Banana Split Dump Cake (Printable)

Nostalgic, easy banana split mashup with pineapple, cherries, chocolate and a buttery cake topping.

# What You Need:

→ Fruits

01 - 2 ripe bananas, sliced
02 - 1 can (20 ounces) crushed pineapple, drained
03 - 1 cup maraschino cherries, halved, plus additional whole cherries for garnish

→ Cake & Toppings

04 - 1 box yellow cake mix (approximately 15 ounces)
05 - 1/2 cup chocolate chips
06 - 1/2 cup chopped walnuts or pecans, optional
07 - 1/2 cup unsalted butter, melted

→ Garnish (optional)

08 - Whipped cream
09 - Additional maraschino cherries
10 - Chocolate syrup

# How To Make It:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Arrange sliced bananas evenly over the bottom of the prepared dish.
03 - Spread drained crushed pineapple evenly over the banana layer.
04 - Scatter halved maraschino cherries over the pineapple layer.
05 - Sprinkle the entire dry yellow cake mix evenly over the fruit layers without mixing.
06 - Distribute chocolate chips and chopped walnuts or pecans evenly over the cake mix.
07 - Evenly drizzle melted unsalted butter across the surface.
08 - Bake for 35 to 40 minutes, or until the top is golden and edges are bubbling.
09 - Allow to cool slightly before serving. Garnish with whipped cream, additional cherries, and chocolate syrup, if desired.

# Expert Advice:

01 -
  • You get all the joy of a banana split with only one pan and almost no measuring.
  • This cake always draws a crowd and you can adapt it with whichever fruit or mix-ins you have lingering in your pantry.
02 -
  • I once forgot to thoroughly drain the pineapple—the result was more pudding than cake.
  • Using room temperature butter for melting lets you pour it more evenly and avoid dry patches.
03 -
  • Resist the urge to mix the cake mix into the fruit—it creates that trademark cobbler-like topping.
  • Save a few cherries unbaked and add after baking for color and a fun garnish.

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