Tropical No-Bake Strawberry Split Cake

Tropical No-Bake Strawberry Split Cake is a cool, creamy dessert that layers classic banana split flavors with a tropical twist. With a buttery graham cracker crust, sweet pineapple, fresh strawberries, and a smooth cream cheese filling, it’s an easy, crowd-pleasing treat that’s perfect for warm weather or when I want something refreshing without turning on the oven.

Why You’ll Love This Recipe

I love how simple and bright this dessert is. It combines the fruity, nostalgic flavors of a banana split with the lightness of a no-bake cream cake. The layers come together quickly, and it chills beautifully into a soft, scoopable treat. Whether I’m making it for a party, potluck, or just to have a sweet treat ready in the fridge, this cake is always a hit.

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)
instant vanilla pudding mix
cold milk
whipped topping (like whipped cream or whipped topping spread)
optional: shredded coconut, chopped nuts, maraschino cherries for garnish

directions

1. I mix the graham cracker crumbs with melted butter until well combined, 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 together until smooth and creamy.

3. I spread the cream cheese mixture evenly over the crust.

4. I layer the sliced bananas on top of the cream cheese mixture.

5. I spoon the drained crushed pineapple over the bananas.

6. I layer the sliced strawberries next, spreading them evenly.

7. In a separate bowl, I whisk the vanilla pudding mix with cold milk until thickened, then spread it over the fruit layer.

8. I top the entire dish with whipped topping, spreading it all the way to the edges.

9. I chill the cake in the fridge for at least 4 hours, or until set.

10. Before serving, I garnish with coconut, nuts, and maraschino cherries if I want to give it that classic banana split finish.

Servings and timing

This recipe makes about 12 servings. It takes around 25 minutes to assemble and at least 4 hours to chill, so I usually plan ahead and make it the night before serving.

Variations

Sometimes I swap the pineapple for mango or papaya to add more tropical flair. I’ve also layered in kiwi slices or used chocolate pudding instead of vanilla for a twist. If I want a bit of crunch, I sprinkle chopped pecans or toasted coconut between the layers. For a lighter version, I use light cream cheese and sugar-free pudding.

storage/reheating

I store the cake covered in the refrigerator for up to 3 days. Because of the fresh fruit, it’s best enjoyed within a couple of days. I don’t freeze this one—it’s meant to stay soft and creamy.

FAQs

Can I make this cake ahead of time?

Yes, I usually make it the night before. The flavors meld together better with time, and it slices more cleanly after chilling overnight.

Do I have to use instant pudding?

Instant pudding works best because it sets quickly without cooking. I don’t use cook-and-serve for this recipe—it won’t set properly in the fridge.

Can I use fresh pineapple instead of canned?

Yes, I’ve used finely chopped fresh pineapple, but I make sure to drain off any extra juice to keep the cake from getting soggy.

What’s the best way to keep bananas from browning?

I layer them right between the cream cheese and pineapple to reduce their exposure to air. A light spritz of lemon juice also helps keep them fresh-looking.

Can I make this in a smaller pan?

Yes, I’ve made a half batch in an 8×8-inch dish. I just reduce all the ingredients by half, and it turns out just as good.

Conclusion

Tropical No-Bake Strawberry Split Cake is a fun, fruity dessert that brings sunshine to the table no matter the season. With layers of creamy filling, fresh fruit, and a buttery crust, it’s a sweet, chilled treat that’s as easy to make as it is to love. Whether I’m serving it at a summer gathering or just treating myself, this no-bake cake always feels like a little tropical escape.