Paula Deen Banana Split Cake with Pineapple

Paula Deen Banana Split Cake with Pineapple is an easy dessert made with graham crackers, sliced bananas and crushed pineapple, ready in 1 hour 23 minutes. It's a classic banana split dessert for potlucks, summer cookouts or Easter dinner, and it's make-ahead friendly.

Let the baked graham cracker crust cool completely before you spread the creamy filling on top. Warm crust melts the butter in the filling, and you end up with a greasy layer instead of a fluffy one.

Paula drains the crushed pineapple and slices the bananas right before layering, which keeps the cake from turning watery or brown. She also tops it with whipped topping and a sprinkle of nuts or extra crumbs, so you get crunch in every slice.

Paula Deen Banana Split Cake with Pineapple

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

8

minutes

Calories

390

kcal

A buttery graham cracker crust holds a fluffy sugar and butter layer, crushed pineapple and sliced bananas under a cloud of whipped topping. After an hour in the fridge, it cuts into clean squares.

Ingredients

• 1 (20 oz) can drained crushed pineapple
  

• 2 (or 3), sliced bananas
  

• 1 (16 oz) box confectioner's sugar
  

• 2 eggs
  

• 1½ sticks Butter, melted
  

• 2 sticks Butter, softened
  

• 4 cups crushed graham crackers
  

• 1 (12 oz) container whipped topping
  

• for garnish nuts
  

Directions

• Preheat the oven: Preheat your oven to 350°F. That way it's hot when the crust is ready to bake.
• Make the crust: Mix 4 cups crushed graham crackers with 1½ sticks melted butter in a bowl. Then press the mixture onto the bottom and up the sides of a 13 x 9-inch pan.
• Bake the crust: Bake the crust for 5 to 8 minutes, then pull it out of the oven. Let it cool completely before you add anything on top.
• Beat the filling: Beat 2 eggs, 2 sticks softened butter and the 16 oz box of confectioner's sugar until fluffy. Then spread it evenly over the cooled crust.
• Add the fruit: Scatter the drained 20 oz can of crushed pineapple over the filling. Then lay the sliced bananas on top in a single layer.
• Top the cake: Spread the 12 oz container of whipped topping over the bananas, all the way to the edges. Then sprinkle nuts over the top, or use extra graham cracker crumbs if you prefer.
• Chill and serve: Refrigerate the cake for 1 hour so the layers set. Then cut it into squares and serve cold.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Cuisinart fine mesh strainer set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Will the bananas turn brown in this cake?

Bananas can darken a little after a day, but the pineapple juice and the whipped topping slow it down. Slice them right before layering, and cover the fruit completely with the whipped topping.

Is the filling safe to eat with raw eggs in it?

The recipe beats raw eggs into the butter and sugar and doesn't cook them, so the filling stays uncooked. If that worries you, use pasteurized eggs from the carton, since they work the same way here.

Can I make banana split cake the day before?

Yes, it keeps well covered in the fridge and the layers firm up overnight. Wait to add the nuts until just before serving so they stay crunchy.

What can I use instead of a 13 x 9-inch pan?

A 9x13 baking dish works the same way. Press the crust up the sides so the layers stay put and cut clean squares.

What's the biggest mistake with this banana split cake?

Skipping the draining step on the pineapple is the most common one, since extra juice soaks into the crust and makes it soggy. Press the crushed pineapple in a strainer before it goes on the cake.