Banana Split Dump Cake (Print Version)

Bananas, pineapple, cherries and chocolate topped with buttery cake mix — an easy, 50-minute 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 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 along the base of the prepared dish.

03 - Spread the drained crushed pineapple in an even layer over the bananas.

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

05 - Sprinkle the dry yellow cake mix evenly over the entire fruit layer without mixing.

06 - Evenly distribute chocolate chips and nuts, if using, on top of the cake mix.

07 - Drizzle melted butter evenly over the entire surface.

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

09 - Allow to cool slightly before serving. Garnish with whipped cream, additional cherries, and a drizzle of chocolate syrup if desired.

01 -

In under an hour, you can recreate every decadent layer of a banana split—gooey cake, molten chocolate, juicy fruit—all in one pan.
It's almost impossible to mess up, which means more time for sharing stories and sneaking tastes.

02 -

If your pineapple isn’t thoroughly drained, you’ll end up with a soggy bottom—not as fun as it sounds!
Drizzling the butter slowly and evenly makes every bite golden and crisp, instead of patchy.

03 -

Nestle bananas tightly so they don’t vanish into mush after baking.
Spoon-test the middle before serving—if it jiggles too much, give it five more minutes.