Banana Split Dump Cake (Printable)

Nostalgic banana split flavors—bananas, pineapple, chocolate and cherries—baked into a quick, gooey dump cake.

# 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 maraschino cherries

10 - Chocolate syrup

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

02 - Arrange the sliced bananas evenly over the bottom of the prepared dish.

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

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

05 - Evenly sprinkle the dry yellow cake mix over all the fruit layers. Do not stir.

06 - Distribute chocolate chips and chopped nuts, if using, over the dry cake mix.

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

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

09 - Cool slightly before serving. Top with whipped cream, extra cherries, and a drizzle of chocolate syrup, if desired.

01 -

It comes together so fast you barely have time to find the dessert spoons.
The gooey, just-baked layers capture every nostalgic flavor of a real banana split with zero effort.

02 -

I once forgot to drain the pineapple thoroughly and ended up with a soupy bottom—don’t skip that step.
Making sure the butter really covers the whole cake mix is the secret to avoiding dry patches on top.

03 -

Be patient and let it cool just enough so the pieces come out with both cake and gooey fruit layers intact.
If you want extra crispy bits on top, broil for the last 2 minutes—watch it closely!