Banana Split Dump Cake (Printable version)

Banana split flavors layered with bananas, crushed pineapple, chocolate chips and cherries, baked until golden.

# What You'll Need:

01 - 2 ripe bananas, sliced

02 - 1 can (20 oz) crushed pineapple, drained

03 - 1 cup maraschino cherries, halved (plus extra for garnish)

04 - 1 box (about 15 oz) yellow cake mix

05 - 1/2 cup chocolate chips

06 - 1/2 cup chopped walnuts or pecans (optional)

07 - 1/2 cup unsalted butter, melted

08 - Whipped cream

09 - Extra maraschino cherries

10 - Chocolate syrup

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.

02 - Arrange the sliced bananas evenly over the base of the prepared baking dish.

03 - Spread drained crushed pineapple over the banana layer.

04 - Scatter halved maraschino cherries evenly over pineapple.

05 - Evenly sprinkle the dry cake mix across the fruit layers without mixing.

06 - Distribute chocolate chips and chopped walnuts or pecans over cake mix.

07 - Drizzle melted butter evenly over entire surface.

08 - Bake for 35 to 40 minutes until the top is golden and the edges are bubbling.

09 - Let cool slightly before serving. Garnish with whipped cream, extra cherries, and chocolate syrup if desired.

01 -

It tastes like a nostalgic banana split with no fancy equipment or fuss—almost as if you’re getting away with something.
This one-pan bake guarantees a showy dessert that always impresses, even when you need to feed a hungry crowd in a hurry.

02 -

Once, I rushed the butter drizzle and skipped some dry spots—the result was unbaked cake mix patches, so be patient and pour carefully.
Draining the pineapple well is key; leaving it too wet makes the cake more pudding than crisp.

03 -

Let the baked cake rest at least 10 minutes before scooping—it’s molten straight from the oven.
The secret to crisp topping is making sure every bit of cake mix is moistened by butter—use a spoon to gently poke any dry spots before baking.