Ingredients
Equipment
Method
Make the crust and filling
- Combine graham cracker crumbs and melted butter, then press the mixture firmly into a 9x13 pan to form an even crust. Visual cue: the crumbs should look like damp sand and hold together when pressed.
- Beat cream cheese and powdered sugar until smooth, then spread the mixture over the crust in an even layer. Visual cue: the surface should look glossy and free of lumps.
- Spread the well-drained crushed pineapple over the cream cheese layer, keeping it as even as possible. Visual cue: fewer liquid streaks should remain visible on top.
- Arrange the sliced bananas over the pineapple in a single, fairly even layer. Visual cue: you should still see the pineapple peeking through lightly at the edges.
- Spread whipped topping to cover completely, smoothing it to the corners of the pan. Visual cue: the bananas and pineapple should be fully hidden under the white topping.
Top and chill
- Top with maraschino cherries and chopped walnuts, distributing them across the surface. Visual cue: the topping should look like a sundae with visible red and brown bits.
- Drizzle chocolate and caramel syrup over the cake, then add any extra sprinkles if desired. Visual cue: you should see thin, contrasting lines against the white whipped topping.
- Refrigerate for at least 4 hours before slicing. Visual cue: the cake should feel firm and sliceable, with clean edges that don’t slump.
Notes
For the cleanest slices, drain the crushed pineapple very well and chill until fully firm (minimum 4 hours). Store covered in the refrigerator for up to 4 days; freeze is not recommended because the whipped topping and bananas can weep. For a lighter option, use reduced-fat cream cheese and light whipped topping.