Save to Pinterest Layer sliced bananas, drained crushed pineapple and halved maraschino cherries in a greased 9x13-inch pan. Evenly sprinkle dry yellow cake mix over the fruit, scatter chocolate chips and optional nuts, then drizzle melted butter over the top. Bake at 350°F for 35–40 minutes until golden and bubbling. Let cool slightly, top with whipped cream, extra cherries and chocolate syrup. Serves about 8; prep about 10 minutes.
The first time I whipped up this Banana Split Dump Cake, the kitchen was overflowing with laughter from a last-minute movie night. The urge to make something playful and wildly indulgent led me to combine all the sundae flavors I cherished as a kid, but with the ease only a dump cake delivers. The scent of warm fruit and melting chocolate filled the air before anyone had even finished choosing their spot on the couch. By the time it emerged, golden and bubbling, it looked every bit as joyful as its inspiration.
Last summer, I made this dish for a backyard picnic after my niece begged for ‘something with cherries and chocolate.’ We all ended up scooping it straight from the pan under the glow of patio lights, debating whether it even needed ice cream (the consensus: it never hurts). Watching the kids negotiate over the glossiest cherry was entertainment in itself.
Ingredients
- Ripe bananas: Choose bananas just speckled with spots—they melt into the cake for that unmistakable sundae flavor without turning mushy.
- Crushed pineapple: Drain it well so your cake stays plush but not soggy; you can even use fresh pineapple if feeling ambitious.
- Maraschino cherries: Halve most for even distribution, but save a few whole for a picture-worthy topping.
- Yellow cake mix: The secret shortcut—spread it dry over fruit and don’t stir, trust the process!
- Chocolate chips: Scatter freely for melted ‘fudge’ patches in every bite (milk, dark, or mix them up).
- Chopped walnuts or pecans (optional): Toss these in for crunch—skip if allergies or if serving picky eaters.
- Unsalted butter: Pour melted butter evenly (as much as possible) to help everything bubble together into a golden crown.
- Whipped cream, extra cherries, chocolate syrup (optional): The finishing touch, for pure, showy dessert bliss.
Instructions
- Get set:
- Preheat your oven to 350°F (175°C), and lightly grease a 9x13-inch baking dish so nothing sticks behind.
- Fruit foundation:
- Lay the banana slices in a single, tight layer in the pan; it’s okay if some overlap—imperfection is part of the fun.
- Pineapple layer:
- Spread the drained crushed pineapple evenly over bananas; a fork helps fluff and scatter, making tiny juice pockets.
- Add the cherries:
- Scatter halved maraschino cherries across the fruit—plenty for tart pops in each serving.
- Cake coverage:
- Sprinkle the entire box of dry yellow cake mix gently and evenly over all the fruit—resist the urge to stir.
- Chocolate and crunch:
- Top the dry mix with chocolate chips and, if using, a generous handful of walnuts or pecans.
- Butter bath:
- Drizzle melted butter slowly and as evenly as possible over the surface—watch it soak into every pocket.
- Bake to bubble:
- Slide the dish into the oven for 35–40 minutes, until the top is golden and the edges are bubbling with syrupy fruit.
- Final flourish:
- Let cool slightly so it scoops in generous, messy spoonfuls; add whipped cream, extra cherries, and drizzle chocolate syrup before serving, if the feeling strikes.
Save to Pinterest There’s a certain warmth to seeing people abandon forks in favor of spoons, elbow to elbow, savoring the first mouthful together—it’s dessert, but also a minor celebration.
The Power of a Dump Cake
What won me over to dump cakes, truly, was how forgiving they are; missing an ingredient? Substitute it. Need dessert in an hour? You’re covered, and you won’t be left with a sinkful of bowls and pans.
Making It Your Own
Once, when I ran out of yellow cake mix, I swapped in chocolate—nobody noticed except to ask for the recipe. If you want a little extra zing, a handful of shredded coconut can turn up the tropical notes.
Serving, Storing, and a Few Friendly Reminders
This cake is at its playful best warm and fresh, but it reheats beautifully for an easy midnight treat (if there are leftovers). Top with anything you love—a scoop of vanilla ice cream melts into a creamy sauce, or go wild with sprinkles.
- Let it cool at least 15 minutes before scooping for the best texture.
- If making ahead, store covered in the fridge and reheat gently in the oven, not the microwave.
- A sprinkle of sea salt on top makes the flavors sing—don’t skip if you like a little contrast!
Save to Pinterest This Banana Split Dump Cake turns any gathering into an occasion and disappears faster than you think. Try it once and you might find yourself inventing new reasons to bake it again soon.
Recipe FAQs
- → Can I use fresh pineapple instead of canned?
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Yes. Use finely chopped fresh pineapple and drain well to avoid excess moisture; you may need to pat pieces dry and reduce any added liquid to keep the topping crisp.
- → Which cake mix flavor works best?
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Yellow mix gives a classic balance, but vanilla brightens fruit notes and chocolate mix deepens the cocoa flavor. Choose based on whether you want a lighter or richer finish.
- → How can I prevent a soggy bottom?
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Drain the crushed pineapple thoroughly, arrange fruit in an even layer, and distribute melted butter evenly over the dry mix so the top browns while the fruit beneath stays set.
- → Can I make this ahead of time?
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Yes. Bake, cool completely, then cover and refrigerate up to 48 hours. Rewarm gently in a 325°F oven for 10–15 minutes before serving to refresh the topping.
- → How do I make a nut-free version?
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Simply omit the nuts or swap for toasted coconut or extra chocolate chips for texture without introducing tree nuts.
- → What serving suggestions work well?
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Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, a few whole cherries and a drizzle of chocolate syrup for a banana-split finish.
