Desserts

Banana Split Dump Cake

Name: Banana Split Dump Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 ripe bananas, sliced; 1 box yellow cake mix; 1 can (20 oz) crushed pineapple, undrained; 1 jar (12 oz) maraschino cherries, drained; 1 cup chopped walnuts or pecans; 1/2 cup butter, melted; 1 cup shredded coconut; 1 cup chocolate chips; 1 cup whipped cream (for serving)

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This Banana Split Dump Cake is a fun, nostalgic twist on two classic desserts. It layers ripe bananas, crushed pineapple, and maraschino cherries under a blanket of dry yellow cake mix, melted butter, and crunchy toppings. The result is warm, gooey, and richly flavored — like a banana split in a simple one-pan dessert. It browns on top, stays soft and saucy underneath, and tastes great with a dollop of whipped cream.

Recipe Information

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 12
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 445 kcal
Protein: 5 g
Carbohydrates: 58 g
Fat: 26 g
Fiber: 3 g
Sugar: 42 g
Sodium: 220 mg

Why Make This Banana Split Dump Cake

This dump cake is fast and forgiving. It brings the familiar flavors of a banana split — banana, pineapple, cherries, nuts, chocolate — into one warm, comforting dish. You get gooey fruit, a crispy golden top, and crunchy mix-ins without elaborate steps. It works for potlucks, weeknight dessert, or a special treat when you want something nostalgic and easy.

How to Make Banana Split Dump Cake

This recipe builds layers in a baking dish and bakes until golden. No bowls or electric mixers are required. The fruit stays moist and saucy, while the cake mix soaks up the juices and forms a textured crust dotted with chocolate and nuts.

Ingredients:

3 ripe bananas, sliced
1 box yellow cake mix
1 can (20 oz) crushed pineapple, undrained
1 jar (12 oz) maraschino cherries, drained
1 cup chopped walnuts or pecans
1/2 cup butter, melted
1 cup shredded coconut
1 cup chocolate chips
1 cup whipped cream (for serving)

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or nonstick spray. Slice the bananas and drain the maraschino cherries well. Have the crushed pineapple ready (do not drain it).

Step 2: Layering the Fruit and Cake Mix

Layer the sliced bananas evenly on the bottom of the prepared dish. Spread the crushed pineapple evenly over the bananas. Scatter the drained maraschino cherries across the pineapple.

Step 3: Topping and Baking

Sprinkle the dry yellow cake mix evenly over the fruit layer. Drizzle the melted butter evenly over the top of the cake mix so it wets the dry powder. Sprinkle chopped nuts, shredded coconut, and chocolate chips over the buttered cake mix. Bake for 40–45 minutes, or until the top is golden brown and bubbling around the edges.

Step 4: Cooling and Serving

Let the dump cake cool for 5–10 minutes so it sets slightly. Serve warm with a scoop or dollop of whipped cream. The top will be crisp and golden; the interior will be soft, saucy, and fruit-forward.

How to Serve Banana Split Dump Cake

Serve warm for the best texture and aroma. Add a spoonful of whipped cream or a scoop of vanilla ice cream. Sprinkle extra chopped nuts or drizzle chocolate sauce for presentation. This dessert pairs well with coffee or a milkshake and works for casual family dinners or summer gatherings.

How to Store Banana Split Dump Cake

At room temperature: cover loosely and keep up to 24 hours (best eaten warm).
In the refrigerator: store in an airtight container for 3–4 days. Reheat in the oven at 325°F (160°C) for 10–15 minutes or microwave single portions for 20–30 seconds until warm.
To freeze: cool completely, wrap tightly in plastic wrap and foil, or place in a freezer container for up to 2 months. Thaw in the fridge overnight, then warm before serving.

Expert Tips for Perfect Banana Split Dump Cake

Use ripe but firm bananas so they hold shape and add sweetness. Overripe bananas may turn mushy.
Drain cherries well to prevent extra liquid that can make the top soggy.
Distribute the melted butter slowly and evenly over the cake mix to ensure uniform browning.
If you like extra goo, use all the pineapple juice. If you prefer a firmer top, spoon off a bit of juice before pouring the pineapple.
Toast the nuts lightly in a dry pan for a deeper flavor before sprinkling.
For even browning, rotate the pan halfway through baking.
Let it cool a few minutes before cutting so servings hold together.

Delicious Variations

Tropical Twist: Use macadamia nuts and swap chocolate chips for white chocolate chips.
Nut-Free: Omit the nuts and replace with extra coconut and a sprinkle of oat-based crumble.
Chocolate Lover’s: Mix 1/2 cup cocoa into the cake mix before sprinkling.
Mini Servings: Bake in greased muffin tins for portable individual treats; reduce bake time to 20–25 minutes.
Healthier Version: Use reduced-sugar cake mix, dark chocolate chips, and sub half the butter with applesauce (texture will be slightly different).

Frequently Asked Questions

Q: Can I use fresh pineapple instead of canned?
A: Yes. Use fresh crushed pineapple and some of its juice. Fresh pineapple has less sugar and a firmer texture. If it’s very juicy, drain a little to avoid a soggy top.

Q: Can I make this ahead of time?
A: You can assemble it and refrigerate for a few hours before baking. If making a day ahead, bake, cool, and store in the fridge; reheat before serving. For best texture, bake just before serving.

Q: Can I use a different cake mix?
A: Yes. Yellow, white, or even French vanilla cake mix work well. Chocolate cake mix will change the flavor but can be a tasty twist.

Q: How do I make this nut-free for guests with allergies?
A: Omit the nuts entirely or replace them with toasted oats, crushed pretzels, or extra coconut for crunch.

Q: Can I freeze leftovers?
A: Yes. Wrap cooled leftovers tightly and freeze up to 2 months. Thaw in the fridge overnight and reheat in the oven until warm.

Q: Why is it called a “dump cake”?
A: Because you “dump” layers of fruit and dry cake mix into a pan and pour butter over it. There’s minimal mixing involved, which makes the dessert quick and easy.

Q: How can I get a crispier top?
A: Use cold melted butter that you drizzle in small streams and don’t stir. Baking a few minutes longer will also crisp the top; watch to avoid burning.

Conclusion

This Banana Split Dump Cake is simple, nostalgic, and crowd-pleasing. It delivers warm, fruity filling and a golden, textured top with minimal effort. If you want to see another version or get more ideas for serving and variations, check out Banana Split Dump Cake – Lemon Tree Dwelling (Banana Split Dump Cake – Lemon Tree Dwelling) for inspiration and photos. Give it a try — it’s an easy, tasty way to bring banana-split flavors to your table.