Banana Split Dump Cake (Printable Version)

Warm, easy layered dessert of bananas, crushed pineapple, cherries, cake mix and chocolate chips with buttery topping.

# 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 for garnish

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

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 - Arrange sliced bananas evenly on the bottom of the prepared baking dish.

03 - Spread drained crushed pineapple evenly over the banana layer.

04 - Scatter halved maraschino cherries over the pineapple layer.

05 - Sprinkle the dry yellow cake mix evenly over the layered fruit. Do not mix.

06 - Distribute chocolate chips and chopped walnuts or pecans evenly over the cake mix.

07 - Evenly drizzle melted unsalted butter over the entire surface.

08 - Bake in the preheated oven for 35 to 40 minutes, until the top is golden and the edges are bubbling.

09 - Let cool slightly before serving. Top with whipped cream, extra cherries, and a drizzle of chocolate syrup, if desired.

01 -

The secret to this cake is that it’s nearly impossible to mess up, no matter how rambunctious your helpers get.
That soft, buttery topping with melty chocolate chips and tangy fruit hits the perfect comfort note every time.

02 -

If you skip draining the pineapple thoroughly, you’ll wind up with a soggy bottom, which is just not as satisfying.
Pouring the butter slowly is key—it helps patchwork brown bits turn into a crisp, buttery top instead of dry powder.

03 -

If your cake mix has a few stubborn dry spots after baking, a quick spritz of milk or cream before the final five minutes works wonders.
A sprinkle of flaky salt brings out the chocolate and balances all the sweetness beautifully.