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!