Banana Split Cake(Makes 2 Pies)
A creamy, fruity dessert featuring layers of banana, pineapple, and Cool Whip in a graham cracker crust, perfect for gatherings and special occasions.
Ingredients
Instructions
- Beat butter, eggs, vanilla, and powdered sugar for 15 minutes with an electric mixer.
- Cut in half with a butter knife.
- If the mixture stays separated, it is thick enough.
- If the mixture is runny, add more powdered sugar and beat a little more.
- Put half of the mixture in each graham cracker crust and spread evenly to cover the bottom.
- Place a layer of sliced bananas and drained pineapple in each pie.
- Top with Cool Whip.
- Refrigerate for at least 6 hours before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of regular butter. If you want to reduce sweetness, you can cut down the powdered sugar slightly. Make sure the bananas are ripe for optimal sweetness and flavor. For a fun twist, add chopped nuts or chocolate chips to the mixture. This dish is reminiscent of the flavors in Fluffy Yogurt Fruit Pie.
Serving Suggestions
Slice into generous pieces and serve chilled, garnished with extra banana slices or a drizzle of chocolate syrup for added flair. It pairs beautifully with a scoop of vanilla ice cream or a slice of Lemon No Bake Cheesecake for an indulgent dessert spread. This cake is perfect for summer gatherings or potlucks.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cover the pie with plastic wrap to prevent it from absorbing odors. It's best served chilled, so there's no need to reheat. If it firms up too much, let it sit at room temperature for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Split Cake(Makes 2 Pies) contains roughly 617 calories, with 9g protein, 132g carbohydrates, and 8g fat. It is an excellent source of potassium (23% of the Daily Value) and calcium (21% of the Daily Value), and a good source of protein and iron. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This Banana Split Cake can be made a day in advance, allowing the flavors to meld together beautifully. Just ensure it is well covered in the refrigerator. This makes it ideal for planning special occasions or gatherings.
Can I use a different type of crust?
Yes, you can substitute the graham cracker crust with a pre-made cookie crust or even a chocolate crust for a different flavor profile. A chocolate crust pairs exceptionally well with the bananas and pineapple, adding a delicious twist.
What can I use instead of Cool Whip?
If you prefer a homemade option, you can whip heavy cream with a bit of sugar and vanilla extract until soft peaks form. This will give you a fresh, creamy topping that works wonderfully with the flavors of the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).