Let’s Chat About Banana Split Dump Cake!
Alright, friend, I have to confess something right off the bat—I’m a sucker for anything that vaguely resembles dessert and is low-effort. Like, I mean really low-effort (let’s just say I’m on a first-name basis with the people at my local grocery store’s bakery). But this Banana Split Dump Cake? It’s got all the bells and whistles with none of the fancy-pants fuss. First time I whipped it up, my kitchen was a mess and my kids were firing Nerf darts at my ankles, and yet this thing turned out so well—if I can pull that off mid-chaos, you absolutely can too. Also, a quick side note: do you ever eat half the maraschino cherries before they hit the pan? Asking for a friend…
Why You’ll Love This One
I make this for every last-minute get-together (especially when I can’t be fussed to actually measure things-out). My family goes bonkers for it, partly because it’s absurdly easy, but also—let’s be honest—there’s something hilariously decadent about tipping a can of fruit straight into the pan and calling it dessert. If I’m having one of those days where the bananas on the counter have reached that questionable-spotted stage, this is my go-to. Sometimes the top gets a little more golden than I planned (okay, so I forgot and watched half an episode of that Australian baking show), but no one’s ever complained. Actually, my youngest said it was “crunch magic.”
The Stuff You’ll Need (Ingredients & Substitutions)
- 2-3 ripe bananas, sliced into chunky coins (I’ve used frozen ones in a pinch, just let ‘em thaw a bit; nobody noticed)
- 1 can (about 20 oz) crushed pineapple, drained (sometimes I use pineapple tidbits instead, or skip draining fully if I want it saucy)
- 1 can (21 oz) strawberry pie filling—or cherry if I’m feeling wild. My grandma swore by Comstock, but honestly, whatever’s on sale is fine
- 1 box (about 15 oz) yellow cake mix (devil’s food works too, but makes it, I dunno, dramatically chocolatey)
- 1/2 cup (1 stick) melted butter (I’ve swapped in coconut oil in a wild moment—tasted pretty tropical!)
- 1/3 cup chopped walnuts or pecans (optional, but the crunch is awesome. I suppose peanuts fit the banana split mood?)
- Handful of mini chocolate chips (sometimes I forget these and nobody cries, but they are good)
- 1/2 cup maraschino cherries, halved, plus some extra for serving (Honestly, I just eyeball it. Some folks like more—my aunt Betty, for example, who claims cherry juice is a health food)
How To Throw It Together (Or: Why Dump Cake Lives Up To Its Name)
- First things first, crank your oven up to 350°F (180°C), and grease a 9×13 baking dish. Or just swipe some butter around with a paper towel—no need to be precious here.
- Scatter your sliced bananas all over the bottom of the pan. Sometimes mine come out more “banana pile” than “layer” and it’s never been an issue.
- Next, spread the crushed pineapple on top (if it’s super wet, let the excess juice drip off—but a bit of juice makes it saucy). After that, spoon over the strawberry pie filling. It all looks like a hot mess at this point—don’t stress about it.
- Sprinkle the dry cake mix evenly across the top. It’s fine if it doesn’t totally cover; actually, I like the little gooey pockets that form when I’m a bit slapdash.
- Pour the melted butter evenly over all that. Sometimes I don’t get it totally even, so a quick drizzle with extra butter fixed that right up (or just a spritz with nonstick spray in dry patches—learned that from Southern Living—super helpful site, by the way!)
- Top with nuts, chocolate chips, and scatter the cherry halves. This is where I tend to eat a cherry or five. I regret nothing.
- Bake for 40-50 minutes until the top’s bubbly and golden. If your oven runs hot, check closer to 40. On second thought… peek anyhow because my old oven pretends to be a volcano some days.
Some Notes (aka, Lessons From My Kitchen Fails)
- Let this cool at least 10 minutes or you’ll burn your tongue (I’ve done it more than once; not clever).
- Different cake mixes do change the vibe! Spice cake makes it autumn-y, chocolate makes it, well, banana-chocolate explosion.
- If you forget the nuts on top, sprinkle some on after baking—super crunchy.
- Once, I tried using fresh sliced strawberries instead of pie filling. A bit bland, honestly. The pie filling’s goo is crucial.
If You Feel Adventurous: Variations I’ve Tried
- Chocolate cake mix for choco-banana lovers. My niece calls this “banana split sundae cake.”
- Peanut butter chips swapped in for chocolate—super good but rich. Like, real rich. Don’t roll your eyes til you try it.
- One time (don’t laugh) I tried omitting the butter and just used a can of soda instead. Not sure what possessed me, but nope — stick to butter or coconut oil if you want it to, you know, taste like dessert.
- If you want a real showstopper, add a layer of ice cream after baking. It melts fast but, wow.
(See Taste of Home’s version for another spin!)
What You’ll Need (but don’t panic if you’re missing something)
- A 9×13 baking dish—mine is crusty and old, works just fine
- Mixing bowl for butter melting (sometimes I just melt it right in a mug)
- A big spoon or spatula for spreading. Or, heck, use your (clean) hands, it’s good messy fun
If you don’t have a big baking dish, honestly, just split it between two loaf pans. Seriously, who’s checking?
How To Keep The Leftovers (On The Rare Chance There Are Any)
Store it in the fridge, covered, up to 3 days. (Though, honestly, in my house it never lasts more than a day—midnight snacking is a sport around here.) I think this tastes even better the next day when everything’s a bit more smooshed together like a proper cake-pudding hybrid.
Ways To Serve That’ll Get You Invited Back
My favorite: big, warm scoops topped with a scoop of vanilla ice cream and maybe a dollop of whipped cream (or the canned stuff because life’s short). Sometimes my aunt insists on rainbow sprinkles for “authenticity” at family birthdays. If you’re feeling extra, drizzle with a smidge of chocolate syrup. I don’t always—but when I do, people tend to hover by the dessert table.
Things I Learned The Hard Way (Pro Tips)
- Do not—seriously—skip greasing the dish. I once made that mistake and spent an hour soaking what was basically banana-flavored concrete.
- Let it cool a bit before scooping or you’ll just get a puddle—learned that after one overeager attempt (the aroma is hard to resist, I get it!)
- If you want really crispy topping, don’t cover while it bakes. If it gets too brown, lay a bit of foil on top, but only near the end.
FAQ From Friendly Cooks (And Curious Eaters)
Can I make this ahead?
Yep! It’s great baked a day before, and maybe, just maybe, it’s even better the next day—flavors get cozy together. But don’t assemble and leave it raw overnight, cake mix can get funky.
Does it have to have nuts?
Nah, skip em if there’s allergies or if you just don’t fancy that crunch (though, try toasted coconut—it’s brill).
Can I freeze leftovers?
I’ve done it, but honestly, the texture is less dreamy. If you must, wrap it well and thaw in the fridge. But I’d say fresh is far tastier!
Can I use gluten-free cake mix?
Yes, actually, I find it works better if it’s a bit heavier (like King Arthur’s brand), but pretty much any will work in a pinch.
By the way—if you wind up with extra maraschino cherries, hear me out: put them on pancakes the next morning. My youngest will say I’m a genius (for about 30 seconds).
Ingredients
- 3 ripe bananas, sliced
- 1 can (20 oz) crushed pineapple, drained
- 1 can (21 oz) cherry pie filling
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup chopped walnuts
- 1/2 cup semisweet chocolate chips
- Whipped cream (for serving, optional)
- Maraschino cherries (for garnish, optional)
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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2Layer banana slices evenly on the bottom of the prepared baking dish.
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3Spoon crushed pineapple over the bananas, then spread cherry pie filling on top.
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4Evenly sprinkle the dry yellow cake mix over the fruit layers without mixing.
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5Drizzle melted butter over the cake mix, making sure to cover as much as possible. Sprinkle with walnuts and chocolate chips.
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6Bake for 40 minutes or until the top is golden brown and the cake is cooked through. Serve warm, topped with whipped cream and maraschino cherries if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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