Banana Split Dump Cake (Print Version)

Banana split-inspired dump cake featuring bananas, crushed pineapple, cherries, chocolate chips and a buttery topping.

# Recipe Ingredients:

01 - 2 ripe bananas, sliced

02 - 1 can (20 oz) crushed pineapple, drained

03 - 1 cup maraschino cherries, halved

04 - 1 box (about 15 oz) yellow cake mix

05 - 1/2 cup chocolate chips

06 - 1/2 cup chopped walnuts or pecans (optional)

07 - 1/2 cup unsalted butter, melted

08 - Whipped cream

09 - Extra maraschino cherries

10 - Chocolate syrup

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.

02 - Arrange sliced bananas evenly over the bottom of the prepared baking dish.

03 - Spread drained crushed pineapple on top of the banana layer.

04 - Evenly scatter halved maraschino cherries over the pineapple layer.

05 - Sprinkle dry yellow cake mix evenly across the fruit layers without mixing.

06 - Distribute chocolate chips and nuts evenly over the cake mix.

07 - Drizzle melted unsalted butter evenly over the entire surface.

08 - Bake for 35 to 40 minutes until the top is golden and edges are bubbling.

09 - Allow to cool slightly before serving. Garnish with whipped cream, extra cherries, and chocolate syrup if desired.

01 -

No mixing bowls or electric gadgets—just layers, drizzle, and bake, like kitchen magic for easygoing hosts.
The buttery edges and gooey center taste like a banana split and birthday cake ran away together.

02 -

Once I forgot to drain the pineapple—what I got was fruit soup with cake islands, so now I’m religious about this step.
Sprinkling the cake mix evenly is worth those extra seconds; lumps turn out dry and distract from the gooey goodness.

03 -

Let the cake sit at least ten minutes after baking—it stays together better and the flavors meld.
Using parchment paper under the fruit makes serving cleaner (and cleanup a breeze, too).