Banana Split Dump Cake
This Banana Split Dump Cake has all the flavors of a classic banana split—banana, pineapple, cherries, chocolate, and nuts—baked into a warm, cozy, scoopable dessert with a buttery cake topping.
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
Notes
Storage: Keep covered at room temperature up to 1 day, or refrigerate 3–4 days. For longer storage, freeze portions up to 2 months and thaw overnight in the fridge. Reheat individual servings in the microwave for 20–30 seconds, or warm the covered baking dish in a 300°F oven for about 15 minutes. If any small dry patches of cake mix remain after baking, gently stir them into the fruit and let the dish rest a few minutes so the juices absorb. For nut-free, omit nuts and add extra chocolate chips or sprinkles. For gluten-friendly, use a gluten-free yellow cake mix and ensure your pie filling is gluten-free.
Nutrition
Calories: 350kcal
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