Banana Split Dump Cake Recipe
Introduction
This Banana Split Dump Cake is a delightful twist on the classic banana split, transforming familiar flavors into a simple, baked dessert. With layers of fresh fruit, cake mix, and whipped cream, it’s easy to prepare and perfect for any occasion.
Ingredients
- 4 medium ripe bananas, sliced
- 1 can (20 oz) crushed pineapple, drained
- 1 cup fresh strawberries, sliced (plus more for topping)
- 1 box yellow or white cake mix
- 1 stick (½ cup) unsalted butter, melted
- 1 cup heavy whipping cream (or 1 tub whipped topping)
- 1-2 bananas, sliced (for garnish)
- ½ cup fresh strawberries, halved or sliced
- ½ cup chopped pecans or walnuts
- Optional: Chocolate syrup or melted chocolate for drizzling
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter. Arrange the sliced bananas evenly across the bottom of the dish. Spread the drained crushed pineapple over the bananas, followed by the sliced strawberries.
- Step 2: Sprinkle the dry cake mix evenly over the fruit layer. Do not stir; let it sit as a dry layer on top of the fruit. Drizzle the melted butter evenly over the cake mix, ensuring it covers as much of the dry mix as possible.
- Step 3: Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and bubbly. Let the cake cool for about 15 minutes to allow the layers to set.
- Step 4: While the cake cools, whip the heavy cream into soft peaks, or use pre-made whipped topping. Spread or dollop the whipped cream over the cooled cake. Garnish with additional sliced bananas, fresh strawberries, and chopped nuts. If desired, drizzle chocolate syrup or melted chocolate on top for that authentic banana split vibe.
Tips & Variations
- Use ripe but firm bananas to avoid the fruit becoming too mushy during baking.
- For a different nut option, try using toasted almonds or macadamia nuts.
- If you prefer a dairy-free version, substitute butter with coconut oil and use dairy-free whipped topping.
- Adding a sprinkle of shredded coconut before baking can enhance the tropical flavor.
Storage
Store leftover banana split dump cake covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave if desired, but it’s also delicious served cold. Add fresh whipped cream before serving if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can assemble the cake and bake it up to a day in advance. Add the whipped cream and fresh toppings just before serving to keep them fresh.
Can I use frozen fruit instead of fresh?
Frozen fruit can be used, but be sure to thaw and drain it well to prevent excess moisture that could affect the cake’s texture.
PrintBanana Split Dump Cake Recipe
This Banana Split Dump Cake is an easy, nostalgic dessert that captures the classic flavors of a banana split in a simple, layered cake. Combining ripe bananas, crushed pineapple, fresh strawberries, and a buttery cake mix topping, it bakes into a bubbly, golden treat that’s finished with whipped cream, nuts, and optional chocolate drizzle for a perfect balance of sweetness and texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Fruit Layer
- 4 medium ripe bananas, sliced
- 1 can (20 oz) crushed pineapple, drained
- 1 cup fresh strawberries, sliced (plus more for topping)
Cake Layer
- 1 box yellow or white cake mix (about 15.25 oz)
- 1 stick (½ cup) unsalted butter, melted
Toppings
- 1 cup heavy whipping cream (or 1 tub whipped topping)
- 1–2 bananas, sliced (for garnish)
- ½ cup fresh strawberries, halved or sliced
- ½ cup chopped pecans or walnuts
- Optional: Chocolate syrup or melted chocolate for drizzling
Instructions
- Prepare the Fruit Base: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray or butter. Arrange the sliced bananas evenly across the bottom of the dish. Spread the drained crushed pineapple evenly over the bananas, then layer the sliced strawberries on top.
- Add the Cake Mix and Butter: Sprinkle the dry yellow or white cake mix evenly over the fruit layer without stirring, letting it sit as a dry layer. Drizzle the melted unsalted butter evenly over the cake mix, ensuring the butter covers as much of the dry mix as possible to help it bake into a crisp, golden topping.
- Bake the Cake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and bubbly, signaling the cake is cooked through. Remove and let cool for about 15 minutes to allow the layers to set properly.
- Add the Toppings: While the cake cools, whip the heavy cream until soft peaks form, or prepare the whipped topping if using pre-made. Spread or dollop the whipped cream evenly over the cooled cake. Garnish with additional sliced bananas, fresh strawberries, and chopped nuts. For an authentic banana split touch, drizzle chocolate syrup or melted chocolate over the top before serving.
Notes
- Use ripe but firm bananas to avoid mushy texture during baking.
- Draining the crushed pineapple is important to prevent the cake from becoming soggy.
- You can substitute whipped topping for heavy cream for convenience.
- To add crunch, try using walnuts instead of pecans or a mix of both.
- The optional chocolate drizzle enhances the banana split theme but is not necessary.
- Please allow the cake to cool before adding whipped cream to prevent melting.
Keywords: banana split dump cake, easy dump cake, banana dessert, pineapple strawberry cake, nostalgic desserts, layered fruit cake
