Banana Split Dump Cake (Printable)

Bananas, pineapple, cherries and chocolate chips baked beneath a buttery cake mix topping for a nostalgic, easy dessert.

# What You'll Need:

01 - 2 ripe bananas, sliced

02 - 1 can (20 oz) crushed pineapple, drained

03 - 1 cup maraschino cherries, halved (plus extra whole for garnish)

04 - 1 box yellow cake mix (about 15 oz)

05 - 1/2 cup chocolate chips

06 - 1/2 cup chopped walnuts or pecans (optional)

07 - 1/2 cup unsalted butter, melted

08 - Whipped cream

09 - Extra maraschino cherries

10 - Chocolate syrup

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.

02 - Layer sliced bananas evenly on the bottom of the prepared baking dish.

03 - Spread drained crushed pineapple evenly over the bananas.

04 - Scatter halved maraschino cherries over the pineapple layer.

05 - Sprinkle the dry yellow cake mix evenly over the fruit layers without mixing.

06 - Evenly distribute the chocolate chips and nuts over the cake mix.

07 - Drizzle melted butter evenly across the entire surface.

08 - Bake for 35 to 40 minutes until the top is golden and edges are bubbling.

09 - Allow to cool slightly before serving. Top with whipped cream, extra cherries, and a drizzle of chocolate syrup as desired.

01 -

It feels like cheating—in the best way—when a dessert this nostalgic comes together in minutes with barely any mess.
My family always goes back for seconds, and not just the kids; adults can never resist a warm, gooey scoop fresh from the oven.

02 -

I learned the hard way not to add extra juice from the pineapple—the bottom turned soup-like instead of cakey when I got impatient one time.
Letting the cake rest ten minutes out of the oven helps it set just enough so you get those luscious, scoopable layers.

03 -

Browning the butter first adds an extra layer of flavor that is subtle, but totally worth it if you have two extra minutes.
Chill your mixing bowl if you’re making homemade whipped cream—the peaks will hold better when spooned over warm cake.