Banana Split Dump Cake

Last summer my neighbor brought over an abundance of ripe bananas from her tree, and I was desperately searching for something different to do with them all. This dump cake became an instant hit at our neighborhood block party when kids and adults alike kept going back for seconds. Theres something magical about how the fruit layers bubble up through the golden buttery cake mix, creating those irresistible gooey pockets that taste exactly like a deconstructed banana split.

I made this for my daughters birthday sleep party and the girls went absolutely wild for it. They stood around the oven watching it bubble through the glass door, actually excited about dessert in a way I rarely see with store bought treats. One of them told me it was better than anything shed ever ordered at a restaurant.

Ingredients

• 3 large ripe bananas, sliced: The riper they are, the sweeter and more flavorful your fruit layer becomes, so dont be afraid to let those bananas get plenty of brown spots
• 1 can (20 oz / 565 g) crushed pineapple, drained: This tropical addition adds necessary moisture and tanginess that cuts through all the sweetness
• 1 jar (10 oz / 280 g) maraschino cherries, drained and halved: Halving them distributes their bright red color and almond like flavor throughout every bite
• 1/2 cup (100 g) granulated sugar: A little sprinkling helps the fruit release its natural juices and creates that syrupy bottom layer everyone fights over
• 1/2 cup (90 g) semisweet chocolate chips: They melt into fudge like pockets throughout the cake, mimicking the chocolate sauce on a traditional banana split
• 1 box (15.25 oz / 432 g) yellow cake mix: The dry mix creates this incredible buttery crumble topping thats crisp on top and soft underneath
• 3/4 cup (170 g) unsalted butter, melted: Pouring melted butter evenly over the dry cake mix is the secret to getting that perfect golden brown crust

Instructions

Preheat and prep your baking dish:

Set your oven to 350°F (175°C) and give a 9x13 inch baking dish a quick coating of butter or cooking spray

Layer the bananas first:

Arrange your sliced bananas in a single even layer at the bottom of the dish, slightly overlapping them to cover all the bare spots

Add the tropical pineapple layer:

Spread that drained crushed pineapple right over the bananas, pressing down gently to create an even fruit foundation

Scatter those bright cherries:

Distribute your halved maraschino cherries across the pineapple so every serving gets plenty of those jewel toned pops of color

Sprinkle on some sweetness:

Evenly dust the granulated sugar over all that fruit to help draw out moisture and create those delicious bubbling juices

Chocolate makes everything better:

Shower the chocolate chips across the entire surface, knowing theyll melt into incredible fudge pockets as it bakes

The dry cake mix layer:

Pour the yellow cake mix over everything and gently shake the pan to distribute it evenly without pressing down into the fruit

Butter is the magic ingredient:

Slowly drizzle your melted butter in a zigzag pattern across the dry cake mix until every bit gets that beautiful golden coating

Bake until golden and bubbly:

Slide it into the oven for 40 to 45 minutes until the top turns a gorgeous golden brown and you see fruit juices bubbling up around the edges

Patience pays off:

Let it rest for at least 15 minutes so all those layers settle and the fruit sauce thickens up slightly for easier serving

Save

My mom tried this recipe and called me immediately to say she couldnt believe how something so simple tasted so extraordinary. Shes now requested it for every family holiday gathering, claiming its become her most asked for dessert.

Make It Your Own

While the classic combination is hard to beat, Ive experimented with different cake mix flavors over the years. Chocolate cake mix turns this into an incredibly rich dessert that banana split purists might appreciate. Sometimes I add chopped pecans or walnuts between the fruit and cake layers for that extra crunch reminiscent of the nuts sprinkled on top of actual banana splits.

Serving Suggestions That Matter

Warm is absolutely the way to serve this cake, ideally about 20 minutes out of the oven when that fruit layer is still bubbling gently. I like to set up a little toppings bar and let everyone customize their own bowl with whipped cream, extra cherries, chopped nuts, and a drizzle of chocolate syrup. Its also pretty incredible with a scoop of vanilla bean ice cream melting into all those warm crevices.

Storage And Make Ahead Tips

This dessert actually tastes even better the next day as all the flavors have time to meld together in the refrigerator. Store any leftovers covered tightly and theyll keep for up to four days, though Ive never had it last that long in my house. You can also assemble everything through the butter drizzling step, then cover and refrigerate for up to 24 hours before baking.

• Bring refrigerated unbaked cake to room temperature for 30 minutes before popping it in the oven
• Leftovers reheat beautifully in the microwave for about 30 seconds per serving
• The topping softens overnight in the fridge, so a quick 10 minute reheat in a 350°F oven restores that crispy texture

Save

Theres something wonderfully nostalgic about this dessert that brings out the kid in everyone who tries it. Its the kind of recipe that creates memories and becomes part of your familys story.

Recipe FAQs

→ Can I use fresh pineapple instead of canned?

Fresh pineapple can be used, but you'll need to cook it down slightly to remove excess moisture, otherwise the dessert may become too soggy. Canned crushed pineapple works perfectly as it's already drained and the right consistency.

→ What's the best way to serve this dump cake?

For the best experience, serve warm while the topping is still slightly crisp and the fruit layer is gooey. Let it cool for at least 15 minutes after baking. It's delicious on its own, but adding whipped cream, chopped nuts, extra cherries, or chocolate syrup takes it to the next level.

→ Can I make this ahead of time?

Yes! You can assemble everything ahead of time and refrigerate before baking. Add an extra 5-10 minutes to the baking time if baking from cold. Already-baked cake can be stored at room temperature for up to 2 days and reheated before serving.

→ Can I substitute the cake mix?

While yellow cake mix provides the classic flavor, you can use white cake mix, butter pecan, or even chocolate cake mix for a variation. For a homemade version, you'll need approximately 3 cups of a homemade yellow cake substitute.

→ Is this suitable for freezing?

Yes, this freezes well! Bake completely, cool, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F for about 15 minutes to restore the warm, gooey texture.

→ Can I reduce the sugar in this recipe?

The sugar helps balance the tartness of the pineapple and creates a syrupy texture with the fruit juices. You can reduce it to 1/4 cup if preferred, especially if using very ripe bananas. The chocolate chips and cake mix already provide sweetness, so it will still be satisfying.