READY IN 2 hr

Southern Style Banana Split Cake

Read Reviews (77)

"This great recipe belonged to my Grandma and requires no cooking." — Tammy Livingston

Directions

Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
Top with cherries and chopped nuts; refrigerate and serve chilled.

Kitchen-Friendly View

PREP 30 mins
READY IN 2 hrs

Reviews More Reviews

Most Helpful Positive Review

Feb 05, 2010

This was my mothers recipe almost to the "T". a couple of things i have learned from making it over the years: 1. before putting on the cream cheese freeze the crust for a few hours, will make your life a lot easier 2. adding vanilla adds an excellent little flavor (it does get hidden amongst the flavors but you can tell its there) 3. soaking the bananas in the pineapple juice (dont get the heavy syrup kind) will keep the bananas from turning brown before you get to serve it. plus the pineapple/banana juice you just made tastes good too!!!

—buzzardjrt

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Most Helpful Critical Review

Apr 14, 2009

This was good on the first day, and much better the next day. Hubby and his friend liked it with chocolate syrup, but I thought that made the cake too sweet. My biggest complaint was that this cake, although good, was not worth the cost we paid for all the ingredients.

—irish carfi

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89 Ratings

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Oct 30, 2003

I made this for my husband to take to work to celebrate a co-worker's birthday. I thought it would be an easy alternative to taking the fixings for real banana splits (which she loves!). Everyone loved it and requested the recipe. The co-worker liked it so much she took "leftovers" home for her children. The recipe is great but I made a few simple changes---less sugar in the crust mixture (cut to about 1/4 cup, used "light" cream cheese to cut fat, used fewer maraschino cherries, and kept the crushed peanuts to about 1/2-3/4 cup. It was still great! I will definitely make this one again.

—AJRHODES3

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Oct 30, 2003

I have made so many desserts from this site and this is the BEST recipe I have ever made. I did shave chocolate on top and it looked unbelievable. Thanks for sharing.

—NATALIE MACHADO

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Oct 30, 2003

This is absolutely one of the best tasting desserts I've ever had. I remember my mom making it when I was a child and have never thought of it since until I read this recipe. The whole family loves it. It's going in our family favorites file, right now.

—DEBBIELEE3

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Oct 26, 2010

WOW! It was amazing! Made it for a small get together and got RAVE reviews! Subbed the peanuts for pecans....other then that i followed to the T. Great recipe! thanks!

—Braiden

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Dec 12, 2007

HUGE hit with teenagers. (And adults who are teenagers at heart!) Had a bit of trouble spreading the cream cheese/sugar goo over the crumb crust. It kept sticking to the crust and wanting to pull it up. But I didn't give up, and the end result was a fantastic dessert! Thank you!

—lovesusa

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Sep 15, 2010

Delicious! I freeze the crust and cream cheese layers way ahead of time, to save work. I whip one pint of heavy cream rather than whipped topping. I thinly slice 4 cups of strawberrries, mixed with 2 tablespoons of sugar, rather than using the cherries. I layer the bananas, then pineapple, then strawberries, then whipped cream. I toast 1/2 cups of sliced almonds and sprinkle them on top, rather than peanuts. Our family likes this variation.

—AUNT MAMIE

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Nutrition

Calories
748 kcal
37%

Carbohydrates
79.3 g
26%

Cholesterol
61 mg
20%

Fat
45.9 g
71%

Fiber
4.3 g
17%

Protein
11.7 g
23%

Sodium
262 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southern Style Banana Split Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 748
Calories from Fat: 413

% Daily Value *
Total Fat 45.9g 71 %
Saturated Fat 23.4g 117 %
Cholesterol 61mg 20 %
Sodium 262mg 10 %
Potassium 490mg 14 %
Total Carbohydrates 79.3g 26 %
Dietary Fiber 4.3g 17 %
Protein 11.7g 23 %
** Sugars 51.3g
Vitamin A 17 %
Vitamin C 11 %
Calcium 8 %
Iron 20 %
** Thiamin 21 %
Niacin 52 %
Vitamin B6 17 %
Magnesium 27 %
Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.