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Banana Split Cheesecake Cake

A delightful dessert combining banana cake, creamy baked cheesecake, and whipped cream topped with traditional banana split toppings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the cake and cheesecake
  • 1 box yellow cake mix (plus ingredients required on the box)
  • 2 large bananas, mashed Use ripe but not overly brown bananas.
  • 16 oz cream cheese, softened (2 packages)
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream Can substitute with full-fat Greek yogurt.
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
For the toppings
  • 1 cup pineapple tidbits, drained Drain well to prevent sogginess.
  • 1 cup sliced strawberries
  • 1/2 cup chocolate sauce
  • 1/4 cup chopped nuts Omit for nut-free variation.
  • as needed Maraschino cherries For garnish.

Method
 

Make the Cake
  1. Preheat your oven according to the instructions on the cake mix box. Grease and flour two 9-inch round cake pans.
  2. Prepare the cake mix according to the package instructions. Stir in the mashed bananas until well combined.
  3. Divide the batter evenly between the prepared cake pans and bake according to the package instructions.
  4. Allow the cakes to cool completely in the pans.
Make the Cheesecake Layer
  1. Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
  2. 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.
  3. Add the eggs one at a time, beating well after each addition. Mix in the sour cream until smooth.
  4. Pour the cheesecake batter into the prepared springform pan and smooth the top with a spatula.
  5. Bake in the preheated oven for 45–50 minutes, or until the center is set and the edges are lightly golden.
  6. 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.
  7. Refrigerate for at least 4 hours or overnight to set.
Make the Whipped Cream Frosting
  1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake
  1. Place one layer of the banana cake on a serving platter.
  2. Carefully remove the cheesecake layer from the springform pan and place it on top of the banana cake layer.
  3. Place the second layer of the banana cake on top of the cheesecake layer.
  4. Frost the entire cake with the whipped cream frosting, smoothing the sides and top with a spatula.
Add the Toppings
  1. Spoon the pineapple tidbits evenly over the top of the cake.
  2. Arrange the sliced strawberries on top of the pineapple.
  3. Drizzle the chocolate sauce over the fruit.
  4. Sprinkle the chopped nuts over the top.
  5. Garnish with maraschino cherries.
Serve
  1. Slice and serve the Banana Split Cheesecake Cake chilled.

Notes

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. Slice individual pieces and wrap them tightly before freezing for up to 1 month; thaw in the fridge before serving. Use ripe bananas for the best banana flavor, let the cheesecake cool slowly to prevent cracks, and chill overnight for better layering.