Banana Split Dump Cake (Print View)

Bananas, pineapple, cherries and chocolate chips layered under buttery cake mix and baked until golden.

# What You'll Need:

01 - 2 ripe bananas, sliced

02 - 1 can (20 oz) crushed pineapple, drained

03 - 1 cup maraschino cherries, halved, plus whole cherries for garnish

04 - 1 box (about 15 oz) yellow cake mix

05 - 1/2 cup chocolate chips

06 - 1/2 cup chopped walnuts or pecans, optional

07 - 1/2 cup unsalted butter, melted

08 - Whipped cream

09 - Extra cherries

10 - Chocolate syrup

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.

02 - Evenly arrange the sliced bananas in the bottom of the prepared baking dish.

03 - Spread the drained crushed pineapple over the banana layer.

04 - Scatter the halved maraschino cherries evenly over the fruit.

05 - Sprinkle the entire dry cake mix evenly over the fruit layers without mixing.

06 - Distribute chocolate chips and, if desired, chopped walnuts or pecans over the surface.

07 - Drizzle the melted butter evenly over the entire surface.

08 - Bake for 35 to 40 minutes, or until the top is golden brown and the edges are bubbling.

09 - Allow to cool slightly before serving. Top with whipped cream, extra cherries, and a drizzle of chocolate syrup if desired.

01 -

You don’t need to worry about fussy techniques—everything truly gets dumped in the pan.
This cake is a celebration in a dish, making it impossible not to smile with every scoop.

02 -

Once, I poured all the pineapple juice in and ended up with a messy, soggy cake—make sure to drain it well.
Gently smoothing the cake mix (without pressing) helps every corner bake up evenly crisp.

03 -

Slicing bananas just before layering prevents them from browning and getting mushy.
Drizzling butter slowly and methodically is the secret to a golden, crunchy top every time.