Description

This Banana Split Dump Cake recipe captures the nostalgic flavors of a classic banana split in an easy-to-make dump cake format. Layers of fresh bananas, crushed pineapple, and strawberries are topped with yellow cake mix and melted butter, then baked to golden perfection. Finished with homemade whipped cream, this dessert combines fruity freshness and creamy indulgence with minimal effort, making it perfect for gatherings or a sweet family treat.

Ingredients

Scale

Fruit Layers

4 medium ripe bananas, sliced
1 can (20 oz) crushed pineapple, drained
1 cup fresh strawberries, sliced

Cake Topping

1 box yellow or white cake mix (about 15.25 oz)
½ cup unsalted butter, melted

Whipped Cream

1 cup heavy whipping cream

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the dump cake evenly.
Prepare Baking Dish: Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking and allow easy serving.
Layer Fruit: Arrange the sliced bananas evenly at the bottom of the dish, then spread the crushed pineapple on top, followed by the sliced strawberries, making sure the layers are even.
Add Cake Mix: Sprinkle the dry yellow or white cake mix evenly over the layered fruit without stirring or mixing it into the fruit.
Drizzle Butter: Pour the melted unsalted butter evenly over the dry cake mix to moisten it, which will help it bake into a crisp, golden topping.
Bake: Place the dish in the oven and bake for 40 minutes or until the top is golden brown and the fruit filling is bubbling around the edges.
Prepare Whipped Cream: While the cake is baking or cooling slightly, whip the heavy cream until soft peaks form to serve as a topping.
Serve: Serve the banana split dump cake warm, topped with a generous dollop of whipped cream and additional fresh fruit if desired.

Notes

You can substitute frozen strawberries if fresh are not available; just thaw and drain excess liquid.
For extra flavor, add a teaspoon of vanilla extract to the whipped cream before whipping.
This dessert is best served warm but can also be enjoyed chilled.
Leftovers can be stored covered in the refrigerator for up to 3 days.