Description
This Banana Split Dump Cake brings all the nostalgic flavors of a classic banana split into an easy, oven-baked dessert. With layers of sweet fruit, rich chocolate, and buttery cake topping, it’s a low-effort treat that delivers big on taste. Perfect for potlucks, parties, or a fun family night, this dump cake captures the charm of an ice cream parlor favorite—no scooping required.
Ingredients
1 can (20 oz) crushed pineapple, undrained
2 to 3 ripe bananas, sliced
1 can (21 oz) strawberry pie filling
1 box yellow cake mix
½ cup mini chocolate chips
½ cup chopped walnuts or pecans
1 cup unsalted butter, melted
Optional toppings: whipped cream, maraschino cherries, extra chocolate chips or nuts
Instructions
1️⃣ Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
2️⃣ Spread the crushed pineapple evenly across the bottom of the dish. Layer the sliced bananas over the pineapple.
3️⃣ Spoon the strawberry pie filling evenly over the bananas, spreading it gently to cover the surface.
4️⃣ Sprinkle the dry cake mix evenly over the fruit mixture without stirring. Make sure the entire top is covered.
5️⃣ Drizzle the melted butter slowly and evenly over the cake mix, trying to moisten as much of the dry mix as possible.
6️⃣ Top with mini chocolate chips and chopped nuts.
7️⃣ Bake for 45 to 50 minutes, or until the top is golden and bubbly. Let it cool for at least 15 minutes before serving.
Notes
Serve warm with whipped cream and a cherry on top for the full banana split effect. You can substitute the strawberry pie filling with cherry for a variation or add a layer of sliced fresh strawberries for extra texture. This dessert is best enjoyed the same day it’s baked but can be stored in the fridge and reheated. A scoop of vanilla or chocolate ice cream makes it even more indulgent.