Banana Split Dump Cake (Printable version)

Gooey banana-split-inspired dump cake with pineapple, cherries, chocolate chips and a buttery cake-mix topping.

# 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 - Layer sliced bananas evenly on the bottom of the baking dish.

03 - Evenly spread the drained crushed pineapple over the bananas.

04 - Scatter halved maraschino cherries over the pineapple layer.

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

06 - Top the cake mix with chocolate chips and chopped nuts, distributing evenly.

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

08 - Transfer to oven and bake for 35 to 40 minutes, until top is golden and edges are bubbling.

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

01 -

You get all the fun flavors of a banana split in one warm, gooey spoonful—without the need for multiple scoops or melted ice cream panic.
Assembly is so simple, you can chat with friends or belt out a favorite tune while putting it together.

02 -

One time I rushed the butter drizzle and got floury dry patches on top—pour slowly and don't skip any corners.
I used to forget to drain the pineapple well, until I realized the cake should be moist, not soupy underneath.

03 -

Sprinkle a bit of salt over the top before baking to amplify all the flavors.
Lining the baking dish with parchment overhang makes cleanup and serving a breeze.