Potluck Banana Split Cake

Banana Split Icebox Cake is one of those retro refrigerator desserts that never really goes out of style. It's cool, creamy, easy to transport and always disappears quickly at potlucks. Despite the name, it's technically more of an icebox dessert than a true cake, but since it's made in a 9x13 inch pan and sliced into squares, "cake" it is.

Our Family Version

I have fond memories of this dessert because my grandmother made it, but not often enough. Whenever we visited I hoped to find one in the refrigerator, but my grandmother was a baker at heart, and unlike German Chocolate and Pineapple Cake, Banana Split Cake wasn't in her regular rotation. Of course that made it even more special.

A Modern Version of Banana Split Cake

My grandmother's version was a little different from this one and included raw eggs. This one is more modern, with condensed milk and lemon juice. It has all the classic banana split flavors -- bananas, pineapple, vanilla, whipped topping, nuts and cherries -- layered over a buttery graham cracker crust.

The combination works surprisingly well. The tart lemon cuts the sweetness, the pineapple keeps everything fresh tasting, and the pudding layer helps the dessert hold together better after chilling.

Making Ahead

It's also a great make-ahead dessert. In fact, it's best after several hours in the refrigerator when the layers have had time to settle and the flavors mingle.

Banana Split Cake does taste better on day 2, but the bananas do get a little softer so be ready for that. It freezes well, but again -- softer bananas. One thing you might consider if making ahead is just leaving the bananas out, refrigerating or freezing, then adding the bananas along with the cake or serving it between slices of banana. Either way it will still be good!  This is one of those desserts you really can't mess up.

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• Six Inch Italian Cream Cake
• Scratch Irish Cream Cake
• Potluck Buttermilk Chocolate Cake

Recipe

Banana Split Cake

Anna

Perfect for potlucks and casual dinners, this is a non-cream cheese version of the famous dessert known as Banana Split Cake. This version feeds a crowd, but you can always cut it in half for a smaller group.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

 

Crust:

• 2 cups graham crackers crumbs
• ½ cup salted or unsalted butter softened to the point of almost melted

Filling

• 4 large bananas
• ¼ cup fresh lemon juice
• 14 oz can condensed milk
• 20 oz can of pineapple, very well drained
• 1 box instant pudding (3.5 oz or 4 serving size box) French vanilla or vanilla flavored instant pudding
• 2 cups milk
• 12 oz tub of whipped topping
• ⅓ cup chopped pecans or ice cream topping nuts
• 8 whole Maraschino cherries

Instructions

 

• Mix the crumbs with the butter and press into the bottom of a 9x13 inch dish.
• Slice the bananas and brush them with some of the lemon juice. Lay them across the crust.
• Mix the condensed milk with the remaining lemon juice and pour over the bananas.
• Spread drained pineapple over the condensed milk mixture.
• Whisk together the pudding mix and milk until it starts to thicken, then pour over the pineapple.
• Spread whipped topping all over the top and chill for about 6 hours or overnight.
• Shortly before serving, sprinkle top with nuts and dot with well-drained cherries.

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