Banana Split Dump Cake

My teenage son discovered this recipe during a summer baking phase and declared it "the easiest dessert that tastes like you worked all day." The first time we made it, the kitchen smelled like an ice cream parlor met a bakery, and we ended up eating it warm from the oven while watching movies. Something about that combination of nostalgic banana split flavors with a buttery, cake topping just works.

Last summer I brought this to a neighborhood potluck and watched three different people ask for the recipe. The best part was when my neighbor's daughter whispered that it was better than the banana splits from the local ice cream stand.

Ingredients

• 2 large ripe bananas, sliced: These create the foundation layer and soften into a custard-like texture while baking
• 1 can (540 ml/19 oz) crushed pineapple, drained: The natural sweetness and acidity balance the rich cake mix perfectly
• 1 cup maraschino cherries, halved: Their bright color and syrupy juice make every bite feel like a special occasion
• 1/2 cup mini chocolate chips: Mini chips distribute more evenly than regular sized ones throughout the fruit layers
• 1 box (about 425 g/15 oz) yellow cake mix: This creates that signature crumbly, buttery topping that everyone fights over
• 1/2 cup (115 g) unsalted butter, melted: Pouring this slowly and evenly is the secret to getting those golden crispy edges
• 1 cup chopped walnuts or pecans, optional: Toast them first in a dry pan for three minutes to bring out their natural oils
• Whipped cream, for serving: Homemade is best but good quality store bought works perfectly fine
• Chocolate syrup, for drizzling: Warm it slightly for 10 seconds in the microwave so it drizzles beautifully

Instructions

Preheat and prepare your pan:

Set your oven to 175°C (350°F) and grease a 9x13-inch baking dish thoroughly, paying special attention to the corners

Layer the banana slices:

Arrange them in a single even layer so every serving gets that soft fruit base

Add the pineapple:

Spoon the drained pineapple evenly over the bananas and press down gently with your spoon

Scatter the cherries and chocolate chips:

Distribute these as evenly as possible so no one gets a cherry-free or chocolate-free piece

Sprinkle the nuts if using:

These go directly on the fruit for a nice texture contrast between soft and crunchy layers

Spread the cake mix:

Sprinkle the dry mix over the entire surface, gently shaking the pan to level it without pressing down

Pour the melted butter:

Drizzle it in a slow, steady stream back and forth across the pan to cover every bit of dry mix

Bake until golden:

Bake for 40–45 minutes until the top is golden brown with darker crispy edges and you see the fruit bubbling up through the cake mix

Cool briefly and serve:

Let it sit for 10 minutes before serving so the fruit layers set up slightly and hold their shape

Save to Pinterest

This recipe has become my go-to for new parents and anyone needing a comfort meal. Something about the familiar flavors wrapped in a warm, homemade dessert just feels like a hug.

Make It Your Own

Switching to chocolate cake mix transforms this into an even more decadent version that my chocolate loving friends actually prefer. The combination of chocolate cake with pineapple and cherries sounds strange until you taste it.

Serving Suggestions

A scoop of vanilla ice cream melting over a warm piece creates that true banana split experience we all remember from childhood. The contrast between hot and cold is absolutely magical.

Storage And Make Ahead

This actually reheats beautifully the next day and the flavors have a chance to meld together even more. Cover and refrigerate any leftovers then warm individual portions in the microwave for 30 seconds.

• The texture is best served within 24 hours but it will keep for up to 3 days refrigerated
• You can assemble the fruit layers in the pan and refrigerate up to 4 hours before adding the cake mix and butter
• Freezing is not recommended because the fruit texture becomes watery when thawed

Save to Pinterest

The only problem with this recipe is that once your family tries it, they will request it for every single gathering.

Recipe FAQ

→ Can I prepare this ahead of time?

Assemble the entire dish up to 24 hours in advance, covering tightly with foil and refrigerating. Add an extra 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What's the best way to serve this?

Serve warm with a scoop of vanilla ice cream melting over the top. A dollop of freshly whipped cream and additional maraschino cherries make excellent garnishes. The contrast between warm fruit filling and cold ice cream is irresistible.

→ Can I use fresh pineapple instead of canned?

Fresh pineapple works beautifully, though you'll need about 2 cups of crushed or finely chopped fresh pineapple. The texture will be slightly firmer than canned, but equally delicious.

→ How do I store leftovers?

Cover and refrigerate for up to 4 days. The fruit filling becomes even more gooey and flavorful as it sits. Reheat individual portions in the microwave for 20-30 seconds for that fresh-baked warmth.

→ Can I make this gluten-free?

Simply substitute a gluten-free yellow cake mix blend (1:1 ratio). Ensure your chocolate chips are certified gluten-free, as some brands may contain wheat-based ingredients or be processed on shared equipment.