Banana Split Dump Cake (Printable Version)

Banana, pineapple, cherry and chocolate layers baked under a buttery cake mix topping—easy, nostalgic crowd-pleaser.

# 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 (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 cherries

10 - Chocolate syrup

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

02 - Arrange the sliced bananas in an even layer on the bottom of the prepared dish.

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

04 - Distribute the halved maraschino cherries over the fruit layers.

05 - Sprinkle the dry yellow cake mix evenly across the fruit layers without mixing.

06 - Sprinkle chocolate chips and nuts, if using, evenly over the cake mix.

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

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

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

01 -

You can build this cake while chatting with a friend, and the kitchen barely gets messy.
Even people who claim not to like fruit desserts find themselves stealing extra bites—trust me, I’ve watched it happen.

02 -

If you pour the butter in big puddles, you’ll get random dry patches—zigzag your way across the whole dish to avoid surprises.
Letting the cake cool just a bit before serving helps it set and prevents scorched tongues, though patience is tough here.

03 -

Never skip greasing your pan—the fruit layer sticks like glue once baked.
Reserve a handful of chocolate chips to scatter right after baking so they stay distinct and melty.