Thank you so much for being here today. I’m seriously thrilled to share a dessert that brings pure joy to every bite. If you’ve ever swooned over a classic banana split at your favorite diner or ice cream shop, this Banana Split Dump Cake is about to take you straight back — no ice cream scooper required!
It’s a super easy, crowd-pleasing dessert that layers bananas, pineapple, cherry pie filling, and melty chocolate under a buttery cake mix topping. Minimal effort, maximum reward — and yes, it’s just as ooey-gooey and nostalgic as it sounds.
Want more no-fail dessert recipes delivered right to your inbox? Subscribe now and get all the sweet ideas straight from my kitchen to yours.
What Is a Banana Split Dump Cake?
At its heart, this is a classic dump cake — which just means there’s no mixing or batter-making involved. You “dump” everything into a dish and let the oven do its thing. This version is inspired by the iconic banana split sundae and has all the flavors you love: sweet cherries, caramelized pineapple, sliced banana, rich chocolate chips, and that warm, buttery cake topping that ties it all together.
It’s the dessert you whip up when you want to wow your family but don’t have time to fuss.
Reasons to Love This Banana Split Dump Cake
- It’s a one-dish wonder — less cleanup, more dessert.
- Layers of fruit, chocolate, and cake make every bite a little different (in the best way).
- It’s just the right balance of sweet, gooey, and golden-crispy.
- Perfect for potlucks, summer parties, or cozy movie nights at home.
What It Tastes Like
Every spoonful is a warm hug: juicy cherries and pineapple with buttery cake bits and ribbons of chocolate throughout, all soft and melty around slices of banana. It’s like your favorite banana split met a cobbler and they had a delicious baby. Anything but boring!!
Ingredients List
- 2 ripe bananas, sliced
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (21 oz) cherry pie filling
- 1 box yellow cake mix (15.25 oz)
- ½ cup mini chocolate chips
- ¾ cup (1½ sticks) unsalted butter, melted
- Optional toppings: vanilla ice cream, whipped cream, chocolate syrup, chopped peanuts, maraschino cherries, sprinkles
Tools You’ll Need
- 9×13-inch baking dish
- Knife and cutting board
- Measuring cups
- Spoon or spatula
- Oven mitts (this one bakes hot and bubbly!)
Ingredient Substitutions & Additions
- Swap cake mix: Try chocolate or white cake mix for a twist.
- Use fresh fruit if you prefer — just make sure to include enough moisture to keep things gooey.
- Add crushed waffle cones or chopped nuts to the top for a sundae-style crunch.
- Want extra chocolate? Toss in white chocolate chips or drizzle with hot fudge before serving!
How to Make Banana Split Dump Cake
- Preheat your oven to 350°F (175°C).
- Layer sliced bananas evenly in a greased 9×13-inch baking dish.
- Spread crushed pineapple (with juice!) over the bananas.
- Add cherry pie filling on top and spread gently.
- Sprinkle with mini chocolate chips.
- Sprinkle the dry cake mix evenly over the top — don’t stir!
- Drizzle melted butter all over the surface, covering as much of the cake mix as possible.
- Bake for 45–50 minutes, until golden brown and bubbling around the edges.
- Cool slightly, then serve warm with ice cream and your favorite banana split toppings!
What to Serve With It
- Vanilla ice cream is a must.
- Add a dollop of whipped cream and a cherry on top to complete the look.
- A drizzle of chocolate or caramel sauce never hurt.
- If you’re feeling extra, top it with sprinkles and crushed waffle cones.
Pair it with something brunchy and sweet like this dreamy Cinnamon Swirl Donut Bread — it’s the perfect balance of cozy and indulgent.
Tips for Making the Best Dump Cake
- Use ripe but not mushy bananas for best flavor and texture.
- Don’t stir the layers — just let them bake into a naturally sweet, layered dessert.
- Let it sit for 10 minutes before serving so it sets slightly (if you can wait that long!).
How to Store It
- Store leftovers in the refrigerator for up to 4 days.
- Reheat individual servings in the microwave (20–30 seconds works well).
- This dessert doesn’t freeze well due to the fresh banana and fruit base.
Frequently Asked Questions
Can I use fresh cherries or pineapple?
Yes! Just make sure to include about ½ cup of juice or liquid total to keep the cake moist while baking.
Do I need to refrigerate it?
Yes — store leftovers in the fridge since it contains fruit and dairy-based toppings.
Is this more like cake or cobbler?
It’s a delicious mix of both! You get cakey, crispy topping and warm, gooey fruit underneath.
Can I make this gluten-free?
Absolutely. Just use your favorite gluten-free cake mix and check your pie filling label.
Let’s Wrap This Up
This Banana Split Dump Cake brings sunshine and smiles in every single scoop. It’s colorful, crowd-pleasing, and about as fun as dessert gets. And with only a few steps and one pan, it’s practically foolproof — which is always my favorite kind of recipe.
Looking for more bright, fruity bakes? Try these next:
- Summer Berry and Peach Cheesecake – creamy, fruity, and summer on a plate
- Cinnamon Swirl Donut Bread – perfect for brunch or dessert
- Strawberry Cheesecake Cinnabon Rolls – soft, gooey, and packed with berry cheesecake goodness
And hey, if you try this recipe?
Share your creation and tag me on Pinterest at TheKitchenJoyy! I’d love to see your spin on it — extra sprinkles encouraged!
Nutritional Information (Approx. Per Serving)
- Calories: 410
- Sugar: 32g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Banana Split Dump Cake
This Banana Split Dump Cake brings all the classic flavors of your favorite ice cream sundae into one gooey, buttery, and fruity dessert. With bananas, cherry pie filling, crushed pineapple, and chocolate chips layered under a golden cake mix topping, this spring-ready dump cake is as fun to make as it is to eat. Minimal effort, maximum nostalgia!
- 2 ripe bananas (sliced)
- 1 can (20 oz crushed pineapple, undrained)
- 1 can (21 oz cherry pie filling)
- 1 box yellow cake mix (15.25 oz)
- ½ cup mini chocolate chips
- ¾ cup 1½ sticks unsalted butter, melted
- Optional toppings: vanilla ice cream (whipped cream, chocolate syrup, maraschino cherries, chopped nuts, sprinkles)
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Layer sliced bananas evenly on the bottom of the dish.
- Spoon the crushed pineapple (juice included!) over the bananas.
- Add the cherry pie filling and spread it out gently.
- Sprinkle mini chocolate chips over the fruit layer.
- Evenly sprinkle the dry cake mix on top — do not stir!
- Drizzle the melted butter over the cake mix, covering as much surface as possible.
- Bake for 45–50 minutes, or until the top is golden and the edges are bubbling.
- Let cool for 10 minutes before serving warm with your favorite toppings.
-
For best results, use ripe but firm bananas to hold up during baking.
-
You can use chocolate or white cake mix as a fun twist.
-
Want more texture? Add crushed waffle cones or chopped nuts before baking.
-
This is amazing served with ice cream and a drizzle of hot fudge — just like the real banana split!