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!
Calories: 410kcal
Ingredients
- 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
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-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.
Notes
- 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!