Banana Split Dump Cake (Printable)
Layered banana split flavors: bananas, pineapple, cherries and chocolate chips baked under a buttery cake topping.
# What You’ll Need:
→ Fruits
01 - 2 ripe bananas, sliced
02 - 1 can (20 oz) crushed pineapple, drained
03 - 1 cup maraschino cherries, halved (plus extra for garnish)
→ Cake & Toppings
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
→ Garnish (optional)
08 - Whipped cream
09 - Extra maraschino cherries
10 - Chocolate syrup
# How To Make It:
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.
# Expert Advice:
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.