Tropical No-Bake Strawberry Split Cake That Tastes Like a Vacation

This tropical no-bake strawberry split cake is one of my favorite chilled desserts—it’s fruity, creamy, and full of sunny flavor. With layers of crushed graham crackers, sweetened cream cheese, pineapple, bananas, and juicy strawberries, it tastes like a tropical getaway in every bite. Best of all? I don’t even have to turn on the oven.

Why I Love This Recipe

I love this cake because it’s incredibly easy to make and always a hit. It’s perfect for spring and summer when I want something light but indulgent. The combination of creamy layers and fresh fruit reminds me of a banana split, but with a tropical twist thanks to the pineapple. And since it’s no-bake, it’s a lifesaver on hot days or when I need a quick make-ahead dessert for parties.

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

• Strawberries, sliced

• Whipped topping (like Cool Whip)

• Maraschino cherries (optional for topping)

• Chopped pecans or walnuts (optional for crunch)

Directions

1. I start by mixing the graham cracker crumbs with melted butter, then press the mixture firmly into the bottom of a 9×13-inch dish to form the crust.

2. In a separate bowl, I beat the softened cream cheese with powdered sugar until smooth and fluffy.

3. I gently spread the cream cheese mixture over the crust, being careful not to pull up the crumbs.

4. Next, I layer on the drained pineapple, followed by a layer of sliced bananas and then strawberries.

5. I spread a thick layer of whipped topping over the fruit, smoothing it out to cover everything completely.

6. For a fun finish, I garnish the top with extra strawberries, maraschino cherries, and a sprinkle of chopped nuts if I’m using them.

7. I chill the cake for at least 4 hours (or overnight) so it sets up and the flavors can blend together.

Servings and Timing

This dessert makes about 12 to 15 servings, depending on how big I slice it. It takes around 20 minutes to prep, then needs at least 4 hours in the fridge to chill and set.

Variations

Sometimes I switch up the fruit depending on what I have. Mango and kiwi give it even more of a tropical flair. I’ve also made it with a layer of vanilla or banana pudding between the cream cheese and fruit for extra richness. And when I want to make it lighter, I use light cream cheese and whipped topping—still super satisfying.

Storage/Reheating

This cake keeps well in the fridge for up to 3 days. I cover it tightly with plastic wrap or store leftovers in an airtight container. Since it’s a no-bake dessert with fruit, I don’t freeze it—it’s best enjoyed fresh and chilled.

FAQs

Can I make this dessert ahead of time?

Yes! I always make it the night before so it has time to chill and set. The flavor gets even better overnight.

How do I keep the bananas from browning?

I toss the banana slices in a little lemon juice before layering to keep them fresh and bright.

Can I use fresh whipped cream instead of whipped topping?

Absolutely. I’ve made it both ways. Just make sure the whipped cream is stabilized (with a little powdered sugar or gelatin) so it holds up.

Is there a nut-free version?

Yes, I just skip the chopped nuts on top or use toasted coconut flakes for added texture instead.

Can I make this gluten-free?

I use gluten-free graham crackers for the crust, and everything else stays the same. Super easy swap!

Conclusion

This tropical no-bake strawberry split cake is one of those feel-good desserts that always brings smiles. It’s fruity, creamy, and full of sunshine in every slice. Whether I’m hosting a party or just want a treat for myself, this cake is always the perfect way to cool off and satisfy my sweet tooth—no oven required.

Tropical No-Bake Strawberry Split Cake That Tastes Like a Vacation

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• Author: Linda
• Prep Time: 20 minutes
• Total Time: 4 hours 20 minutes
• Yield: 12–15 servings
• Category: Dessert, No-Bake, Summer Treat
• Method: No-Bake, Layered
• Cuisine: American, Tropical-Inspired
• Diet: Gluten Free

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Description

This No-Bake Strawberry Split Cake is a dreamy, tropical-inspired dessert that layers sweet cream cheese, juicy fruit, and whipped topping over a buttery graham cracker crust. With bananas, strawberries, and pineapple in every bite, it’s like a banana split meets a vacation in cake form—no oven required. Perfect for warm weather and make-ahead entertaining!

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Ingredients

• 2 cups graham cracker crumbs
• ½ cup melted butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 (20 oz) can crushed pineapple, well-drained
• 2–3 bananas, sliced
• 1½ cups sliced strawberries
• 1 (8 oz) container whipped topping (like Cool Whip)
• Maraschino cherries (optional, for garnish)
• ¼ cup chopped pecans or walnuts (optional, for crunch)

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Instructions

1. Make the Crust: In a bowl, mix graham cracker crumbs with melted butter until well combined. Press into the bottom of a 9×13-inch dish to form an even layer.

2. Prepare Cream Cheese Layer: Beat cream cheese and powdered sugar together until smooth and fluffy. Gently spread over the crust.

3. Layer the Fruit: Add an even layer of drained crushed pineapple, followed by sliced bananas, then strawberries.

4. Top It Off: Spread whipped topping evenly over the fruit.

5. Garnish: Top with extra strawberries, cherries, and chopped nuts, if using.

6. Chill: Refrigerate for at least 4 hours or overnight before serving.

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Notes

• For extra tropical flavor, add mango, kiwi, or coconut flakes.
• Toss banana slices in lemon juice to prevent browning.
• Substitute fresh whipped cream (stabilized) if you prefer.
• Make it gluten-free by using GF graham crackers.
• For added richness, layer in vanilla or banana pudding before the fruit.