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–+ servings
single slice of banana split cake decorated with white frosting, colorful sprinkles, banana slices, strawberries, and chocolate sticks, with additional strawberries and banana slices scattered around on a white surface.

Banana Split Cake Recipe

Transform the classic banana split into an elegant layered cake with fresh fruit, whipped cream, and chocolate sauce. Perfect for parties and special occasions.
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Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 30 minutes
Chilling Time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 16 slices
Calories: 450kcal
Cost: 25 $

Equipment

  • 1 9x13-inch baking pan (Or two 9-inch round pans)
  • 1 Electric mixer (Stand or hand mixer works)
  • 3 Large mixing bowls (For separate mixing of ingredients)
  • 1 Offset spatula (For smooth frosting application)
  • 1 Whisk (For dry ingredients)
  • 1 Rubber spatulag (For folding and scraping)
  • 1 set Measuring cups and spoons (For accurate measurements)

Ingredients

  • 3 cups all-purpose flour - Room temperature
  • 2 cups granulated sugar
  • 1 cup unsalted butter - Softened
  • 4 large eggs - Room temperature
  • 1 cup whole milk - Room temperature
  • 2 teaspoons vanilla extract - Pure, not imitation
  • 2½ teaspoons baking powder
  • ½ traspoon salt
  • 4-5 whole ripe bananas - Firm but ripe, sliced
  • 2 cups fresh strawberries - Sliced
  • 20 ounces crushed pineapple - Drained well
  • 3 cups heavy whipping cream - Cold
  • 8 ounces cream cheese - Softened
  • 1 cup powdered sugar
  • 12 whole maraschino cherries
  • ½ cup chocolate sauce
  • ½ cup chopped nuts - Optional
  • ¼ cup rainbow sprinkles

Instructions 

  • Preheat oven to 350°F
  • Grease and flour your 9x13 pan
  • In a bowl, whisk together flour, baking powder, and salt
  • In a separate large bowl, cream butter and sugar until light and fluffy (about 3 minutes)
  • Add eggs one at a time, beating well after each addition
  • Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients
  • Stir in vanilla extract
  • Pour batter into prepared pan
  • Bake for 30 minutes or until a toothpick comes out clean
  • 2: Filling Preparation
  • In a large bowl, whip heavy cream until stiff peaks form
  • In a separate bowl, beat cream cheese until smooth
  • Add powdered sugar to cream cheese and beat until well combined
  • Slice bananas into ½-inch rounds
  • Cut strawberries into thin slices
  • Drain pineapple thoroughly, pressing out excess liquid
  • Step 3 : Assembly
  • Once cake is completely cool, spread a thin layer of whipped cream
  • Arrange banana slices in a single layer
  • Add a layer of sliced strawberries
  • Spread crushed pineapple evenly
  • Add a thick layer of whipped cream mixture
  • Refrigerate for 30 minutes between layers
  • Repeat layers until all fruit is used
  • Step 4: Final Decoration
  • Cover the entire cake with remaining whipped cream
  • Drizzle chocolate sauce in a decorative pattern
  • Place maraschino cherries evenly across the top
  • Sprinkle chopped nuts around the edges (if using)
  • Add rainbow sprinkles
  • Refrigerate for at least 2 hours before serving

Nutrition

Serving: 100g | Calories: 450kcal (23%) | Carbohydrates: 58g (19%) | Protein: 6g (12%) | Fat: 24g (37%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 95mg (32%) | Sodium: 280mg (12%) | Potassium: 250mg (7%) | Fiber: 2g (8%) | Sugar: 38g (42%) | Vitamin A: 850IU (17%) | Vitamin C: 15mg (18%) | Calcium: 120mg (12%) | Iron: 2mg (11%)