Banana Split Dump Cake Recipe

If you’re looking for a dessert that’s sweet, fruity, creamy, and ridiculously easy, this Banana Split Dump Cake Recipe will become your new go-to! Imagine all the flavors of a classic banana split — bananas, pineapple, strawberries, chocolate, and whipped cream — but in the form of a warm, gooey cake. And the best part? There’s no mixing, no complicated steps, and no fuss. Just dump, bake, and enjoy!

This recipe uses canned fruits, cake mix, and butter to create a soft, bubbly filling with a slightly crisp, golden top. Top it with chocolate drizzle, whipped cream, and cherries, and you’ve got a dessert that looks fancy but takes minimal effort.

Whether you’re making dessert for a family gathering, a summer barbecue, or just a cozy night in, this banana split dump cake will impress everyone without stressing you out. Plus, it’s super customizable! You can swap out fruits, add nuts, or drizzle caramel sauce for an extra indulgent touch.

Trust me, once you try this recipe, you’ll keep coming back to it again and again. It’s like having a banana split and cake rolled into one — warm, melty, and absolutely irresistible!

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What Makes This Banana Split Dump Cake Recipe Special?

• Classic Banana Split Flavors – Combines bananas, pineapple, strawberries, chocolate, and whipped cream in one bite.

• No-Mix, No-Fuss Recipe – Simply dump everything into a baking dish and bake.

• Perfect for Parties – Feeds a crowd and looks gorgeous with toppings.

• Endless Customization – Use different fruits, add nuts, drizzle chocolate or caramel.

• Beginner-Friendly – Even if you’ve never baked before, you’ll nail this recipe!

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Ingredient Notes

• Bananas (2 medium, sliced)
  Adds natural sweetness and that classic banana split flavor.

• Crushed Pineapple (1 can, 20 oz, undrained)
  Brings juiciness and tropical vibes to the cake.

• Strawberry Pie Filling (1 can, 21 oz)
  Creates a fruity layer with a gorgeous color. You can substitute with fresh strawberries or cherry pie filling.

• Yellow Cake Mix (1 box, 15.25 oz)
  Forms the golden, slightly crispy topping. White cake mix works too.

• Butter (1 cup, sliced into thin pats)
  Melts into the cake mix, creating a rich, moist texture.

• Chocolate Syrup (for drizzling)
  Adds that essential banana split vibe.

• Whipped Cream & Maraschino Cherries (optional toppings)
  Makes the cake dessert-ready and Instagram-worthy.

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How to Make Banana Split Dump Cake Recipe

1. Preheat the oven
   Preheat to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Layer the fruits
   Spread the crushed pineapple (with juice) evenly in the dish. Next, spoon the strawberry pie filling on top and add banana slices evenly over the fruit layer.

3. Add the cake mix
   Sprinkle the dry yellow cake mix evenly over the fruit. Don’t mix!

4. Top with butter
   Place thin slices of butter evenly across the top. This helps create a golden, crisp topping.

5. Bake the cake
   Bake for 45-50 minutes until the top is golden and bubbly.

6. Add toppings & serve
   Let it cool slightly, then drizzle with chocolate syrup, add whipped cream, and top with cherries for the full banana split experience.

Tip: For extra crunch, sprinkle chopped walnuts or pecans on top before baking.

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Storage Options

• Room Temperature: Best enjoyed fresh, but can sit out for up to 4 hours.

• Refrigeration: Store leftovers covered in the fridge for up to 4 days.

• Freezing: Freeze portions in airtight containers for up to 2 months. Thaw overnight before reheating.

• Reheating: Warm individual servings in the microwave for 30 seconds.

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Variations and Substitutions

• Chocolate Banana Split Dump Cake – Use chocolate cake mix instead of yellow for a richer flavor.

• Tropical Twist – Replace strawberries with mango or passion fruit filling.

• Caramel Banana Split – Drizzle caramel sauce before baking for a deeper sweetness.

• Nutty Crunch – Add crushed walnuts or pecans for texture.

• Sugar-Free Option – Use sugar-free cake mix and whipped topping for a lighter dessert.

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Frequently Asked Questions

1. Can I use fresh strawberries instead of pie filling?
Yes! Just slice them, toss with ¼ cup sugar, and layer them instead of pie filling.

2. Do I drain the pineapple?
No, keep the juice — it adds moisture and flavor to the cake.

3. Can I make this ahead of time?
Absolutely! Bake, cool, and refrigerate. Reheat in the oven at 325°F for about 10 minutes.

4. Can I add chocolate chips?
Yes, sprinkle them on top of the cake mix before adding butter for melty chocolate pockets.

5. What’s the best way to serve it?
Warm with whipped cream, chocolate syrup, and a cherry on top for the ultimate banana split effect.

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