Banana Split Dump Cake
A simple and delicious dessert that combines the classic flavors of a banana split in an easy-to-make cake, perfect for any occasion.
Ingredients
Fruit Layers
- 3 pieces ripe bananas, sliced Make sure your bananas are ripe for better flavor and sweetness.
- 1 20-oz can crushed pineapple, drained You can use fresh pineapple if preferred.
- 1 21-oz can strawberry pie filling Feel free to use different pie fillings like blueberry or cherry.
Cake Layer
- 1 box yellow cake mix You can substitute with chocolate cake mix for a different flavor.
- 1 cup unsalted butter, melted
Toppings
- 1 cup chopped walnuts or pecans Feel free to customize the nuts or leave them out if you prefer.
- 1 cup shredded coconut (optional) Can be omitted.
- 2 cups whipped cream, for serving Serve with additional fruit slices or nuts if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Layer the sliced bananas on the bottom of the dish.
- Pour the drained crushed pineapple evenly over the bananas.
- Spread the strawberry pie filling over the pineapple layer.
- Evenly sprinkle the yellow cake mix over the top of the pie filling without mixing.
- Drizzle the melted butter over the cake mix layer, ensuring it's evenly distributed.
- If desired, sprinkle chopped walnuts or pecans and shredded coconut on top.
Baking
- Bake in the preheated oven for about 45-50 minutes or until the top is golden brown.
- Let it cool slightly before serving with whipped cream.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3-4 days. For longer storage, wrap tightly in plastic wrap and foil before freezing. You can prepare layers ahead and store them separately.