Banana Split Dump Cake? Oh, You’re in For Something Good
Okay, before I get into the how-tos: I have to confess, the first time I made this dump cake it was purely self-defense – my kids had invited friends over and I’d totally forgotten about dessert (again). I remembered seeing a banana split dump cake somewhere online (Pinterest spiral – you know how it goes) and figured, how badly could I really mess it up? Luckily, all it takes is a can opener and a sense of humor. And maybe a little faith that cake mix will save your bacon when you’re busy. Now, making this has become a bit of a family joke – “don’t let Mom near the dessert, or we’re having dump cake again!” But nobody complains, do they? Not really. If anything, my neighbor once asked for “the recipe for that fruity cobbler thing that doesn’t dirty any bowls.” High praise, right?
Why I Keep Making This (And You Might, Too)
I whip up banana split dump cake whenever I need something fun and drool-worthy, but I’m not about to drag out the stand mixer (honestly, mine’s buried behind three pots and a waffle iron). My crew goes bonkers for this because it covers ALL the dessert bases: fruit, chocolate, crunch, gooey bits. Oh, and if I’m out of bananas? Nobody ever notices – though I usually pretend to be flustered. And hey, washing one pan is a treat in itself. Sometimes I grumble about the bits of cake mix that stay dry on top, but it’s worth it for the buttery, golden bits!
Stuff You’ll Need (With My Fave Swaps)
- 2-3 ripe bananas (or slightly sad ones at the back of the freezer – works even better, promise)
- 1 can (about 20 oz) crushed pineapple, undrained (I’ve used tidbits if that’s all I had, just chop ’em up a bit)
- 1 can (21 oz or so) cherry pie filling (my gran always used the fancy brand, but store version does the job)
- 1 box yellow cake mix (devil’s food works if you want extra choco, or even funfetti if it’s a party)
- 1/2 cup (1 stick) unsalted butter, melted (sometimes I go wild and add a splash more – oops?)
- 1/2 cup mini chocolate chips (optional, but when is more chocolate ever a bad idea?)
- 1/2 cup chopped walnuts or pecans (totally skip if nut allergies are in the crowd, or swap for toasted coconut – more on that later)
- Maraschino cherries for top (purely for the look, but my little niece insists they’re her favorite part)
How I Throw This Together (It’s Almost Too Easy)
- Preheat your oven to 350°F (about 180°C). If you forget, like I have, just pop it in cold and add ten-ish minutes to the end – it’ll still work.
- Grab a 9×13-inch baking dish (glass, metal, or even the old chipped one nobody sees) and spray or butter it lightly. Don’t stress if you forget – clean-up’s only a tad tougher.
- Slice your bananas into chunky coins and chuck them over the bottom (super ripe = extra gooey and sweet).
- Spoon the crushed pineapple (juice and all!) over the bananas. Spread it, but don’t overthink it.
- Pour cherry pie filling evenly, like a wonky layer cake.
- Sprinkle dry cake mix over the lot. It’ll look weird and powdery – that’s fine! Press it down just a tick with a spatula if you want.
- Drizzle melted butter all over. Try to cover as much as possible, but don’t stress gaps. Some dry bits = more crunch (which honestly, I like).
- Scatter on chocolate chips and nuts now, or halfway through baking for extra crunch. At this point, I sometimes sneak a mini chocolate chip or two myself.
- Bake for about 40 minutes until bubbly at the edges and golden-ish on top. If yours looks a little pale, just give it another 5 or pop on the broiler briefly – careful though, I once set off my smoke alarm “trying for extra brown.”
- Let it cool at least 10 mins, or dive in straight away and accept molten-hot fruit as your fate. Top with cherries or maybe even a scoop of vanilla ice cream.
Real-Life Notes and Quirks
- If you use frozen bananas, just thaw and slice – a bit of extra liquid won’t hurt.
- The cake sometimes looks a bit patchy on top. Don’t try to stir it – just leave those spots crunchy. I actually think it’s better that way.
- If you want it extra sweet (my mother-in-law always does), sprinkle a tablespoon of brown sugar over the cake mix before the butter.
- Careful using glass pans if you’re broiling the top – ask me how I know (I don’t recommend replacing your dish mid-party).
All the Weird Swaps I’ve Tried (Some Good, Some… Not So Much)
- Funfetti cake mix: Kids lost their minds – in a good way!
- Toasted coconut instead of nuts: Tastes like vacation; I highly recommend
- Apple pie filling: Good but not quite “banana split” – I missed the tangy cherries
- Trying to go healthy with Greek yogurt and less butter: Actually, don’t bother… it just got weirdly soggy
- No bananas (once): Not terrible – but it’s honestly better with them. Lesson learned.
Feeling more adventurous? Here’s a collection of dump cake ideas I like for shaking things up.
Do You Really Need Special Equipment?
A biggish baking dish and a can opener basically have you covered. In a pinch, I’ve used a large foil tray, and even a pie dish (just cut everything in half.) Mixer? Not needed. If you don’t have a microwave to melt the butter, you can sort of chop it up thin and scatter it—it’ll melt as it bakes. Is it ideal? Not really, but cake is cake.
How I Store (When There’s Leftovers… Haha)
Supposedly, this will keep in the fridge 3–4 days, covered. But honestly, it’s never lasted more than 24 hours at my house. I did once freeze some, and while it lost a bit of texture, it was still pretty tasty reheated. Sometimes better cold, kind of like those fancy breakfast pastries? Try it and see what you think!
My Favorite Ways to Serve (Aka, Toppings Galore)
Straight up with a spoon works, but my crew loves it with a scoop of vanilla bean ice cream and an extra drizzle of chocolate syrup. Sprinkles if it’s a birthday, and sometimes we do whipped cream and a cherry (more traditional – and very photogenic if you’re the Instagram type). On rare mornings-after, I’ve had a bowl with coffee for a cheeky breakfast. Sorry, not sorry.
Things I Wish I’d Known (So You Don’t Mess Up Like Me)
- Don’t rush the butter – make sure you pour it as evenly as possible or you’ll get dry patches (I once tried “just dotting with pats,” and it was not the same)
- Letting it sit at least 10–15 minutes means it’s less likely to burn your tongue, though I still do, repeatedly. Old habits?
- Tent with foil if the top is browning way before the fruit bubbles. Or, just call it “extra crispy” and smile
- Don’t try folding the cake mix in – you’ll get gooey mush instead of fluffy cobbler vibes
FAQ From, Like, Real Human Friends
- Can I use a different pie filling?
Oh sure, you can – blueberry is fun, or even apple-cherry if you like. It just won’t be a banana split anymore, but hey, who’s judging? - What if I don’t have cake mix?
I’ve heard you can DIY with flour, sugar, and baking powder, but honestly, I’ve not tried it myself. If you’re curious, this post has good info on jazzing up cake mix. - Can I make this ahead?
Totally! I think it tastes better the next day anyway. Just reheat a bit if you want it warm and gooey. - Do you really need the butter?
Well, you could try with less—but I did once and it just tasted bland. Butter brings all the parts together, y’know? - Is it gluten free?
Only if you use a GF cake mix – I’ve tried the Betty Crocker one and it worked fine!
And that’s it, my chaotic, gooey, can’t-stop-eating-it banana split dump cake. Next time you’re stuck for a dessert or just want to see how sticky your kids’ hands can possibly get, give this a whirl. Oh—and if anyone asks for a healthy version, just smile and slowly close the oven door.
Ingredients
- 2 cups sliced ripe bananas
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (21 oz) strawberry pie filling
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans
- Maraschino cherries and whipped cream, for serving (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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2Layer the sliced bananas evenly over the bottom of the prepared baking dish.
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3Spread the crushed pineapple (with juice) evenly over the bananas, followed by the strawberry pie filling.
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4Sprinkle the dry yellow cake mix evenly over the fruit layer. Drizzle the melted butter over the cake mix, covering as much as possible.
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5Top with chocolate chips and chopped nuts. Bake for 40 minutes, or until the top is golden and the cake is bubbling.
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6Allow to cool slightly. Serve warm 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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