Banana Split Dump Cake (Printable)

Bananas, pineapple, cherries and chocolate chips topped with buttered yellow cake mix for a gooey, nostalgic finish.

# What You'll Need:

01 - 2 ripe bananas, sliced

02 - 1 can (20 oz) crushed pineapple, drained

03 - 1 cup maraschino cherries, halved, plus extra whole cherries for garnish

04 - 1 box yellow cake mix (about 15 oz)

05 - 1/2 cup chocolate chips

06 - 1/2 cup chopped walnuts or pecans (optional)

07 - 1/2 cup unsalted butter, melted

08 - Whipped cream

09 - Extra maraschino cherries

10 - Chocolate syrup

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.

02 - Place sliced bananas evenly across the bottom of the prepared baking dish.

03 - Spread the drained crushed pineapple over the banana layer, then scatter halved maraschino cherries on top.

04 - Sprinkle the dry yellow cake mix evenly over the fruit layers. Do not stir.

05 - Evenly distribute chocolate chips and, if using, chopped walnuts or pecans over the cake mix.

06 - Drizzle melted butter as evenly as possible across the entire surface.

07 - Bake for 35 to 40 minutes, or until the surface is golden and the edges are bubbling.

08 - Allow dessert to cool slightly. Serve topped with whipped cream, extra cherries, and a drizzle of chocolate syrup if desired.

01 -

This is a one-pan wonder, so you get all the banana split vibes without juggling ice cream scoops or sticky hands.
It looks impressive enough for a party, but no one needs to know it only took you 10 minutes to prep.

02 -

If you forget to drain the pineapple properly, the cake turns out soggy in the center—trust me, I learned the sticky way.
Melting the butter fully (rather than using softened) is what helps that topping crisp and brown just right.

03 -

When pouring the melted butter, zigzag to cover as much of the cake mix as possible—unbuttered spots stay powdery.
For crispy pockets, add a few extra nuts on top for the last 10 minutes of baking—they toast up for irresistible crunch.