Banana Split Easter Cake

3 sticks soft butter
2 c. crushed graham crackers
2 eggs
2 c. powdered sugar
4 to 6 bananas, sliced thinly
1 (#2) can crushed pineapple, drained
1 lg. container whipped topping
1 sm. bottle maraschino cherries
1/2 c. crushed pecans


Mix 1 stick butter with graham cracker crumbs and press into 13 x 9 x 2 inch pan. Beat eggs, remaining butter and powdered sugar for 10 minutes in electric mixer. Spread mixture over crumbs and arrange sliced bananas on top. Spread pineapple over bananas and cover with whipped topping. Sprinkle with nuts and arrange cherries on top. Refrigerate overnight.

This Banana Split Easter Cake recipe is part of our Easter recipes collection.