Banana Split Dump Cake Recipe – Easy Dessert Idea
Banana split dump cake is a fun and easy dessert that combines the flavors of a classic banana split in cake form. Layers of bananas, pineapple, chocolate, and cherries are baked together into a sweet, gooey treat that’s perfect for potlucks, parties, or family dinners. With minimal prep and maximum flavor, this recipe is a crowd‑pleaser that delivers nostalgic sweetness in every bite.
Equipment
- 9x13-inch glass baking dish
- Mixing bowls
- Measuring Cups and Spoons
- Spatula
- Knife for slicing fruit
Ingredients
- 3 ripe but firm bananas, sliced
- 1 can (20 oz) crushed pineapple, drained
- 1 cup semi-sweet chocolate chips
- 1 box yellow cake mix (or chocolate/strawberry for variation)
- 1 cup unsalted butter, melted
- ½ cup chopped walnuts or pecans
- ½ cup maraschino cherries, halved
- Whipped cream or vanilla ice cream, for serving
- Pinch of salt
Instructions
- Preheat oven: Set oven to 350°F (175°C). Grease or line baking dish with parchment.
- Layer fruit: Spread sliced bananas evenly in dish. Top with drained pineapple.
- Add chocolate: Sprinkle chocolate chips over fruit.
- Cake mix: Evenly scatter dry cake mix over the top. Do not stir.
- Butter drizzle: Pour melted butter evenly across cake mix.
- Toppings: Sprinkle nuts and cherries over surface. Add a pinch of salt.
- Bake: Bake for 40–45 minutes until golden and bubbly.
- Cool & serve: Let cool for 20 minutes. Serve warm with whipped cream or ice cream.
Notes
- Fruit choice: Fresh bananas add authenticity; canned pineapple ensures convenience.
- Cake mix options: Yellow is classic; chocolate adds richness; strawberry enhances fruity notes.
- Topping tip: Add whipped cream or ice cream after baking, never before.
- Texture balance: A pinch of salt prevents excessive sweetness.
- Storage: Refrigerate leftovers up to 4 days; reheat gently in oven.