Beat The Kitchen Heat
This No-Bake Banana Split Cake is the ultimate easy summer dessert—layered with fluffy cake, creamy banana pudding, fresh fruit, and a whipped topping drizzle of chocolate. Made with store-bought angel food or pound cake, it’s a quick, crowd-pleasing treat that captures all the flavors of a classic banana split, without turning on the oven. Perfect for potlucks, parties, or a sweet weekend indulgence! 🍌🍓🍒
Easy No-Bake Banana Split Cake
Ingredients
- 1 store-bought angel food cake or pound cake cut into cubes
- 3 ripe bananas sliced
- 1 can crushed pineapple well-drained
- 1 cup sliced strawberries fresh or thawed frozen
- 1 8 oz packagecream cheese softened
- ½ cup powdered sugar
- 1 8 oz container Cool Whip or whipped topping
- 1 3.4 oz instant banana pudding mix
- 2 cups Cold milk for pudding
- ½ cup chocolate syrup
- Maraschino cherries for garnish
Instructions
- Prep the base:
- In a 9x13” pan or trifle bowl, layer the cubed angel food or pound cake evenly on the bottom.
Prepare the pudding
- In a medium bowl, whisk the banana pudding mix with 2 cups milk for about 2 minutes until it thickens-let it stand while you prep the rest(it will continue to set)
Make the creamy layer
- Beat cream cheese and powdered sugar until smooth. Add 1 cup of prepared banana pudding till blended- Fold in half of the Cool Whip (about 4 ounces) until well combined
Assemble Layers
- Spread the cream cheese mixture over the cake cubes
- Layer with sliced bananas, then pineapple, then strawberries (reserve 1 whole sliced banana for garnish)
- Spread remaining Cool Whip on top
Decorate
- Arrange bananas with maraschino cherries around the cake, drizzle with chocolate syrup
Chill
- Refrigerate at least 2 hours before serving to let it all settle and chill.
Notes
• Want more texture? Add a layer of crushed vanilla wafers or graham cracker crumbs
• Don’t prep too far ahead—bananas can brown. Toss them lightly in lemon juice if needed.
• Serve in mason jars or parfait cups for cute individual portions!
Nutrition
Make Ahead
This easy no-bake banana split cake is the perfect make-ahead dessert for summer gatherings, potlucks, picnics, or backyard barbecues. I love that it's made with store-bought angel food cake or pound cake, then layered with creamy instant banana pudding. Nothing could be easier than that! Next, I top it with fresh fruit, more whipped topping, and a drizzle of chocolate sauce, along with classic maraschino cherries... of course!
As a result, this chilled, layered dessert offers a fun twist on the traditional banana split—no oven required! Whether you’re craving a light and fruity trifle or a quick, family-friendly icebox cake, this banana split dessert is a sweet way to cool off on a hot day.
TIPS:
• Want more texture? Add a layer of crushed vanilla wafers or graham cracker crumbs
• Don’t prep too far ahead—bananas can brown. Toss them lightly in lemon juice if needed.
• Serve in mason jars or parfait cups for cute individual portions!
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