Banana Split Cake

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Banana Split Cake Banana Split Cake

Servings: 15-20 servings
Prep Time: 1 hour 15 min
Cook Time: 8 min
Difficulty: Easy

Ingredients Add to grocery list

1   20-ounce can crushed pineapple, drained
1   16-ounce box powdered sugar
2   eggs
3   sticks butter
4 cup crushed graham crackers
2-3   bananas, sliced
1   12-ounce container whipped topping





Preheat oven to 350 degrees.

For crust, mix crushed graham crackers and 1 stick of butter. Line bottom and sides of a 13 x 9-inch pan with mixture. Bake crust for 5 to 8 minutes.

Beat until fluffy eggs, 2 sticks butter, and the powdered sugar. Spread mixture on cooled crust. Add layer of crushed pineapple and layer of sliced bananas. Cover with whipped topping and sprinkle with nuts or graham crackers. Refrigerate for 1 hour.

L&S SCCB, Pg. 130

Recipe courtesy Paula Deen

Show: Paula's Home Cooking/Savannah Country cookbook
          Watch Paula on Food Network

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Reader Comments:


Hi, I'm also wandering about the raw eggs - I did use them and it did come out ok! But I'm still worried that I may have poisoned my family!

By Sarah on April 20, 2014


Do we really mix 2 raw eggs with the filling? This concerns me. Just want to be sure that is correct. Thank you

By Pat on July 25, 2013


I have heard several people mention this cake,but never had the recipe. I have an event coming up this will be a great dessert for a nice hot summer afternoon get together. Thank you for posting it! I loved watching your show, but I have not been on Food Network..since all this craziness. I will not watch it or support it any longer. I am one of your big fans!!!

By Judy Lyle on July 16, 2013


I love the pudding idea instead of the eggs. I also add strawberries cured in sugar first.

By Robin Poe on March 30, 2013


I used to work with a lady that made this, so glad to have found the recipe!!! It freaked me out when she told me it had raw eggs, I was fortunate, I never got sick. Now-a-days you can buy a carton of eggs that have been pasteurized for safety. I use them when I make cookies or stuff with my kids, that way they can "sample" the batter. Looking forward to making this cake! -thank you for posting!!!!!!!!!!!!!!!!! :D

By Ericka on January 21, 2013


Just wanted to let you know I would probably buy some of your products if they were made in the USA insted of China. It's sad that it's the Americans that made you rich buying your products yet you wouldnt create jobs here for the same people. I will keep watching and when your things say. Made in the USA I will start buying them. Thanks Diane

By Diane on January 11, 2013


I read the ingrediants in a rush, bought them, and then saw where there would be "raw eggs." Luckily I had two pouches of French Vanilla puddin on hand so I used that as my base layer over the graham cracker crust. Then I added a layer of bananas, the pineapple, and some cherries. I topped it off with two (8oz)tubs of cool whip, sprinkled crushed walnuts over that, and then drizzled chocolate on top. It still tasted like a banana split and everyone LOVED IT!!!

By Kathie on December 26, 2012


paula deen has the most wonderful tastest recipes.I want to learn more about paula deen cooking.

By vivian jones on November 15, 2012


plus my mom never used the eggs she added 1 1/2 cup of confectioners sugar with the (2 pkg) cream cheese.

By angie stark on November 09, 2012


sounds good but my mom always added the cherries and drizzle of chocolate syrup on the top.... think about it.... banana splits always have cherries and chocolate..... plus strawberries which i guess you could add too, but ya gotta have the cherries and chocolate.

By angie stark on November 09, 2012


Confused about the "raw" eggs. Directions do not say "to cook" eggs at any me understand...thanks

By Pauline Edmonds on September 05, 2012


I love your show and also trying your recipes on my family & friends. Thanks for the good food

By Judy M Hagen on August 06, 2012


Making your banana split cake! Wheres the strawberries and chocolate? LOVE YOUR SHOWS! Thanks!

By Keith H. on July 02, 2012


I loved this cake! I added strawberries with the pineapple, and I put chocolate sauce swirled on top of the whipped cream. Awesome!!!!

By ponchyboy on June 29, 2012


I used a double boiler for the eggs and butter and powder sugar....blending well for 15 min then i poured into crust....turned out great.....

By susan on June 17, 2012


My concern about the Banana Split Cake is that it has RAW EGGS in it. Isn't this dangerous?

By Shirley on May 16, 2012


Love you,your laugh and your show,been watching you for the beginning.You remind me so much of my Mother she looked so much like you and loved to cook, she cooked three big meals aday and always had dessert. She cooked breakfest eavery morning for all her married siblings and their spouse they all worked in a mill down the street from where we lived this was food for fourteen people six days a week for thiry plus years .We the children four of us had to do the dishes before school and there was no paper plates! She also worked there and they would give her a hour and fifteen minutes lunch break and she would run home and whip up a full lunch when we weren't in school, after nine hours aday at work she came home and cooked a big dinner with a dessert, that was more dishes for us. She taught us the love of food and family,you have shown my grandchildren how it looks for your family and that is priceless. Thank You for your show. I also cook big meals and love your cookbooks, couldn't find the one with this recipe and my granddaughter is having surgery tomorrow and wants this cake she is seven she said "Call Paula and she will tell you" so this was the next best thing. Have a Great and Happy time with your family and show and Thanks again Elaine McNeill Greenville,SC (61yrs old)

By Elaine McNeill on February 19, 2012


I can not wait to make this.My family will loves it Can you send this to my email

By marilyn kohel on February 08, 2012



By MAGGIE CAPEL on December 31, 2011


I can not use eggs, what else can be used instead? Thanks.

By debra on December 20, 2011

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