Banana Split Cake

Every layer of a classic banana split stacked into a no-bake cake you can slice and serve. A buttery graham cracker crust on the bottom, a whipped confectionary sugar and egg filling in the middle, then bananas, crushed pineapple, whipped topping, walnuts, and cherries piled on top.

The filling layer is what holds this together. Beating the confectionary sugar, eggs, vanilla, and softened margarine until it reaches a pudding-like consistency creates a smooth, creamy base that sets up firm enough to slice cleanly.

Drain the pineapple well before spooning it on. Excess juice will soak into the filling layer and make the whole cake soggy instead of holding its shape.

Kitchen Tips

• Chill thoroughly before serving. At least 2 to 3 hours in the fridge lets the layers firm up and makes clean slices possible.
• Slice the bananas right before assembling so they don’t brown. A squeeze of lemon juice on the slices helps if you’re prepping ahead.
• Pat the graham cracker crust firmly into the pan with the bottom of a measuring cup for an even, compact base.
• This travels well to potlucks if kept cold. Cover with plastic wrap directly on the surface.

Variations

• Swap the graham cracker crust for crushed vanilla wafers for a slightly sweeter base.
• Add a layer of chocolate sauce or hot fudge between the filling and the bananas for a true sundae experience.
• Use strawberries instead of cherries for a fresh, summery topping.