Banana Split Dump Cake (Print version)

Gooey layered dessert with bananas, pineapple, chocolate chips and cherries baked under buttery cake mix.

# What you'll need:

→ Fruit and Fillings

01 - 2 large ripe bananas, sliced
02 - 1 can (19 oz) crushed pineapple, drained
03 - 1 cup maraschino cherries, halved
04 - 1/2 cup mini chocolate chips

→ Dry and Refrigerated

05 - 1 box (15 oz) yellow cake mix
06 - 1/2 cup unsalted butter, melted

→ Extras (Optional)

07 - 1 cup chopped walnuts or pecans
08 - Whipped cream, for serving
09 - Chocolate syrup, for drizzling

# How to make it:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - Arrange banana slices evenly on the bottom of the dish.
03 - Layer drained crushed pineapple over the bananas.
04 - Distribute halved maraschino cherries and mini chocolate chips evenly over the pineapple.
05 - Sprinkle chopped walnuts or pecans over the fruit layer for extra crunch, if desired.
06 - Evenly sprinkle dry cake mix over the fruit and toppings, covering all areas.
07 - Drizzle melted butter evenly over the cake mix. Do not stir.
08 - Bake for 40–45 minutes until the top is golden and filling is bubbly.
09 - Let cool slightly before serving. Garnish with whipped cream, chocolate syrup, and extra cherries if desired.

# Expert suggestions:

01 -
  • It captures every flavor of a banana split without any fancy techniques or measuring cups of melted chocolate
  • The texture magic between the crisp buttery topping and gooey fruit filling makes people think you spent hours on it
02 -
  • Whatever you do, do not stir the butter into the cake mix because that layering is exactly what creates the distinct crispy topping and soft fruit filling
  • Overdraining the pineapple is the mistake I made once that resulted in a slightly dry bottom layer, so keep just a little juice clinging to the fruit
03 -
  • Room temperature butter melts more evenly and creates better coverage over the dry cake mix, so take it out while preheating the oven
  • Use a light-colored baking dish instead of dark metal because glass and light pans cook more gently and prevent the bottom from scorching before the top is golden

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