Banana Split Dump Cake

My aunt brought this to our summer block party last year and I swear, people were hovering around the pan before she even set it down on the picnic table. Someone asked for the recipe three bites in, and when she said "dump cake" with a completely straight face, half the room thought she was making up words on the spot. Now it's the first thing I bake when I need to feed a crowd without actually trying.

Last month my neighbor texted at 7 PM asking what dessert she could bring to a potluck in two hours. I talked her through this recipe over the phone and she showed up looking sheepish with aluminum foil over her dish, claiming she almost burned it on top. People went absolutely feral over it, and now she makes it weekly for her family.

Ingredients

• 2 large ripe bananas, sliced: The riper they are, the sweeter and more authentic that banana split flavor becomes
• 1 can (540 ml/19 oz) crushed pineapple, drained: Give it a good squeeze or your cake might end up soggy in spots
• 1 cup maraschino cherries, halved: Those bright red jewels tucked throughout make every bite feel like finding a prize
• 1/2 cup mini chocolate chips: They melt into little puddles of chocolate that surprise you when you least expect it
• 1 box (about 425 g/15 oz) yellow cake mix: The classic choice, though chocolate cake mix turns this into something ridiculously decadent
• 1/2 cup (115 g) unsalted butter, melted: Pour this slowly and evenly so every bit of cake mix gets that golden buttery soak
• 1 cup chopped walnuts or pecans: Totally optional but that crunch against the gooey fruit is not something you want to miss
• Whipped cream and chocolate syrup: For serving, because clearly this dessert needs more toppings

Instructions

Get your oven ready:

Preheat to 175°C (350°F) and grease a 9x13-inch baking dish with butter or cooking spray.

Layer the bananas:

Arrange sliced bananas in an even layer across the bottom of your prepared dish.

Add the pineapple:

Spread drained crushed pineapple over the bananas, keeping everything relatively level.

Scatter the cherries and chocolate:

Sprinkle halved maraschino cherries and mini chocolate chips evenly across the pineapple layer.

Add nuts if you want them:

Toss in chopped walnuts or pecans now for that extra texture throughout the cake.

Sprinkle the cake mix:

Shake dry cake mix over everything until the fruit is completely covered and you can't see through.

Drizzle the butter:

Pour melted butter slowly and evenly across the entire surface, walking back and forth to cover every spot.

Bake until golden:

Bake 40 to 45 minutes until the top is golden brown and bubbly around the edges.

Let it rest:

Cool for about 10 minutes before serving, which gives those fruit layers a moment to set.

Pin It

My sister served this at her birthday instead of a traditional birthday cake, and honestly? I think she started a new family tradition. The way the warm fruit mingles with that buttery cake topping creates something that feels like it took hours to make but we both know the truth.

Making It Your Own

Chocolate cake mix instead of yellow transforms this into something almost outrageously rich. I once used butter pecan cake mix and my dad said it was the best version hed ever tasted. The recipe is incredibly forgiving and welcomes whatever cake mix you have hiding in your pantry.

Serving Suggestions

Warm is absolutely the way to go, straight from the oven if possible. A scoop of vanilla ice cream melting into all those layers is not optional in my house. The contrast between hot fruit filling and cold creamy ice cream is pure magic.

Make Ahead Wisdom

You can assemble all the fruit layers in the baking dish, cover it tightly with foil, and keep it in the fridge for up to 6 hours before baking. Just bring it to room temperature while the oven preheats so it bakes evenly.

• Add the cake mix and butter right before baking, never ahead
• Leftovers reheat surprisingly well in the microwave for 30 seconds
• This actually freezes beautifully if you somehow have leftovers

Pin It

There's something about watching people's faces when they take that first warm bite, realizing this dump cake actually delivers on every promise that classic banana split flavor. Hope it becomes your go to for easy moments too.

Common Questions

→ Can I make this dump cake ahead of time?

Yes, you can assemble the entire dish up to 24 hours in advance and store it covered in the refrigerator. Bake it just before serving, adding a few extra minutes if baking cold. It's also delicious reheated the next day.

→ What type of cake mix works best?

Yellow cake mix provides a classic vanilla flavor that complements the fruit, but you can also use butter, white, or chocolate cake mix. Chocolate creates an even more indulgent version, while white offers a lighter taste.

→ Should I drain the pineapple completely?

Yes, drain the crushed pineapple well before layering. Too much liquid can make the texture soggy. Press the pineapple gently in a colander or sieve to remove excess juice while keeping some moisture for baking.

→ Can I make this without nuts?

Absolutely. The chopped walnuts or pecans are completely optional and simply add extra crunch. The dessert is delicious without them, making it perfect for those with nut allergies or preferences.

→ What toppings go well with this?

Warm servings pair beautifully with vanilla ice cream, whipped cream, or extra chocolate syrup. You could also add caramel sauce, chopped nuts, or fresh banana slices for garnish.

→ How do I store leftovers?

Cover and refrigerate for up to 3-4 days. The texture remains surprisingly good—reheat individual portions in the microwave for about 20-30 seconds to restore that fresh-baked warmth.