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Banana Split Dump Cake Recipe
If you love the flavors of a classic ice cream sundae but want something warm, cozy, and ridiculously easy, this Banana Split Dump Cake Recipe is about to be your new go-to dessert for family nights, potlucks, and last-minute gatherings.
Warm bananas, juicy pineapple, sweet cherries, and a buttery cake topping come together in one pan—no mixer, no fuss, just that oven-baked banana split magic.
What Makes This Banana Split Dump Cake So Special?
Let me explain. A traditional banana split dessert is cold, layered, and usually topped with ice cream, whipped cream, and all the fun extras. This Banana Split Dump Cake Recipe takes those same flavors—banana, pineapple, cherry, chocolate—and turns them into a simple fruit dump cake that bakes up bubbly and golden in the oven.
Instead of scoops of ice cream, you get a warm, spoonable banana pineapple dessert with a crisp, buttery cake topping. It’s like a banana chocolate cherry cake and a cherry pineapple dump cake had a very tasty baby.
A few reasons it feels extra special in my house:
- It uses pantry-friendly ingredients—canned pineapple, cherry pie filling, a cake mix—so I can make it on a whim.
- It feeds a crowd, which makes it a perfect easy potluck dessert or Sunday dinner treat.
- It’s a very family friendly dessert. Kids can help layer the fruit and sprinkle the cake mix.
- You can serve it warm with ice cream, or at room temperature like a layered banana dessert.
Search trends over the last few years show a big rise in “easy dump cake” and “quick banana dessert” searches around holidays and summer cookouts. This recipe hits all those notes: simple, nostalgic, and just a little bit over-the-top—like any good banana split cake recipe should be.
You know what? This is the kind of dessert I bring when I want people to feel cared for, but I don’t want to be stuck in the kitchen all day.
Why You’ll Love This Banana Split Dump Cake Recipe
- Crazy easy: No mixer, no fancy tools—this is a true dump cake recipe where you layer and bake.
- Big banana split flavor: Bananas, pineapple, cherries, chocolate, and nuts give you that full banana split dessert experience.
- Perfect for a crowd: Makes a 9×13 pan, so it’s great for a big family dinner, church social, or neighborhood potluck.
- Customizable: Easy to adjust for nuts, chocolate, or even dairy needs—lots of fun variations.
- Kid-approved and kid-friendly: Simple steps mean little hands can help, and the flavors are classic and familiar.
- Budget-friendly: Uses boxed cake mix and canned fruit, which are usually very affordable.
- Minimal cleanup: One baking dish and a couple of measuring tools—done.
- Year-round dessert: Feels tropical in summer and cozy in winter, especially when served warm with ice cream.
Ingredients You’ll Need
Here’s everything you need for this oven baked banana split dump cake. I’ll add a few tips and simple swaps along the way.
- 4 medium ripe bananas, sliced (yellow with some brown speckles; avoid very mushy ones)
- 1 can (20 ounces) crushed pineapple in juice, undrained
- Tip: Use pineapple in juice, not syrup, so the dessert doesn’t get too sweet.
- 1 can (21 ounces) cherry pie filling
- Tip: Any store brand works; if you like things less sweet, use “lite” cherry pie filling.
- 1 box (15.25 ounces) yellow cake mix
- You can use white cake mix or funfetti for a twist, but yellow gives that classic banana split cake flavor.
- 1/2 cup (1 stick) unsalted butter, melted
- Salted butter works too—just skip any extra pinch of salt.
- 1/2 cup semisweet chocolate chips
- Mini chocolate chips melt nicely into little pockets of chocolate.
- 1/3 cup chopped walnuts or pecans (optional, but very “banana split” style)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (skip if using salted butter)
Optional for serving (highly recommended):
- Vanilla ice cream or frozen yogurt
- Whipped cream
- Maraschino cherries
- Chocolate syrup or hot fudge sauce
- Sprinkles, because why not?
A quick note on the bananas: Use ripe, not green, bananas for the best flavor. If they’re too soft, they’ll disappear into the fruit mixture. A few freckles on the peel are perfect—that’s when they’re sweet but still sliceable.
Step-by-Step Directions
This Banana Split Dump Cake Recipe comes together in layers. Think of it as building a sundae in a baking dish.
-
Preheat the oven.
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray so the cake doesn’t stick. -
Layer the pineapple.
Pour the entire can of crushed pineapple with its juice into the baking dish. Spread it out evenly with a spatula. This juicy layer helps keep the cake moist. -
Add the cherry layer.
Spoon the cherry pie filling over the pineapple. It doesn’t have to be perfect—just try to get it fairly even. This gives you that classic cherry stripe you’d see in a banana split dessert. -
Arrange the banana slices.
Slice your bananas into rounds, about 1/4-inch thick, and layer them over the cherries. Try not to make them too thin; you want them to hold their shape after baking. -
Add vanilla and salt.
Sprinkle the salt lightly over the fruit and drizzle the vanilla extract on top. This gives the whole dessert a more “from scratch” taste, even though we’re using a cake mix. -
Sprinkle the cake mix.
Open the yellow cake mix and sprinkle the dry mix evenly over the fruit. Use clean, dry hands or a spoon to spread it out. Don’t stir—this is the “dump” part of the dump cake recipe. -
Top with butter, chocolate, and nuts.
Pour the melted butter as evenly as you can over the cake mix. It doesn’t have to hit every speck; it will spread as it bakes.
Sprinkle the chocolate chips and nuts (if using) evenly on top. You’ve just made the banana chocolate cherry cake layer that really seals the deal. -
Bake until bubbly and golden.
Bake in the preheated oven for 40–50 minutes, or until the top is golden brown and the edges are bubbling.- If your oven runs hot, start checking around 35 minutes.
- The top should look crisp and set, not powdery with dry cake mix.
-
Cool slightly before serving.
Let the dump cake rest for at least 10–15 minutes. This helps the layers settle and makes it easier to scoop. It’s fantastic served warm, but still delicious at room temperature. -
Serve with all the banana split toppings.
Scoop the warm banana split dump cake into bowls. Top with vanilla ice cream, whipped cream, a drizzle of chocolate syrup, and a maraschino cherry if you’re feeling festive.
Honestly, once you add the ice cream and toppings, this becomes the ultimate oven baked banana split.
Servings & Timing
- Yield: About 10–12 servings (a solid family friendly dessert for a crowd)
- Prep Time: 10–15 minutes
- Bake Time: 40–50 minutes
- Cool Time: 10–15 minutes
- Total Time: About 1 hour 10 minutes
So you’re looking at just over an hour for a hot, comforting, easy dump cake that smells like a bakery and tastes like childhood.
Fun Variations to Try
Once you’ve made this version, you’ll probably want to play with it a little—that’s half the fun.
- Chocolate Lover’s Version: Use a chocolate cake mix instead of yellow for a richer chocolate banana cake vibe.
- Tropical Twist: Add 1/2 cup shredded coconut on top with the chocolate chips for more island flavor.
- Nut-Free Banana Split Dessert: Skip the nuts and add extra chocolate chips or sprinkles for crunch and color.
- Lighter Version: Use sugar-free or “lite” pie filling, pineapple in juice, and a reduced-sugar cake mix, then serve with frozen yogurt.
- Gluten-Friendly Variation: Use your favorite gluten-free yellow or vanilla cake mix and check that your pie filling is gluten-free.
- S’mores Style: Swap half the chocolate chips for mini marshmallows in the last 10 minutes of baking for a gooey top.
You can also play with different fruit fillings—raspberry, strawberry, or even peach. It won’t be a classic banana split cake recipe anymore, but it’ll still be an easy, layered banana dessert with lots of flavor.
Storage & Reheating Tips
This simple fruit dump cake stores well, which makes it great for making ahead.
-
Room Temperature:
If your kitchen isn’t too hot, you can keep the cooled cake covered at room temperature for up to 1 day. -
Refrigerator:
For longer storage, cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Keep in the fridge for 3–4 days. -
Freezer:
You can freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge. -
Reheating:
- Warm in the microwave for 20–30 seconds per serving.
- Or cover the baking dish with foil and warm in a 300°F oven for about 15 minutes.
If you’re planning ahead, you can assemble the fruit layers and cake mix earlier in the day, then wait to pour on the butter and bake right before serving. That way you still get that fresh, warm banana pineapple dessert feel.
Notes from My Kitchen
A few little things I’ve learned making this over and over:
- Don’t skip the salt and vanilla. They seem small, but they really help cut through the sweetness and give a homemade flavor.
- Watch your bananas. Too green and they’ll taste bland; too brown and they’ll melt away. Lightly speckled is the sweet spot.
- Check for dry patches. If, after baking, you see a small spot of dry cake mix, just stir that bit gently into the fruit and let it rest for a couple of minutes. The juices will fix it.
- Let it sit before scooping. Those 10–15 minutes of rest really help the layers relax and thicken up. It also keeps the ice cream from melting instantly.
- For potlucks: I like to bring it in the same baking dish, with a tub of ice cream in a cooler and a can of whipped cream. People serve themselves, and it always disappears.
You know what? This is one of those recipes that looks a little messy but makes people close their eyes on the first bite—that’s how you know it’s a keeper.
Frequently Asked Questions
Can I make this Banana Split Dump Cake Recipe without nuts?
Yes, absolutely. Just leave out the nuts and maybe add extra chocolate chips or sprinkles for texture.
Can I use fresh pineapple instead of canned?
You can, but you’ll need some juice; chop the pineapple fine and add a few tablespoons of pineapple or orange juice so the cake doesn’t turn out dry.
What type of cake mix works best?
Yellow cake mix is my favorite for that classic banana split flavor, but white, butter, or even chocolate cake mix all work well.
Do I have to use cherry pie filling?
No, but cherries are part of the classic banana split dessert taste. You can swap with strawberry or raspberry pie filling if that’s what your family loves.
How do I keep the top from burning?
If the top is browning too fast while the center is still pale, tent the dish lightly with foil for the last 10–15 minutes of baking.
Can I make this ahead for a party?
Yes. Bake it earlier in the day, let it cool, then rewarm gently before serving and add ice cream and toppings right at the table.
Is this recipe kid-friendly to make?
Definitely. Kids can help slice bananas (with supervision), spoon the pie filling, sprinkle cake mix, and add chocolate chips and nuts.
Can I reduce the sweetness?
Use pineapple in juice, “lite” cherry pie filling, and a reduced-sugar cake mix, and serve with unsweetened whipped cream or plain yogurt instead of ice cream.
Final Thoughts
This Banana Split Dump Cake Recipe has everything I love in a dessert: simple steps, everyday ingredients, and big, nostalgic flavor that tastes like family gatherings and summer nights. It’s a warm, layered banana dessert with all the charm of an ice cream parlor favorite, baked right in your oven.
If you try this easy dump cake, let me know how your family likes it—leave a comment, share your favorite variation, or tell me what toppings you used. And if you enjoy this, you might also love trying a classic cherry pineapple dump cake or a cozy chocolate poke cake next.
Banana Split Dump Cake
Ingredients
- 4 medium ripe bananas yellow with brown speckles, sliced into 1/4-inch rounds
- 20 ounces crushed pineapple in juice canned, undrained
- 21 ounces cherry pie filling canned
- 15.25 ounces yellow cake mix boxed; white or funfetti may be substituted
- 1/2 cup unsalted butter melted; use salted butter and omit added salt if preferred
- 1/2 cup semisweet chocolate chips mini chocolate chips melt especially well
- 1/3 cup chopped walnuts or pecans optional
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt omit if using salted butter
- vanilla ice cream or frozen yogurt optional, for serving
- whipped cream optional, for serving
- maraschino cherries optional, for serving
- chocolate syrup or hot fudge sauce optional, for serving
- sprinkles optional, for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray so the cake doesn’t stick.
- Pour the entire can of crushed pineapple with its juice into the prepared baking dish. Spread it out evenly with a spatula to form the bottom layer.20 ounces crushed pineapple in juice
- Spoon the cherry pie filling evenly over the pineapple layer. It does not need to be perfect, but aim for an even distribution.21 ounces cherry pie filling
- Slice the ripe bananas into roughly 1/4-inch rounds and layer them evenly over the cherry pie filling.4 medium ripe bananas
- Sprinkle the salt lightly over the fruit layers and drizzle the vanilla extract evenly on top to enhance the flavor.1 teaspoon vanilla extract, 1/4 teaspoon salt
- Open the yellow cake mix and sprinkle the dry mix evenly over the entire surface of the fruit. Do not stir; simply spread it out with clean hands or a spoon.15.25 ounces yellow cake mix
- Pour the melted butter as evenly as possible over the cake mix layer. Sprinkle the chocolate chips and chopped walnuts or pecans (if using) evenly over the top.1/2 cup unsalted butter, 1/2 cup semisweet chocolate chips, 1/3 cup chopped walnuts or pecans
- Bake in the preheated oven for 40–50 minutes, or until the top is golden brown and the edges are bubbling. Start checking around 35 minutes if your oven runs hot. The top should look crisp and set, not powdery with dry cake mix.
- Remove the baking dish from the oven and let the dump cake rest for 10–15 minutes. This allows the layers to settle and makes it easier to scoop.
- Scoop the warm banana split dump cake into bowls. Top with vanilla ice cream or frozen yogurt, whipped cream, a drizzle of chocolate syrup or hot fudge, maraschino cherries, and sprinkles as desired.vanilla ice cream or frozen yogurt, whipped cream, maraschino cherries, chocolate syrup or hot fudge sauce, sprinkles
