Banana Split Dump Cake (Printable)
Indulgent layers of fresh fruit, chocolate chips, and buttery cake mix baked to golden perfection. A delightful twist on the classic banana split dessert.
# What goes in:
→ Fruit Layer
01 - 3 large ripe bananas, sliced
02 - 1 can (20 oz) crushed pineapple, drained
03 - 1 jar (10 oz) maraschino cherries, drained and halved
→ Sweet Layer
04 - 1/2 cup granulated sugar
→ Chocolate Layer
05 - 1/2 cup semisweet chocolate chips
→ Cake Layer
06 - 1 box (15.25 oz) yellow cake mix
→ Butter
07 - 3/4 cup unsalted butter, melted
→ Optional Toppings
08 - Whipped cream
09 - Chopped nuts (walnuts, peanuts)
10 - Extra maraschino cherries
11 - Chocolate syrup
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Arrange sliced bananas evenly across the bottom of the prepared dish.
03 - Spread drained crushed pineapple over the banana layer.
04 - Distribute halved maraschino cherries over the pineapple.
05 - Evenly dust granulated sugar across the fruit surface.
06 - Scatter semisweet chocolate chips over fruit and sugar.
07 - Sprinkle dry yellow cake mix evenly over entire fruit and chocolate layer.
08 - Pour melted butter evenly over cake mix, covering maximum surface area.
09 - Bake 40-45 minutes until top is golden brown and edges bubble.
10 - Let rest at least 15 minutes before serving. Top with whipped cream, nuts, extra cherries, and chocolate syrup if desired.
# Expert Advice:
01 -
- It captures every beloved flavor of a classic banana split without the hassle of scooping ice cream before it melts
- The golden buttery crust creates the perfect contrast to the sweet fruit underneath
02 -
- Serve this warm—the contrast between hot fruit and cold toppings is what makes it magical
- Don't panic if parts of the cake mix still look dry when you pour the butter, it'll come together beautifully in the oven
03 -
- Use a light-colored baking dish—dark pans can cause the bottom to brown too quickly before the fruit is properly bubbly
- If you want extra crunch, reserve about 1/4 cup of the cake mix to sprinkle over the butter after drizzling