Name: Tropical No-Bake Strawberry Split Cake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/2 cup butter, melted; 1 (8 oz) package cream cheese, softened; 1 cup powdered sugar; 1 (20 oz) can crushed pineapple, well-drained; 2 ripe bananas, sliced; 1 pint fresh strawberries, sliced; 1 (8 oz) container whipped topping (like Cool Whip); Optional: maraschino cherries and chopped nuts for garnish

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This tropical no-bake strawberry split cake is one of my favorite easy desserts when I want something fruity, creamy, and refreshing without turning on the oven. It layers a buttery graham cracker crust, sweetened cream cheese filling, crushed pineapple, bananas, and strawberries, all topped with fluffy whipped topping. It’s cool, indulgent, and perfect for summer—or anytime I want a slice of the tropics.

Why You’ll Love This Recipe

I love this recipe because it combines the flavors of a banana split with tropical flair and zero baking required. It’s light yet rich, fruity but creamy, and always a crowd-pleaser. The layers come together easily and chill into a perfectly sliceable treat that’s as pretty as it is delicious. It’s ideal for parties, potlucks, or a make-ahead dessert at home.

Ingredients

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

Graham cracker crumbs
Butter, melted
Cream cheese, softened
Powdered sugar
Crushed pineapple, drained
Ripe bananas, sliced
Fresh strawberries, sliced
Whipped topping (like Cool Whip)
Maraschino cherries and chopped nuts (optional for garnish)

Directions

I start by mixing the graham cracker crumbs with melted butter and pressing the mixture firmly into the bottom of a 9×13-inch dish to create the crust.
In a bowl, I beat the softened cream cheese with powdered sugar until smooth, then spread it evenly over the crust.
I layer the well-drained crushed pineapple over the cream cheese layer.
Next, I add a layer of banana slices, followed by a layer of fresh strawberries.
I spread the whipped topping gently over the top to cover all the fruit.
For a fun finish, I garnish with maraschino cherries and chopped nuts if I’m in the mood.
I cover and refrigerate the cake for at least 4 hours, or overnight, to set and chill before slicing and serving.

Servings and timing

This recipe serves 12–15. It takes about 20 minutes to prepare and at least 4 hours to chill. I usually make it the night before for best results.

Variations

Sometimes I swap in mango or kiwi for a more tropical vibe, or I add a drizzle of chocolate or caramel sauce over the top before serving. I’ve also made a chocolate graham cracker crust for a richer twist. For a slightly tangier version, I mix a bit of Greek yogurt into the cream cheese layer.

Storage/Reheating

I store the cake covered in the fridge for up to 3 days. It doesn’t freeze well due to the fresh fruit, so I make sure to enjoy it while it’s fresh. If the bananas start to brown, I scoop off that layer and replace it with freshly sliced fruit before serving leftovers.

FAQs

Can I use frozen fruit instead of fresh?

Fresh works best for texture and presentation, but I’ve used thawed, well-drained frozen fruit in a pinch. I avoid using frozen bananas.

How do I keep the bananas from browning?

I sometimes toss the sliced bananas with a little lemon juice before layering to help preserve their color.

Can I make this dessert ahead of time?

Yes, it’s perfect for making ahead. I prepare it the night before and let it chill overnight so the layers set beautifully.

What can I use instead of whipped topping?

If I prefer homemade whipped cream, I beat heavy cream with a little powdered sugar and vanilla until stiff peaks form. It makes a great topping.

Can I make it in a smaller pan?

Yes, I’ve halved the recipe and made it in an 8×8-inch dish for smaller gatherings. The layers will be slightly thicker, but still delicious.

Conclusion

Tropical no-bake strawberry split cake is a fun, fruity dessert that’s easy to make and always refreshing. With creamy layers, juicy fruit, and a buttery crust, it’s a feel-good treat that tastes like summer in every bite. Whether I’m making it for a celebration or just because, this no-bake beauty never fails to impress.