Banana Split Dump Cake
This Banana Split Dump Cake is an easy, oven-baked dessert layered with ripe bananas, crushed pineapple, cherry pie filling, yellow cake mix, chocolate chips, and butter. It delivers all the flavors of a classic banana split in one warm, scoopable pan—perfect for potlucks, parties, or a simple family dessert.
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
Notes
Slice bananas about 1/4 inch thick so they hold their texture. Do not stir the layers—dump cakes bake into distinct fruit and cake layers. If the top browns too quickly while the center still looks very wet, tent loosely with foil and continue baking. Letting the dessert rest before serving improves the texture and makes scooping easier. For potlucks, bring whipped cream, nuts, and cherries so everyone can top their own serving like a banana split.
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