Banana Split Dump Cake (Printable)

Gooey layers of fruit and chocolate baked under a buttery cake topping

# 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 plus extra for garnish
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

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

# How-To Steps:

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

# Expert Tips:

01 -
  • It delivers all the nostalgic joy of a banana split without the mess of melting ice cream
  • The golden buttery crust that forms over the fruit is worth every calorie
  • You can throw it together in 15 minutes while everyone thinks you worked much harder
02 -
  • That pineapple really must be well drained or you'll end up with a soggy bottom layer
  • The butter needs to cover most of the dry mix or you'll get powdery patches instead of crust
  • This dessert is best served warm but room temperature still wins people over
03 -
  • Spray your measuring cup with cooking oil before measuring melted butter for easy cleanup
  • If the top browns too quickly, tent with foil for the last 10 minutes of baking

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