Banana Split Dump Cake (Printable Version)

Sweet layers of banana, pineapple, cherries, cake mix and chocolate chips baked until golden; serve with whipped cream.

# What You Need:

01 - 2 ripe bananas, sliced

02 - 1 can (20 oz) crushed pineapple, drained

03 - 1 cup maraschino cherries, halved

04 - 1 box yellow cake mix (about 15 oz)

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 over the base of the baking dish.

03 - Spread drained crushed pineapple evenly on top of the bananas.

04 - Distribute halved maraschino cherries evenly over the pineapple layer.

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

06 - Evenly distribute chocolate chips and chopped nuts over the cake mix.

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

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

09 - Allow to cool slightly. Serve topped with whipped cream, extra cherries, and chocolate syrup if desired.

01 -

You get the full banana split experience with hardly any effort or mess, seriously.
No cake decorating skills needed, but the result is always a showstopper at any gathering.

02 -

If you skip draining the pineapple really well, you’ll get a soggy base (I learned the sticky way).
Letting the cake cool just 10 minutes makes serving so much easier and preserves those soft vs. crispy layers.

03 -

Layering the fruit generously is key—don’t skimp, as they’ll caramelize beautifully underneath.
If your cake mix is clumpy, break it up with your fingers before sprinkling it on for a perfectly golden crust.