Description
This Banana Split Dump Cake is a warm, gooey, crowd-pleasing dessert made with bananas, strawberries, pineapple, and chocolate chips—all layered with boxed cake mix and baked to golden perfection. The easiest cheap quick dessert you’ll ever make!
Ingredients
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1 can (20 oz) crushed pineapple in juice, undrained
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1 can (21 oz) strawberry pie filling
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2–3 ripe bananas, sliced
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1 box (15.25 oz) yellow or white cake mix
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¾ cup (1½ sticks) butter, melted
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½ cup chocolate chips (semi-sweet or milk chocolate)
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¼ cup chopped walnuts or pecans (optional)
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Whipped cream or vanilla ice cream, for serving
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Dump crushed pineapple (with juice) into the baking dish and spread evenly.
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Spoon strawberry pie filling on top, then evenly layer sliced bananas over the fruit.
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Sprinkle dry cake mix evenly over the top—do not stir.
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Drizzle melted butter across the surface, trying to cover as much of the cake mix as possible.
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Sprinkle chocolate chips and nuts (if using) evenly over the top.
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Bake for 45–50 minutes or until the top is golden brown and the edges are bubbling.
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Let cool for 10 minutes. Scoop into bowls and top with whipped cream or ice cream.
Notes
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For extra flavor, try using a flavored cake mix like strawberry or chocolate.
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Add halved maraschino cherries before baking for a classic banana split twist.
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Best served warm, but delicious at room temperature too.
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To make ahead, prep and refrigerate unbaked for up to 4 hours or bake and reheat before serving.