Banana Split Dump Cake Recipe

Introduction

This Banana Split Dump Cake is an effortless dessert that captures the classic flavors of a banana split in a moist, fruity cake. With layers of bananas, pineapple, and strawberries topped with whipped cream and nuts, it’s perfect for a sweet treat any time.

Ingredients

• 4 medium ripe bananas, sliced
• 1 can (20 oz) crushed pineapple, drained
• 1 cup fresh strawberries, sliced (plus more for topping)
• 1 box yellow or white cake mix
• 1 stick (½ cup) unsalted butter, melted
• 1 cup heavy whipping cream (or 1 tub whipped topping)
• 1–2 bananas, sliced (for garnish)
• ½ cup fresh strawberries, halved or sliced
• ½ cup chopped pecans or walnuts
• Optional: Chocolate syrup or melted chocolate for drizzling

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
2. Step 2: Arrange the sliced bananas evenly across the bottom of the prepared dish. Spread the drained crushed pineapple over the bananas, then top with the sliced strawberries.
3. Step 3: Sprinkle the dry cake mix evenly over the fruit layer, without stirring. Let it remain as a dry layer on top.
4. Step 4: Drizzle the melted butter evenly over the cake mix, covering as much of the dry mix as possible.
5. Step 5: Bake the cake for 40–45 minutes, until the top is golden brown and bubbly.
6. Step 6: Let the cake cool for about 15 minutes to set the layers.
7. Step 7: While cooling, whip the heavy cream to soft peaks or prepare your whipped topping. Spread or dollop it over the cooled cake.
8. Step 8: Garnish with additional sliced bananas, fresh strawberries, and chopped nuts. Drizzle with chocolate syrup or melted chocolate if desired for an authentic banana split touch.

Tips & Variations

• Use ripe but firm bananas to prevent mushiness during baking.
• Swap strawberries for fresh blueberries or raspberries for a different twist.
• For extra crunch, toast the nuts lightly before adding them on top.
• To make it dairy-free, substitute whipped cream with coconut whipped cream.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. Reheat individual portions briefly in the microwave if desired, then add fresh whipped cream and toppings before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dessert ahead of time?

Yes, you can assemble the cake a few hours ahead and refrigerate before baking. Just add the butter right before baking to keep the top crispy.

Can I use frozen fruit instead of fresh?

Frozen fruit can be used but thaw and drain it well to avoid excess moisture making the cake soggy.

Banana Split Dump Cake Recipe

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★★★★★

4.7 from 116 reviews

This Banana Split Dump Cake is an easy-to-make, no-fuss dessert that combines the classic flavors of a banana split into a moist, baked treat. Layers of fresh bananas, pineapple, and strawberries are topped with a buttery yellow cake mix and baked to golden perfection. Finished with whipped cream, nuts, and optional chocolate drizzle, this dessert brings a nostalgic favorite to your table in a simple and delicious way.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Fruit Base

• 4 medium ripe bananas, sliced
• 1 can (20 oz) crushed pineapple, drained
• 1 cup fresh strawberries, sliced (plus more for topping)

Cake Layer

• 1 box yellow or white cake mix
• 1 stick (½ cup) unsalted butter, melted

Toppings

• 1 cup heavy whipping cream (or 1 tub whipped topping)
• 1–2 bananas, sliced (for garnish)
• ½ cup fresh strawberries, halved or sliced
• ½ cup chopped pecans or walnuts
• Optional: Chocolate syrup or melted chocolate for drizzling

Instructions

1. Prepare the Fruit Base: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter. Arrange the sliced bananas evenly across the bottom of the dish. Spread the drained crushed pineapple over the bananas, followed by the sliced strawberries, creating a layered fruit base.
2. Add the Cake Mix and Butter: Sprinkle the dry cake mix evenly over the fruit layer, making sure not to stir or mix it into the fruit; it should remain a dry layer on top. Then, drizzle the melted butter evenly over the cake mix, covering as much of the dry mix as possible to ensure even baking and a golden crust.
3. Bake the Cake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the fruit mixture is bubbly. Once baked, remove from the oven and let the cake cool for about 15 minutes to allow the layers to set for easier slicing.
4. Add the Toppings: While the cake cools, whip the heavy cream into soft peaks or alternatively use pre-made whipped topping. Spread or dollop the whipped cream over the cooled cake. Garnish with additional sliced bananas, fresh strawberries, and chopped nuts for added texture and flavor. If desired, drizzle chocolate syrup or melted chocolate on top to mimic the classic banana split presentation.

Notes

• For a quicker topping, pre-made whipped topping can be used instead of whipping fresh cream.
• You can substitute walnuts for pecans based on your preference or nut allergies.
• Ensure the pineapple is well-drained to avoid soggy cake layers.
• This cake is best served slightly warm or at room temperature.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: banana split, dump cake, easy dessert, baked fruit dessert, summer dessert, pineapple cake, strawberry cake