Tropical No-Bake Strawberry Split Cake

This Tropical No-Bake Strawberry Split Cake is a layered dessert that brings together the bright, fruity flavors I love in a banana split with a tropical twist. It’s creamy, cool, and bursting with strawberries, bananas, crushed pineapple, and a buttery graham cracker crust. I can throw this together without turning on the oven, and it’s always a crowd-pleaser at picnics, potlucks, or just on a warm day when I want a sweet treat.

Why You’ll Love This Recipe

I love how easy and refreshing this dessert is. The no-bake layers come together in minutes and chill into the perfect sliceable cake. It’s sweet but balanced, with the tropical notes from pineapple and banana making it taste like summer in every bite. And that graham cracker crust? Just the right crunch. It’s also a great make-ahead dessert—I can assemble it the night before and it’s ready when I need it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
melted butter
cream cheese (softened)
powdered sugar
crushed pineapple (drained)
bananas (sliced)
fresh strawberries (sliced)
cool whip or whipped topping
vanilla pudding mix (instant, optional layer)
chopped nuts (optional topping)
maraschino cherries (for garnish, optional)

Directions

1. I mix the graham cracker crumbs and melted butter together, then press the mixture firmly into the bottom of a 9×13-inch dish to form the crust.

2. In a bowl, I beat the cream cheese and powdered sugar until smooth. I spread this layer over the crust.

3. I add a layer of well-drained crushed pineapple, followed by a single layer of sliced bananas.

4. Next, I layer on the sliced strawberries evenly across the top.

5. I spread a thick layer of cool whip over the fruit, smoothing it out with a spatula.

6. If I want extra richness, I add a layer of prepared vanilla pudding between the cream cheese and fruit.

7. I finish with a sprinkle of chopped nuts and a few maraschino cherries for a classic banana split look.

8. I chill the cake in the fridge for at least 4 hours, or overnight for best results.

Servings and timing

This recipe makes about 12 servings and takes just 20 minutes to assemble. I chill it for at least 4 hours, but overnight is even better to help the flavors come together and the layers firm up.

Variations

Sometimes I switch the crust and use crushed vanilla wafers or digestive biscuits for a twist. For a more tropical take, I add shredded coconut between the layers. If I want it lighter, I use low-fat cream cheese and light whipped topping. I’ve also swapped the strawberries for mango or kiwi depending on what’s in season.

Storage/reheating

I store this cake covered in the fridge for up to 3 days. It holds up well, though the bananas can start to brown slightly after the second day. I don’t freeze it, as the texture of the whipped topping and fruit doesn’t thaw well.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I’ve used finely chopped fresh pineapple—just make sure it’s drained really well to avoid a soggy cake.

How do I keep the bananas from browning?

I slice the bananas just before layering and sometimes brush them lightly with lemon juice to help preserve their color.

Can I make this dessert ahead of time?

Definitely. I always make it the night before so it has time to chill and set properly.

Is there a dairy-free version of this recipe?

Yes, I’ve used dairy-free cream cheese, coconut whipped topping, and vegan pudding mix with great results.

What can I use if I don’t have graham crackers?

Crushed vanilla wafers, shortbread cookies, or even digestive biscuits all work well as a crust base.

Conclusion

Tropical No-Bake Strawberry Split Cake is the kind of dessert I keep in my rotation all summer long. It’s fruity, creamy, and layered with flavor and texture in every bite. Whether I’m serving it at a gathering or enjoying a slice after dinner, it’s always a refreshing, crowd-pleasing hit.