Have you ever wanted a giant, gooey dessert but just stared at your messy kitchen and said, “nope”? We’ve all been there. You want the reward without the work.
That’s where this Banana Split Dump Cake comes in. It has all the classic flavors you love—banana, pineapple, chocolate, and cherry—all baked into one simple pan.
Seriously, you just dump everything in and bake. It’s almost unfairly easy for how good it tastes.
What You’ll Need
- Crushed pineapple, undrained
- Cherry pie filling
- Bananas, sliced
- Yellow cake mix
- Unsalted butter, melted
- Chopped pecans or walnuts
- Chocolate syrup
- Whipped cream, for serving
- Maraschino cherries, for serving
Tools for the Job
- 9×13 inch baking dish
- Spatula
- Measuring cups and spoons
- Knife (for the bananas and butter)
- Small bowl (for melting butter)
How to Make Banana Split Dump Cake
Step 1: Get your oven ready. Preheat it to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Step 2: Spread the undrained crushed pineapple evenly across the bottom of the dish. The juice is important, so don’t drain it.
Step 3: Spoon the cherry pie filling over the pineapple layer. Try to get it into a mostly even layer.
Step 4: Arrange the sliced bananas on top of the cherry pie filling.
Step 5: Sprinkle the dry yellow cake mix directly over the fruit layers. Spread it out so it covers everything.
Step 6: Pour the melted butter as evenly as you can over the cake mix. It’s okay if you miss a few spots.
Step 7: Sprinkle the chopped nuts over the top.
Step 8: Bake for 50-60 minutes. The top should be golden brown and the fruit bubbly around the edges.
Step 9: Let it cool for about 15 minutes before serving. It will be hot. Serve warm with whipped cream, a drizzle of chocolate syrup, and a cherry on top.
Pro Tips from My Kitchen
Don’t press the cake mix down. You want it to sit lightly on top of the fruit. This helps it bake into a crust-like topping instead of getting gummy.
Cover with foil if it browns too fast. Ovens can be tricky. If the top is getting dark but the cake isn’t done, just lay a piece of aluminum foil over it for the last 15 minutes of baking.
Use cold butter for a different texture. Instead of melting the butter, you can slice very thin pats of cold butter and arrange them over the cake mix. This gives you a crispier, more cobbler-like topping.
| Tip Summary | Why It Works |
|---|---|
| Don’t Press Mix | Fluffy Topping |
| Foil Cover | Prevents Burning |
| Cold Butter | Crispier Crust |
Possible Changes and Fun Twists
You can switch things up pretty easily with this recipe. Don’t be afraid to try something different based on what you have.
- Cake Mix: White, chocolate, or even strawberry cake mix works great.
- Fruit: Not a cherry fan? Try strawberry pie filling or even a can of mixed berries.
- Nuts: Pecans and walnuts are classic, but sliced almonds or even peanuts could work. You can also leave them out.
- Toppings: Add some caramel syrup or butterscotch along with the chocolate. Sprinkles are always a good idea, too.
| Component | Standard | Alternative |
|---|---|---|
| Cake Mix | Yellow | Chocolate, Strawberry |
| Fruit | Cherry & Pineapple | Strawberry, Berries |
| Nuts | Pecans, Walnuts | Almonds, Peanuts |
Making It Healthier
A “healthy” dump cake sounds like a joke, but you can make some simple swaps to feel a little better about it.
Reducing Sugar:
Use a sugar-free cake mix. You can also find cherry pie filling with less sugar. Look for pineapple packed in its own juice, not heavy syrup.
Going Gluten-Free:
This is an easy one. Just use your favorite gluten-free yellow cake mix. The rest of the ingredients are usually gluten-free, but always check the labels.
Making it Dairy-Free:
Swap the butter for melted coconut oil or a plant-based butter substitute. Use a dairy-free whipped topping for serving.
Storing Your Leftovers
Got some left? Lucky you.
Cover the baking dish with plastic wrap or foil, or move the leftovers to an airtight container.
Store it in the refrigerator for up to 4 days. The topping will get softer over time, but it still tastes amazing.
You can eat it cold right out of the fridge or reheat a serving in the microwave for about 30-45 seconds.
Frequently Asked Questions
Q1. Do I have to use the nuts?
Ans: Nope. If you have a nut allergy or just don’t like them, feel free to leave them off completely. The cake will still be delicious.
Q2. My topping has dry spots of cake mix. What did I do wrong?
Ans: Nothing. This is common with dump cakes. Make sure you pour the melted butter as evenly as possible. A few dry spots are perfectly fine and add a little crunch.
Q3. Can I use fresh pineapple instead of canned?
Ans: You can, but you’ll need to add some liquid. Canned crushed pineapple comes in juice, which is needed to bake the cake mix properly. If you use fresh, add about 1/2 cup of pineapple juice or water to the dish.
Q4. Can I assemble this ahead of time?
Ans: I wouldn’t recommend it. The bananas will turn brown and the cake mix might get soggy if it sits for too long before baking. It comes together so fast, it’s best to assemble it right before you put it in the oven.
Wrapping Up
This Banana Split Dump Cake is one of those recipes you’ll make again and again. It’s perfect for potlucks, family dinners, or just when you need something sweet without any fuss.
Give it a try. I promise, you can’t mess it up.
When you make it, drop a comment below. I’d love to hear how it turned out or if you tried any fun variations.
