There’s a warm hush in my kitchen when I make this—banana-scented cake cooling on the counter, a little radio playing, and the kind of sweetness that only comes from family recipes and Sunday afternoons. This Banana Split Cheesecake Cake is the sort of dessert that makes folks linger a little longer at the table.
Why make this recipe
This cake brings together three beloved comforts: tender banana cake, creamy baked cheesecake, and cloud-like whipped cream, finished with the fun toppings of a classic banana split. It’s nostalgic, surprising, and just the sort of show-stopper you serve when you want everyone to feel like they’re home.
How to make Banana Split Cheesecake Cake
Ingredients:
- 1 box yellow cake mix (plus ingredients required on the box)
- 2 large bananas, mashed
- 16 oz cream cheese, softened (2 packages)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 cup pineapple tidbits, drained
- 1 cup sliced strawberries
- 1/2 cup chocolate sauce
- 1/4 cup chopped nuts
- Maraschino cherries
Directions:
-
Make the Cake:
- Preheat your oven according to the instructions on the cake mix box. Grease and flour two 9-inch round cake pans.
- Prepare the cake mix according to the package instructions. Stir in the mashed bananas until well combined.
- Divide the batter evenly between the prepared cake pans and bake according to the package instructions.
- Allow the cakes to cool completely in the pans.
-
Make the Cheesecake Layer:
- Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and beat until well combined.
- Add the eggs one at a time, beating well after each addition. Mix in the sour cream until smooth.
- Pour the cheesecake batter into the prepared springform pan and smooth the top with a spatula.
- Bake in the preheated oven for 45–50 minutes, or until the center is set and the edges are lightly golden.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from the oven and let the cheesecake cool completely on a wire rack.
- Refrigerate for at least 4 hours or overnight to set.
-
Make the Whipped Cream Frosting:
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
-
Assemble the Cake:
- Place one layer of the banana cake on a serving platter.
- Carefully remove the cheesecake layer from the springform pan and place it on top of the banana cake layer.
- Place the second layer of the banana cake on top of the cheesecake layer.
- Frost the entire cake with the whipped cream frosting, smoothing the sides and top with a spatula.
-
Add the Toppings:
- Spoon the pineapple tidbits evenly over the top of the cake.
- Arrange the sliced strawberries on top of the pineapple.
- Drizzle the chocolate sauce over the fruit.
- Sprinkle the chopped nuts over the top.
- Garnish with maraschino cherries.
-
Serve:
- Slice and serve the Banana Split Cheesecake Cake chilled.
How to serve Banana Split Cheesecake Cake
Serve chilled, with a fork and a napkin tucked into a lap. A small scoop of vanilla ice cream on the side is a Southern welcome, but this cake is delightful all on its own—each slice a little trip down memory lane with bright pineapple, berries, and a ribbon of chocolate.
How to store Banana Split Cheesecake Cake
Cover the cake lightly with plastic wrap or store in an airtight cake carrier and keep refrigerated. It will stay fresh for 3–4 days. If you need to store longer, slice individual pieces and wrap them tightly before freezing for up to 1 month; thaw in the fridge before serving.
Tips to make Banana Split Cheesecake Cake
- Use ripe bananas for the best banana flavor, but not overly brown—just sweet and fragrant.
- Let the cheesecake cool slowly (in the oven with the door ajar) to prevent cracks and ensure a silky texture.
- Chill the cheesecake overnight if you can; a fully set cheesecake is easier to layer and less likely to shift.
- Whip the cream just until stiff peaks form; over-whipping can make it grainy.
- Drain pineapple well so the whipped frosting doesn’t get soggy.
Variations (if any)
- Tropical twist: add shredded coconut between layers or toasted coconut on top.
- Nut-free: omit the chopped nuts and use toasted oats or crushed graham crackers for crunch.
- Chocolate lovers: fold a little cocoa into the cake batter or drizzle extra chocolate between layers.
FAQs
Q: Can I make this as a single-bowl, no-bake version?
A: You can adapt elements, like using a no-bake cheesecake layer, but the baked cheesecake gives that rich, tangy depth that pairs so well with the banana cake. For a true no-bake option, consider a chilled cream cheese filling and a cookie crumb base.
Q: What if my cheesecake cracks?
A: Tiny cracks are nothing to fret over—cover them with whipped cream and toppings. To minimize cracking, avoid overbeating and cool the cheesecake gradually as described.
Q: Can I substitute Greek yogurt for sour cream?
A: Yes, full-fat Greek yogurt works as a substitute and gives a nice tang. Keep the texture in mind—sour cream is slightly richer, but yogurt will be just fine.
Q: How thin should the banana cake layers be?
A: The two 9-inch layers should be about an inch thick each after baking; you want them sturdy enough to support the cheesecake layer without being too tall.
Q: Can I prepare parts ahead of time?
A: Absolutely. Bake the cake layers and the cheesecake a day ahead, refrigerate, and assemble the next day. Whip the cream just before assembling for the freshest look.
Conclusion
If you love the idea of a nostalgic banana-sweet dessert, you might enjoy this classic take on the flavor—see another beautiful rendition at a Banana Split Cheesecake recipe on Life Love and Sugar for extra inspiration. For an easier, no-bake approach that keeps the same playful spirit, take a look at the No-Bake Banana Split Cake over at Syrup and Biscuits.
There’s something comforting about a dessert that brings everyone to the table. Make a slice, share a smile, and let the warm memories and good conversation be the last—and sweetest—course. Come back and tell me how it turned out; I’ll be waiting with another cup of coffee.
Banana Split Cheesecake Cake
Ingredients
Method
- Preheat your oven according to the instructions on the cake mix box. Grease and flour two 9-inch round cake pans.
- Prepare the cake mix according to the package instructions. Stir in the mashed bananas until well combined.
- Divide the batter evenly between the prepared cake pans and bake according to the package instructions.
- Allow the cakes to cool completely in the pans.
- Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and beat until well combined.
- Add the eggs one at a time, beating well after each addition. Mix in the sour cream until smooth.
- Pour the cheesecake batter into the prepared springform pan and smooth the top with a spatula.
- Bake in the preheated oven for 45–50 minutes, or until the center is set and the edges are lightly golden.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from the oven and let the cheesecake cool completely on a wire rack.
- Refrigerate for at least 4 hours or overnight to set.
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Place one layer of the banana cake on a serving platter.
- Carefully remove the cheesecake layer from the springform pan and place it on top of the banana cake layer.
- Place the second layer of the banana cake on top of the cheesecake layer.
- Frost the entire cake with the whipped cream frosting, smoothing the sides and top with a spatula.
- Spoon the pineapple tidbits evenly over the top of the cake.
- Arrange the sliced strawberries on top of the pineapple.
- Drizzle the chocolate sauce over the fruit.
- Sprinkle the chopped nuts over the top.
- Garnish with maraschino cherries.
- Slice and serve the Banana Split Cheesecake Cake chilled.