Banana Split Dump Cake (Print Version)

Sliced bananas, pineapple, cherries and chocolate chips topped with cake mix and butter for a nostalgic baked treat.

# What You’ll Need:

01 - 2 ripe bananas, sliced

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

03 - 1 cup maraschino cherries, halved

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

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

04 - Scatter the halved maraschino cherries across the pineapple layer.

05 - Evenly sprinkle the dry yellow cake mix over the fruit layers without mixing.

06 - Distribute chocolate chips and chopped nuts evenly over the cake mix.

07 - Drizzle melted butter as evenly as possible over the surface.

08 - Bake for 35–40 minutes until the top is golden and the edges are bubbling.

09 - Allow to cool slightly before serving. Top with whipped cream, extra cherries, and chocolate syrup, if desired.

01 -

The only thing you have to dirty is one baking dish and, trust me, everyone thinks it took you hours.
This dump cake always transforms basic ingredients into an instant crowd-pleaser—you can never go wrong.

02 -

If you pour too much butter in one spot, expect pockets of dry cake—go slow and even with your drizzle.
Chilling leftovers changes the texture into something like trifle, which is weirdly wonderful the next day.

03 -

For prettiest serving, let it cool at least 15 minutes—otherwise it’ll scoop a bit sloppily, but if you love gooey, dig in right away.
Don’t skimp on garnishes—they make even the simplest dump cake feel special, especially for guests.