Banana Split Dump Cake (Printable version)
Decadent layered dessert with fresh fruit, chocolate chips, and cherries baked until golden and bubbly.
# What You’ll Need:
→ Fruit and Fillings
01 - 2 large ripe bananas, sliced
02 - 1 can (19 oz) crushed pineapple, drained
03 - 1 cup maraschino cherries, halved
04 - 1/2 cup mini chocolate chips
→ Dry and Refrigerated
05 - 1 box (15 oz) yellow cake mix
06 - 1/2 cup unsalted butter, melted
→ Optional Extras
07 - 1 cup chopped walnuts or pecans
08 - Whipped cream, for serving
09 - Chocolate syrup, for drizzling
# How to Make It:
01 - Preheat your oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Arrange the banana slices evenly across the bottom of the prepared baking dish.
03 - Spread the drained crushed pineapple in an even layer over the bananas.
04 - Distribute the halved maraschino cherries and mini chocolate chips evenly over the pineapple layer.
05 - Sprinkle chopped walnuts or pecans over the fruit for added texture, if using.
06 - Pour the dry cake mix evenly over the entire dish, ensuring complete coverage of the fruit layers.
07 - Drizzle the melted butter evenly over the cake mix. Do not stir the mixture.
08 - Bake for 40 to 45 minutes, until the top turns golden brown and the fruit filling bubbles around the edges.
09 - Let the cake cool for 10 to 15 minutes before serving. Top with whipped cream, chocolate syrup, and additional cherries as desired.
# Expert tips:
01 -
- The magic happens in the oven no mixing bowls or electric beaters required
- Every spoonful tastes like an ice cream shop but without the melting disaster
02 -
- Do not stir the ingredients together the layers create the magic
- The cake mix should look dry before baking the butter melts down during baking
03 -
- Drain the pineapple really well pressing out excess liquid with a spoon
- Slice bananas about 1/4 inch thick so they do not disappear into the filling