Banana Split Dump Cake (Print version)

Gooey layered dessert combining bananas, pineapple, cherries and chocolate chips under golden buttery cake

# What you need:

→ Fruit and Fillings

01 - 2 large ripe bananas, sliced
02 - 1 can (19 oz) crushed pineapple, drained
03 - 1 cup maraschino cherries, halved
04 - 1/2 cup mini chocolate chips

→ Dry and Refrigerated

05 - 1 box (15 oz) yellow cake mix
06 - 1/2 cup unsalted butter, melted

→ Extras (Optional)

07 - 1 cup chopped walnuts or pecans
08 - Whipped cream, for serving
09 - Chocolate syrup, for drizzling

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - Arrange banana slices evenly on the bottom of the dish.
03 - Layer drained crushed pineapple over the bananas.
04 - Sprinkle halved maraschino cherries and mini chocolate chips evenly over the pineapple.
05 - Add chopped walnuts or pecans for extra crunch, if desired.
06 - Evenly sprinkle dry cake mix over fruit and toppings, covering all areas.
07 - Pour melted butter evenly over cake mix. Do not stir.
08 - Bake for 40-45 minutes, or until top is golden and filling is bubbly.
09 - Let cool slightly before serving. Garnish with whipped cream, chocolate syrup, and extra cherries if desired.

# Expert advice:

01 -
  • It comes together in literally fifteen minutes but tastes like something from a bakery case
  • The combination of warm fruit and that buttery golden topping hits some primal comfort spot
  • You can customize it a dozen ways and it still turns out perfect every single time
02 -
  • That moment when you pour the butter over dry cake mix looks wrong but I promise it creates the most incredible crispy topping
  • Letting it cool for even just 10 minutes makes a huge difference in how the pieces hold together when you serve it
03 -
  • Really press that pineapple to get the excess liquid out or you'll end up with a soggy bottom layer
  • If the top is browning too fast, tent it with foil for the last 10 minutes of baking

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