends and family that same feeling in cake form when you treat them to this delightful layered cake!
A couple of years ago we made a Banana Split Cake but adding fresh strawberries and strawberry glaze gives this cake to a whole new flavor sensation! We love sharing these cakes with neighbors and at big family meals.
An easy cake like this one, Blueberry Crunch, Angel Food Cake Trifle or Lemon Bars are the perfect way to welcome in spring. Right now most of us are shut in the house trying to contain the spread of the Coronavirus so we need any fresh taste to lift our spirits that we can get a bite of.
We’re grateful to have a grill and while it may not be warm enough to take small kids out for long periods of time we can easily get out to grill some amazing Farmhouse Pork Chops and Sweet and Sour Chicken Kabobs.
This beautiful banana split dessert topped off with chopped nuts and a drizzle of chocolate syrup makes a wonderful dinner to eat at home and not feel like you’re missing a thing by not eating out.
My husband likes the ease of Cool Whip, but in this recipe and our Strawberry Lemonade Pie I far prefer whipping cream. I just love the rich flavor!
When you’ve got fresh fruit and the time to cut them up I love the variety of fresh fruit combined with a sweet graham cracker crust and light cream topping in this cake.
Tips For Making Banana Split Dessert
- Allow time to chill in between steps
- Slice the fruit while the crust and first sweet layer are cooling
- Use a 9×13 pan or slightly larger pan that has tall sides because this is a tall dessert
- The crust and cream layer can easily be mixed up a day ahead of time and left to chill in the refrigerator.
- Once fruit and topping are added the cake is best enjoyed within 24 hours, but can last a day or two longer.
- Be sure to drain the pineapple well so the dish doesn’t get too soggy.
- Know that the glaze makes the layers slippery, so it may be difficult to keep pieces in tact if they are shaken or carried very far.
How To Make Banana Split Dessert
Melt butter in a microwavable bowl that is large enough to hold all of the crust ingredients. Once butter is melted add sugar and graham cracker crumbs and stir well. Use your fingers to press the crust in an even layer in the bottom of a 9 x 13 inch baking dish. Chill.
Cream some more butter, don’t use margarine because we’re going for a banana split flavor which is typically made with ice cream. The bottom line is one dairy product must be substituted with another dairy product to achieve optimum flavor.
Add confections sugar, milk and vanilla to the creamed butter and spread over the crust. Chill a while longer.
While the crust chills slice the strawberries and bananas and drain the crushed pineapple very well. We prefer thinly sliced fruit to maximize the flavor in every single bite. Also be sure to drain the pineapple very well in a strainer, I typically can’t drain it well enough in the can alone.
Layer with bananas, pineapple and strawberries in that order. The pineapple on top of the bananas will help prevent them from browning.
Then pour that strawberry glaze over the strawberries and spread it out evenly across the top.
Spread whipped topping over the cake, drizzle with some chocolate syrup or hot fudge if you desire. Chopped nuts are optional and add a nice crunch. Garnishing with cherries is optional and can add a fun touch.
Other Easy & Delicious Banana Desserts
- Banana Lollipops
- Loaded Banana Bars
- Chocolate Chip Banana Bars
- Banana Jumbos
- Frosted Banana Bars
- Banana Nut Muffins
Strawberry Banana Split Cake
- 2 cups graham cracker crumbs
- 1/2 cup butter melted
- 1/4 cup sugar
- 1/2 cup butter softened
- 2 cup confectioners sugar
- 1 tablespoon milk
- 1 teaspoon vanilla
- 3 large bananas cut into 1/4" thick slices
- 20 ounces crushed pineapple drained
- 1 quart strawberries sliced
- 13.5 ounce strawberry glaze
- 12 ounces whipped topping
- 1 1/2 cups walnuts chopped
- Combine the crumbs, butter, and sugar; press into an ungreased 13x9x2" dish. Chill for 1 hour.
- In a mixing bowl cream butter, confectioners sugar, milk and vanilla. Spread over crust; chill for 30 minutes.
- Layer with bananas, pineapple and strawberries. Spread strawberry glaze on top.
- Finish by spreading whipped topping over cake, sprinkle nuts on top and drizzle with chocolate syrup. Chill until serving.
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