Banana Split "Cake"

Banana Split "Cake"

Banana Split Cake


2 cups graham cracker, crumbs
1 stick oleo
6 tablespoons powdered sugar

2 cups powdered sugar
2 egg whites
1 stick margarine, softened

2-3 bananas, sliced

1 8-ounce can pineapple, drained

1 large container cool whip

1 cup nuts, broken
Maraschino cherries, chopped


1st layer: Combine 2 cups graham cracker crumbs, 1 stick oleo, and 6 tablespoons powdered sugar. Press into a 9x13 pyrex dish. 

2nd layer: Combine 2 cups powdered sugar, 2 egg whites, 1 stick softened margarine. Beat until creamy and light. 

3rd layer: Slice 2-3 bananas evenly. 

4th layer: 1 8-ounce can drained pineapple. 

5th layer: 1 large container cool whip. 

6th layer: 1 cup broken nuts & chopped Maraschino cherries

Chill about two hours and serve. 




Another recipe for a Banana Split Cake is part of the Adkins collection, it is almost the same as the first one. The main difference is there is no powdered sugar in the crust in this recipe, but the second recipe included vanilla in the "cake" layer. 

Banana Split Cake - 2


Banana Split Cake - 2


1/2 cup melted butter
2 cups graham cracker crumbs

2 eggs, beaten 4 minutes
2 cups powdered sugar
1 teaspoon vanilla
3/4 cup butter

Mix all ingredients five minutes more, pour over the crust. 

Chill 30 minutes.

Layer on top of cake mixture -
Crushed Pineapple, drained (2-ounces)
4 bananas
Cool Whip
Maraschino cherries

Chill at least 6 hours or overnight. 

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