Banana Split Cheesecake Cake Recipe

This Banana Split Cheesecake Cake is a triple-threat dessert that combines moist banana cake layers, rich cheesecake filling, and all the classic banana split toppings—pineapple, strawberries, chocolate syrup, whipped cream, and cherries. It’s a celebration in every slice, perfect for birthdays, summer parties, or any occasion that calls for a wow-worthy centerpiece. With its vibrant layers and nostalgic flavors, this cake is both playful and elegant, offering a creamy, fruity, and chocolatey experience in

Ingredients:

For the Banana Cake Layers:

  • 2 cups all-purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 3 ripe bananas, mashed

For the Cheesecake Layer:

  • 2 packages (8 oz each) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Filling & Toppings:

  • 1 cup crushed pineapple, drained
  • 1 cup sliced strawberries
  • ½ cup chocolate syrup
  • 1 cup whipped cream or Cool Whip
  • Maraschino cherries
  • ½ cup chopped pecans or walnuts (optional)

Instructions:

1. Make the Cheesecake Layer

  • Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease.
  • Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
  • Pour into pan and bake for 35–40 minutes until set. Cool completely, then chill for at least 2 hours.

2. Prepare the Banana Cake Layers

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a bowl, whisk flour, baking soda, salt, and cinnamon.
  • In a large bowl, cream butter and sugar until light. Add eggs one at a time, then vanilla.
  • Mix in mashed bananas and sour cream.
  • Gradually add dry ingredients and mix until just combined.
  • Divide batter between pans and bake for 25–30 minutes. Cool completely.

3. Assemble the Cake

  • Place one banana cake layer on a serving plate.
  • Spread a thin layer of chocolate syrup, then top with half the pineapple and strawberries.
  • Carefully place the chilled cheesecake layer on top.
  • Repeat with chocolate syrup, remaining fruit, and second banana cake layer.

4. Decorate

  • Frost the top and sides with whipped cream or Cool Whip.
  • Drizzle chocolate syrup over the top.
  • Garnish with cherries and chopped nuts.

Serving Suggestions:

  • Serve chilled for best texture and flavor.
  • Pair with iced coffee or a fruity mocktail.
  • Slice with a warm knife for clean cuts.

Tips & Variations:

  • Make Ahead: Bake cake and cheesecake layers a day in advance for easy assembly.
  • Sugar-Free Option: Use sugar substitutes and skip the syrup drizzle.
  • Tropical Twist: Add coconut flakes or mango slices to the fruit layers.
  • Mini Version: Assemble in jars or cupcake tins for individual servings.

This cake is a masterpiece of textures and flavors—creamy, fruity, and delightfully nostalgic. Want to explore a no-bake version or a tropical remix next? I’ve got plenty more dessert magic to share!

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