Banana Split Dump Cake (Printable version)
Gooey baked dessert with layers of fresh bananas, pineapple, cherries, and chocolate chips topped with buttery cake mix.
# What You'll Need:
→ Fruit and Fillings
01 - 2 large ripe bananas, sliced
02 - 1 can (19 oz) crushed pineapple, drained
03 - 1 cup maraschino cherries, halved
04 - 1/2 cup mini chocolate chips
→ Dry and Refrigerated
05 - 1 box (15 oz) yellow cake mix
06 - 1/2 cup unsalted butter, melted
→ Extras (Optional)
07 - 1 cup chopped walnuts or pecans
08 - Whipped cream, for serving
09 - Chocolate syrup, for drizzling
# Directions:
01 - Preheat your oven to 350°F. Grease a 9x13-inch baking dish.
02 - Arrange the banana slices evenly on the bottom of the dish.
03 - Layer the drained crushed pineapple over the bananas.
04 - Sprinkle the halved maraschino cherries and mini chocolate chips evenly over the pineapple.
05 - Add a layer of chopped walnuts or pecans for extra crunch if desired.
06 - Evenly sprinkle the dry cake mix over the fruit and toppings, covering all areas.
07 - Pour the melted butter evenly over the cake mix. Do not stir.
08 - Bake for 40–45 minutes, or until the top is golden and the filling is bubbly.
09 - Let cool slightly before serving. Garnish with whipped cream, a drizzle of chocolate syrup, and extra cherries if desired.
# Expert advice:
01 -
- The buttery crust forms these incredible crispy edges that people fight over
- You get all the nostalgia of a banana split without the hassle of assembling sundaes for a crowd
02 -
- Whatever you do, don't stir the butter into the cake mix or you'll lose that magical crispy topping
- Letting it rest for 10 minutes after baking helps the layers set up so you can actually see them when you serve
03 -
- Run your knife under hot water between slices for cleaner portions
- Serve with a big scoop of vanilla bean ice cream to balance all that sweetness