Banana Split Dump Cake
This easy banana split dump cake combines the nostalgic flavors of a classic banana split—bananas, pineapple, chocolate, and cake—into a warm, gooey dessert you can whip up in minutes. Perfect for busy weeknights, potlucks, or satisfying that sweet tooth fast.
Equipment
- 9x13-inch baking dish
- Butter knife or spoon for spreading
- Oven
Ingredients
- 1 box yellow cake mix
- 1 can 20 oz crushed pineapple (with juice)
- 3 ripe bananas sliced
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts optional
- 3/4 cup unsalted butter cold and sliced into pats
Instructions
- Preheat your oven to 350°F (175°C).
- Butter a 9x13 inch baking dish generously.
- Spread crushed pineapple (with juice) evenly over the bottom of the dish.
- Layer sliced bananas over the pineapple.
- Sprinkle chocolate chips evenly across the top.
- Add chopped walnuts if using.
- Sprinkle the dry yellow cake mix evenly over the top.
- Dot the entire surface with thin slices of cold butter.
- Bake for 45 minutes, until golden brown and bubbly.
- Serve warm with ice cream, whipped cream, or enjoy cooled as-is.
Notes
Don't drain the pineapple—its juice adds essential moisture.
For best results, use bananas that are ripe but not mushy.
Store leftovers in the fridge for up to 5 days.
Reheat individual servings in the microwave for 30 seconds.
Customize with coconut flakes or white chocolate chips for variations.
Nutrition
Calories: 370kcalCarbohydrates: 48gProtein: 3gSugar: 29g
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