Name: Banana Split Dump Cake: The Easiest Dessert You'll Ever Make
Ingredients: 3 ripe bananas, sliced: Use bananas that are ripe but still firm enough to slice nicely. The bananas add natural sweetness and that classic banana split flavor. I prefer bananas with just a few brown spots—they’re sweet but won’t turn mushy during baking.; 1 (20-oz) can crushed pineapple, drained: Make sure to drain this well. The pineapple adds tropical sweetness and moisture to your Banana Split Dump Cake. I save the juice for smoothies rather than letting it go to waste.; 1 (21-oz) can strawberry pie filling: This is the star ingredient that gives the cake its beautiful red swirls and intense strawberry flavor. The pie filling is already sweetened and thickened, which helps create the perfect texture in your dump cake.; 1 box yellow cake mix (15.25 oz): Don’t add anything to the cake mix—just use it straight from the box. The dry mix creates a crispy, golden topping that contrasts beautifully with the fruity layers beneath.; ½ cup unsalted butter, melted: The butter helps the cake mix turn golden and crispy. I always use unsalted butter so I can control the salt level in the recipe.; 1 cup semi-sweet chocolate chips: These melt into pockets of chocolatey goodness throughout the Banana Split Dump Cake, just like the chocolate sauce on a traditional banana split.; ½ cup chopped walnuts or pecans (optional): Nuts add a wonderful crunch and nutty flavor. I usually use walnuts, but pecans work beautifully too.; Whipped cream or vanilla ice cream for serving: This is essential for serving. The cold, creamy topping against the warm cake is what makes this truly taste like a banana split.; Maraschino cherries for garnish: These add that classic banana split look and a pop of color.

Description

This Banana Split Dump Cake has become my go-to dessert for potlucks, family gatherings, and those nights when I need something sweet without spending hours in the kitchen. The beauty of this recipe is that it delivers maximum flavor with minimum effort, making it perfect for busy weeknights or last-minute entertaining.

Furthermore, this dump cake recipe is incredibly forgiving. Unlike traditional cakes that require precise measurements and specific techniques, dump cakes are nearly impossible to mess up. The ingredients work together beautifully no matter what, creating a dessert that looks and tastes like you spent hours preparing it. Even beginner bakers achieve perfect results with this Banana Split Dump Cake every single time.

Ingredients

Scale

Essential Ingredients for Banana Split Dump Cake

The magic of this Banana Split Dump Cake comes from the carefully chosen ingredients that layer together to create something truly special. Here’s exactly what you’ll need.

Main Ingredients:

3 ripe bananas, sliced: Use bananas that are ripe but still firm enough to slice nicely. The bananas add natural sweetness and that classic banana split flavor. I prefer bananas with just a few brown spots—they’re sweet but won’t turn mushy during baking.
1 (20-oz) can crushed pineapple, drained: Make sure to drain this well. The pineapple adds tropical sweetness and moisture to your Banana Split Dump Cake. I save the juice for smoothies rather than letting it go to waste.
1 (21-oz) can strawberry pie filling: This is the star ingredient that gives the cake its beautiful red swirls and intense strawberry flavor. The pie filling is already sweetened and thickened, which helps create the perfect texture in your dump cake.

Additional Components:

1 box yellow cake mix (15.25 oz): Don’t add anything to the cake mix—just use it straight from the box. The dry mix creates a crispy, golden topping that contrasts beautifully with the fruity layers beneath.
½ cup unsalted butter, melted: The butter helps the cake mix turn golden and crispy. I always use unsalted butter so I can control the salt level in the recipe.
1 cup semi-sweet chocolate chips: These melt into pockets of chocolatey goodness throughout the Banana Split Dump Cake, just like the chocolate sauce on a traditional banana split.
½ cup chopped walnuts or pecans (optional): Nuts add a wonderful crunch and nutty flavor. I usually use walnuts, but pecans work beautifully too.
Whipped cream or vanilla ice cream for serving: This is essential for serving. The cold, creamy topping against the warm cake is what makes this truly taste like a banana split.
Maraschino cherries for garnish: These add that classic banana split look and a pop of color.

Instructions

Step-by-Step Instructions for Banana Split Dump Cake

Let me walk you through the incredibly simple process of making this Banana Split Dump Cake. You’ll be amazed at how easy it is.

Step 1: Prepare Your Baking Dish

Preheat your oven to 350°F. This gives the oven time to reach the proper temperature while you assemble your Banana Split Dump Cake. Spray a 9×13-inch baking dish generously with non-stick cooking spray or grease it with butter. I prefer using a glass baking dish because it allows me to see the beautiful layers forming along the sides, but metal pans work perfectly fine too.

Step 2: Layer the Crushed Pineapple

Open your can of crushed pineapple and drain it thoroughly. I usually pour it into a fine-mesh strainer and press down gently with a spoon to remove excess liquid. Too much liquid can make your Banana Split Dump Cake soggy instead of having that perfect texture contrast between the crispy top and moist interior.

Spread the drained crushed pineapple evenly across the bottom of your prepared baking dish. Use a spoon or spatula to distribute it into an even layer that covers the entire bottom. This pineapple layer provides moisture and tropical sweetness that permeates the entire dump cake.

Step 3: Add the Strawberry Pie Filling

Open your can of strawberry pie filling and spoon it evenly over the pineapple layer. Don’t worry about being too precise—dump cakes are meant to be rustic and easy. Just make sure the strawberry filling is distributed relatively evenly so every serving of your Banana Split Dump Cake gets that delicious strawberry flavor.

The pie filling will naturally settle into the pineapple layer somewhat, and that’s perfectly fine. Those two fruit layers will mingle together during baking, creating a complex, fruity base that’s absolutely delicious.

Step 4: Arrange the Banana Slices

Peel your three ripe bananas and slice them into rounds about a quarter-inch thick. Arrange these banana slices evenly over the strawberry pie filling layer. I like to distribute them across the entire surface so every bite of Banana Split Dump Cake contains banana.

Try to use bananas that are ripe but still firm. Overripe bananas can become too mushy during baking, while underripe bananas won’t have enough sweetness. The perfect banana for this recipe has yellow skin with a few brown spots—that’s when the natural sugars are at their peak.

Step 5: Sprinkle the Cake Mix

Here’s where the “dump” in dump cake comes into play. Open your box of yellow cake mix and sprinkle it evenly over all the fruit layers. Don’t add eggs, oil, or water—just use the dry mix straight from the box. This is what creates that wonderful crispy, cake-like topping on your Banana Split Dump Cake.

Use a spoon or your hands to distribute the cake mix evenly across the entire surface. You want complete coverage so the topping bakes evenly. Some of the fruit may peek through, and that’s fine—it creates a beautiful rustic appearance.

Step 6: Drizzle with Melted Butter

Melt your half cup of butter in the microwave or on the stovetop. Once it’s completely melted, drizzle it evenly over the dry cake mix. The butter is crucial—it helps the cake mix transform into a golden, crispy topping during baking. Try to cover as much of the cake mix as possible with the butter.

I like to use a spoon and drizzle the butter back and forth across the pan in lines, then rotate the pan and drizzle perpendicular lines. This ensures even distribution across your Banana Split Dump Cake.

Step 7: Add Chocolate Chips and Nuts

Sprinkle the chocolate chips evenly over the buttered cake mix. They’ll melt during baking, creating pockets of chocolate throughout your dump cake. If you’re using nuts, sprinkle them over the top as well. The nuts will toast during baking, adding a wonderful crunch and nutty flavor to your Banana Split Dump Cake.

Step 8: Bake the Banana Split Dump Cake

Place your assembled Banana Split Dump Cake in the preheated 350°F oven. Bake for 45 to 55 minutes, until the top is golden brown and you can see the fruit bubbling around the edges. The exact baking time depends on your oven and the depth of your pan, so start checking around the 45-minute mark.

You’ll know your dump cake is done when the topping is golden and crispy, and you can see the fruit mixture bubbling enthusiastically around the edges and through any gaps in the topping. The aroma will be absolutely incredible—sweet, fruity, and completely irresistible.

Step 9: Cool and Serve

Remove your Banana Split Dump Cake from the oven and let it cool for about 15 to 20 minutes before serving. This cooling time allows the fruit filling to thicken slightly and makes it easier to serve neat portions. However, I often can’t wait and serve it warm and gooey—it’s delicious either way.

Scoop generous portions into bowls and top each serving with a dollop of whipped cream or a scoop of vanilla ice cream. Add a maraschino cherry on top for that classic banana split presentation. The contrast between the warm cake and cold ice cream is absolutely heavenly.