I love how this cake layers the classic flavors of a banana split into an easy, refrigerator dessert. It features a buttery graham cracker crust, a fluffy cream cheese filling in place of ice cream, juicy pineapple and bananas, and finishes with whipped topping, cherries, and nuts. It tastes indulgent yet only takes minutes of hands‑on prep.

No‑Bake Banana Date Split Cake

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs (about 2 cups)
Unsalted butter (total about 1 cup / 2 sticks), divided
Cream cheese (8 oz), softened
Confectioners’ sugar (about 2 cups)
Pinch of salt
Bananas (4, sliced)
Crushed pineapple (20 oz can, well drained)
Whipped topping (8 oz Cool Whip or homemade whipped cream)
Chopped pecans (⅓ cup)
Maraschino cherries (10 oz jar), drained and patted dry

directions

I melt half the butter (½ cup) and stir in the graham cracker crumbs. I press that into a 9×13″ pan and pop it in the freezer for about an hour to firm up
While that chills, I beat the remaining butter with softened cream cheese, confectioners’ sugar, and a pinch of salt until light and fluffy. Then I spread this cream cheese frosting layer over the chilled crust
I slice the bananas and, if desired, briefly soak them in reserved pineapple juice to prevent browning. I layer the bananas evenly over the cream cheese, then top with the drained crushed pineapple
I spread the whipped topping evenly over the fruit, making sure to reach the edges so the bananas stay sealed and fresh
Finally, I sprinkle on the chopped pecans and arrange the maraschino cherries across the top—one cherry per slice if preferred
I refrigerate it for at least 2–3 hours, ideally overnight, to allow the layers to set before slicing and serving

Servings and timing

This recipe yields about 10–12 generous servings from a 9×13″ pan. Active prep is around 25 minutes, plus at least 2–3 hours of chilling, or preferably overnight for best texture and ease of cutting

Variations

I occasionally sprinkle mini chocolate chips on top or within the whipped topping for extra sweetness and a chocolate touch—even though the original author avoided chocolate to keep the banana‑pineapple flavors front and center
I swap pecans with peanuts or walnuts, or use candied versions for texture and extra flavor.
If I prefer real whipped cream, I’ll make stabilized whipped cream instead of Cool Whip, especially if serving later
For gluten-free, I use gluten‑free graham crackers in the crust.

storage/reheating

I cover and refrigerate leftover cake for up to 3–4 days. Since it’s served cold, there’s no reheating—just slice and serve directly from the fridge. The whipped topping and cream cheese layers hold up well if kept chilled.

FAQs

What if I want to avoid raw eggs in the filling?

This version doesn’t use raw eggs—it relies on cream cheese and confectioners’ sugar instead for a safe, fluffy layer. No risk of uncooked egg products

Can I assemble it ahead of time?

Absolutely. I often make it the night before and refrigerate overnight—this helps slice it cleanly and allows flavors to meld.

Are bananas prone to browning in this dessert?

They can brown if they touch air. I sometimes soak banana slices in pineapple juice before layering, which helps prevent discoloration and keeps them tastier longer

Can I use fresh whipped cream instead of Cool Whip?

Yes—though homemade whipped cream can deflate over time. I recommend stabilizing it (e.g. with gelatin or mascarpone) if you need it to hold up for longer periods

Is chocolate appropriate in this recipe?

Tracey mentions that chocolate syrup overpowers the delicate banana and pineapple flavors. However, I like a light sprinkle of chocolate chips or drizzle for a playful twist if desired

Conclusion

I find this No‑Bake Banana Split Cake to be a delightfully refreshing dessert packed with banana, pineapple, creamy layers, and a cherry on top in more ways than one. It’s perfect for warm weather, potlucks, or any time I miss the nostalgia of a banana split but prefer a sliceable, shareable version. Let me know if you’d like tips on making it nut‑free, dairy‑free, or how to scale it or convert it into mini servings!