Banana Split Dump Cake Recipe
If you love a classic banana split but don’t feel like fussing with ice cream sundaes, this Banana Split Dump Cake Recipe is your new best friend—easy, oven-baked, family-friendly, and full of all that banana–pineapple–cherry–chocolate goodness in one cozy pan.
I’ve been baking for my family for over three decades now, and I can tell you: this banana split dessert is the one that gets scraped clean at every church supper, school potluck, and big family cookout. It’s a simple fruit dump cake with layers of banana, pineapple, cherry, chocolate, and buttery cake mix—basically a warm, spoonable banana split sundae without the ice cream melting all over the table.
You get all the nostalgic flavors of a banana split, but in an easy dump cake recipe that takes maybe 10–15 minutes to get in the oven. It’s a terrific quick banana dessert when you’ve got ripe bananas hanging around and a box of cake mix in the pantry.
Why You’ll Love This Banana Split Dump Cake Recipe
Let me explain why this oven baked banana split really earns a spot in your recipe box:
- Ridiculously easy “dump and bake” method – No mixer, no creaming butter, no fancy steps; you literally layer and bake.
- Pantry and fridge staples – Uses boxed cake mix, canned pineapple, cherry pie filling, and ripe bananas you probably already have.
- Perfect for potlucks and parties – This family friendly dessert serves a crowd and travels well in a 9×13 pan.
- Layered banana dessert goodness – Every scoop has fruit, chocolate, and buttery cake, just like a banana chocolate cherry cake.
- Customizable toppings – Serve it sundae-style with whipped cream, nuts, and even a cherry on top.
- Forgiving and beginner-friendly – Great “starter” recipe for kids or new bakers because it’s hard to mess up.
- Works year-round – Bright pineapple and cherry make it feel summery, but the warm baked fruit is cozy enough for holidays.
- Easy make-ahead dessert – You can bake it earlier in the day and warm it up right before serving.
Honestly, this is the kind of easy dump cake that makes you look like you fussed way more than you actually did.
Ingredients
Here’s everything you’ll need for this Banana Split Dump Cake Recipe. I’ll also share a few tips from my kitchen notes.
For the cake:
- 3–4 medium ripe bananas, sliced (about 2 cups of slices; a few brown spots are perfect)
- 1 can (20 oz) crushed pineapple in juice, undrained
(juice adds moisture and that banana pineapple dessert flavor) - 1 can (21 oz) cherry pie filling
(any brand works—look for one with whole cherries, not just gel) - 1 box (15.25 oz) yellow cake mix
(Duncan Hines, Betty Crocker, or your favorite brand) - 1/2 cup chocolate chips (semi-sweet or milk chocolate)
- 1/2 cup chopped walnuts or pecans (optional, for crunch)
- 3/4 cup (1 1/2 sticks) unsalted butter, thinly sliced or melted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon (optional but lovely with banana)
- Pinch of salt
For serving (optional but highly recommended):
- Whipped cream or vanilla ice cream
- Maraschino cherries
- Extra sliced bananas
- Crushed nuts or sprinkles
- Chocolate syrup or caramel sauce
Ingredient tips:
- Bananas: Use ripe but not mushy—yellow with brown speckles gives the best flavor and texture for a chocolate banana cake vibe.
- Pineapple: Make sure you don’t drain it; the juice helps create that gooey, spoonable texture that makes this such a simple fruit dump cake.
- Cake mix: Yellow cake is my first choice, but white, French vanilla, or even chocolate cake mix can all work for a fun twist.
- Butter: Slicing cold butter into thin pieces gives you more even coverage, but you can also melt it and drizzle it. I’ve done both, and both work.
Directions
This banana split dessert comes together fast. You’ll be layering, not whisking—so it’s very weeknight-friendly.
-
Preheat the oven and prep the pan.
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. A glass or ceramic pan works best for even baking. -
Layer the banana slices.
Lay the sliced bananas in a single layer on the bottom of the pan. It doesn’t have to be perfect, but try to cover most of the surface; this becomes the “banana base” of your layered banana dessert. -
Add the pineapple.
Spoon the crushed pineapple (with all of its juice) over the bananas and spread it gently. You want a fairly even layer so every scoop gets that banana pineapple dessert flavor. -
Spread the cherry pie filling.
Dollop the cherry pie filling over the pineapple and spread it as evenly as you can. This creates that classic cherry pineapple dump cake effect—fruit on fruit with almost no effort. -
Season and flavor.
Drizzle the vanilla extract over the fruit and sprinkle on the cinnamon and a pinch of salt. The salt brightens the sweetness, and the cinnamon adds a subtle warmth that makes folks ask, “What’s that extra flavor?” -
Add the dry cake mix.
Sprinkle the yellow cake mix evenly over the entire surface. Don’t stir. This is the “dump cake recipe” magic—you’re creating a buttery, cobbler-like top as it bakes. -
Top with chocolate and nuts.
Sprinkle the chocolate chips and nuts (if using) evenly over the cake mix. The chocolate melts into the buttery crumbs and fruit, giving that chocolate banana cherry cake flavor without extra work. -
Add the butter.
Lay the thin slices of butter over the top of the cake mix, covering as much of the surface as possible. If you prefer, melt the butter and drizzle it evenly. Some patches of dry mix are okay; the fruit underneath will hydrate it as it bakes. -
Bake.
Bake in the preheated oven for 40–50 minutes, or until the top is golden brown and the edges are bubbly. Every oven is a little different; start checking around 35 minutes. The top should look set and crisp in spots, not powdery. -
Rest, then serve.
Let the cake rest for 15–20 minutes before serving. This helps it set up, so you get nice scoops instead of a lava flow of hot fruit. Serve warm with a scoop of ice cream or a big cloud of whipped cream—and don’t forget a cherry on top.
You know what? It’s one of those desserts that smells so good, your family drifts into the kitchen without you even calling them.
Servings & Timing
- Yield: About 10–12 servings
- Prep Time: 10–15 minutes
- Bake Time: 40–50 minutes
- Rest Time: 15–20 minutes
- Total Time: About 1 hour 15 minutes
For a busy weeknight or a last-minute potluck, this is about as easy as a layered banana dessert gets—most of the time is hands-off in the oven.
Variations
Once you’ve made this Banana Split Dump Cake Recipe once or twice, you can start playing around with it. Here are a few fun ideas:
- Chocolate Lover’s Version: Use chocolate cake mix and extra chocolate chips for an ultra-rich banana chocolate cherry cake.
- Tropical Twist: Add a handful of shredded coconut on top of the cake mix before the butter for a more island-style banana pineapple dessert.
- Nut-Free Version: Skip the nuts and add extra chocolate chips or mini marshmallows for kid-friendly texture without allergens.
- Strawberry Swap: Replace half (or all) of the cherry pie filling with strawberry pie filling for a strawberry-banana split twist.
- Lighter Version: Use less butter (1/2 cup) and a sugar-free cake mix, and serve with light whipped topping.
- Gluten-Free Dump Cake: Use a gluten-free yellow cake mix and double-check your pie filling to make sure it’s gluten-free.
Storage & Reheating
This easy potluck dessert also behaves nicely as leftovers—if you have any.
- Room temperature: Let the cake cool completely, then cover tightly. It can sit at room temperature for up to 1 day if your kitchen isn’t too warm.
- Refrigerator: Store covered in the fridge for 3–4 days. The banana flavor actually deepens by day two.
- Freezer: Scoop cooled portions into freezer-safe containers, seal well, and freeze for up to 2 months.
- Reheating: Warm individual servings in the microwave for 20–30 seconds or reheat the whole pan (covered with foil) in a 300°F oven for 10–15 minutes, just until warmed through.
- Make-ahead tip: You can bake this banana split dump cake earlier in the day, cool it, and rewarm gently right before serving. I don’t recommend assembling it ahead and letting it sit unbaked, though—the bananas can discolor.
Notes
A few things I’ve learned after making this banana split cake recipe more times than I can count:
- Don’t stir the layers. It’s tempting, but resist. The whole charm of a dump cake recipe is those distinct fruit and cake layers that form as it bakes.
- Banana thickness matters. Slice bananas about 1/4-inch thick. Too thin and they disappear; too thick and they can get a little mushy.
- Watch the top for doneness. If the top is getting too dark but the middle still looks very wet, tent the pan loosely with foil and keep baking.
- Let it rest. I know everyone wants to dig in, but that 15–20 minute rest really helps the texture; the juices thicken and you get better scoops.
- Serving style: For potlucks, I usually bring a can of whipped cream, a jar of cherries, and a little container of nuts so everyone can “build” their own banana split dessert bowl.
- Flavor balance: If your crowd doesn’t like things very sweet, serve with unsweetened or lightly sweetened whipped cream. It balances the sweetness from the cake mix and pie filling.
This is one of those recipes where “imperfect” still tastes amazing—so don’t stress the details too much.
FAQs
Can I use fresh pineapple instead of canned?
Yes, but you’ll need some liquid; chop the pineapple finely and add 1/4–1/3 cup pineapple juice or water so the cake stays moist.
Can I make this Banana Split Dump Cake Recipe without bananas?
You can, though it won’t really be a banana split dessert anymore—it will still be a great cherry pineapple dump cake.
Do I have to use yellow cake mix?
No; white, French vanilla, or chocolate cake mix all work and give the oven baked banana split a slightly different flavor twist.
Why is my dump cake still powdery on top?
That usually means some areas didn’t get enough butter or moisture; next time, make sure the butter is spread more evenly or drizzle a bit more melted butter over the dry spots halfway through baking.
Can I cut the recipe in half?
Yes—use an 8×8 or 9×9 pan and half of each ingredient, and start checking for doneness around 30–35 minutes.
Is this recipe kid-friendly?
Very much so. Kids can help layer the bananas, sprinkle cake mix, and add chocolate chips. Just handle the oven part yourself.
Can I serve this cold?
You can, but it shines when it’s warm. If serving cold, I like to add a little extra whipped cream and maybe a drizzle of chocolate syrup.
What’s the best way to make it look pretty for company?
Spoon warm cake into bowls, add a scoop of vanilla ice cream, top with whipped cream, nuts, and a cherry—just like a banana split sundae in dessert bowl form.
Conclusion
This Banana Split Dump Cake Recipe takes everything you love about a classic banana split—bananas, pineapple, cherries, chocolate, nuts—and tucks it into one easy, cozy, oven-baked dessert. It’s simple enough for a Tuesday night, but fun and festive enough for birthdays, holidays, and every potluck in between.
If you try this banana split dump cake, I’d love to hear how it went—did you go heavy on the chocolate, or keep it more fruity? Leave a comment, share a photo, or pass the recipe along to another busy cook who needs a reliable, crowd-pleasing dessert. And if you enjoy this one, you might like exploring my other easy dump cake recipes and family friendly desserts next.
Banana Split Dump Cake
Ingredients
- 3-4 medium ripe bananas sliced, about 2 cups; yellow with brown speckles
- 20 oz can crushed pineapple in juice undrained
- 21 oz can cherry pie filling
- 15.25 oz box yellow cake mix
- 1/2 cup chocolate chips semi-sweet or milk chocolate
- 1/2 cup chopped walnuts or pecans optional, for crunch
- 3/4 cup unsalted butter 1 1/2 sticks; thinly sliced or melted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon optional, adds warmth
- 1 pinch salt
- Whipped cream or vanilla ice cream for serving, optional
- Maraschino cherries for serving, optional
- Extra sliced bananas for serving, optional
- Crushed nuts or sprinkles for serving, optional
- Chocolate syrup or caramel sauce for serving, optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray. A glass or ceramic pan works best for even baking.
- Lay the sliced bananas in a single layer on the bottom of the prepared pan. Cover most of the surface; this forms the banana base.3-4 medium ripe bananas
- Spoon the crushed pineapple with all of its juice over the bananas and spread gently into an even layer.20 oz can crushed pineapple in juice
- Dollop the cherry pie filling over the pineapple and spread as evenly as possible to cover the surface.21 oz can cherry pie filling
- Drizzle the vanilla extract over the fruit layers. Sprinkle on the ground cinnamon (if using) and a pinch of salt.1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, 1 pinch salt
- Sprinkle the dry yellow cake mix evenly over the entire surface of the fruit. Do not stir.15.25 oz box yellow cake mix
- Sprinkle the chocolate chips and chopped nuts (if using) evenly over the cake mix.1/2 cup chocolate chips, 1/2 cup chopped walnuts or pecans
- Lay thin slices of butter over the top, covering as much of the surface as possible, or drizzle melted butter evenly over the cake mix. Some small dry spots are okay.3/4 cup unsalted butter
- Bake in the preheated oven for 40–50 minutes, or until the top is golden brown and the edges are bubbly. Start checking around 35 minutes; the top should look set, not powdery.
- Let the cake rest for 15–20 minutes to allow the juices to thicken. Serve warm, topped with whipped cream or vanilla ice cream and additional banana split toppings if desired.Whipped cream or vanilla ice cream, Maraschino cherries, Extra sliced bananas, Crushed nuts or sprinkles, Chocolate syrup or caramel sauce
