Okay, let’s talk about dessert. Sometimes you need something amazing, like, right now. You don’t have time for mixing bowls and complicated steps, but you still want that “wow” factor.
This is where the magic happens. I’m going to show you how to make a Banana Split Dump Cake that tastes like a summer dream. It has all the good stuff—bananas, pineapple, strawberries, chocolate—and you barely have to lift a finger. Seriously, it’s almost cheating.
You’re about to learn my secret for the easiest, most crowd-pleasing dessert ever. It’s perfect for potlucks, family dinners, or just because it’s Tuesday and you deserve a treat.
What You’ll Need
Getting your ingredients ready is probably the hardest part, and even that is super easy. The key is having everything laid out so you can just dump it all in the pan. I’ve made this a hundred times, and this is the combo that gets rave reviews every single time.
Here’s the thing about dump cakes: the brands don’t matter a ton, but I have a few suggestions that I think work best. For the cake mix, something simple like Betty Crocker or Duncan Hines is perfect. You don’t need anything fancy.
Core Cake Ingredients
This is the main event. These ingredients create that warm, gooey, fruity base that makes this cake so good. Don’t drain the pineapple—that juice is pure gold and helps make everything moist.
| Ingredient | Amount |
|---|---|
| Crushed Pineapple (in juice) | One 20-ounce can |
| Ripe Bananas | 3 medium |
| Strawberry Pie Filling | One 21-ounce can |
| Yellow Cake Mix | One 15.25-ounce box |
| Unsalted Butter | ¾ cup (1½ sticks) |
The Toppings
This is where you get that classic banana split vibe. Don’t skimp on these. They add the texture and flavor that really finishes the whole thing off. The crunch from the nuts and the little bursts of chocolate are essential.
| Ingredient | Amount |
|---|---|
| Semi-Sweet Chocolate Chips | ½ cup |
| Chopped Pecans (or walnuts) | ½ cup |
| Maraschino Cherries | ½ cup, drained |
The Tools for the Job
You don’t need any fancy kitchen gadgets for this one. It’s one of the reasons I love it so much. Less cleanup is always a win in my book.
- 9×13 inch baking dish: A glass or ceramic one works best.
- Spatula: For spreading things out a little.
- Small bowl: For melting the butter.
- Knife: Just for slicing the bananas.
That’s it. See? I told you this was simple.
How to Make the Easiest Dessert Ever
Alright, here we go. The whole process is just layering. The most important rule of a dump cake is: do not stir. I know it feels wrong, but you have to trust the process. Resisting the urge to mix is key.
Step 1: Get Your Oven Ready
First things first, preheat your oven to 350°F (175°C). Get the rack in the middle position. This helps the cake cook evenly so you don’t get a burnt top and a soggy bottom.
Step 2: The Pineapple Layer
Open that can of crushed pineapple and dump the whole thing—juice and all—into your 9×13 inch baking dish. Use your spatula to spread it out into one nice, even layer. This is your foundation.
Step 3: Add the Bananas
Peel your bananas and slice them into ¼-inch rounds. Don’t go too thin, or they’ll turn to mush. Arrange the slices over the pineapple. It doesn’t have to be perfect, just try to cover most of the surface.
Step 4: The Strawberry Layer
Now, spoon the strawberry pie filling over the bananas. Try to get dollops of it all over. You can gently spread it a little with the back of your spoon, but don’t press down hard or mix it into the other fruit.
Step 5: The Magic Cake Mix
Open your box of yellow cake mix. Sprinkle the dry mix directly over the top of the fruit layers. Try to get it as even as possible, covering everything from edge to edge. (This is the “don’t stir” part I was talking about. It feels weird, but it works.)
Step 6: The Butter Drizzle
Melt your butter in the microwave. Just 30-45 seconds should do it. Now, drizzle that melted butter all over the dry cake mix. The more evenly you can cover it, the better. The butter is what bakes the cake mix into a delicious, crumbly topping. (Any dry spots might stay a little powdery, so be thorough.)
Step 7: Add the Good Stuff
Sprinkle your chocolate chips and chopped pecans evenly over the top. This is the final layer before it goes into the oven.
Step 8: Time to Bake
Place the dish in your preheated oven and bake for 45 to 55 minutes. You’ll know it’s done when the top is golden brown and the fruit filling around the edges is bubbly and thick. The whole kitchen will smell incredible.
Step 9: Let It Rest (This is Important!)
Take the cake out of the oven and let it sit on a wire rack for at least 15-20 minutes. It will be screaming hot, and letting it cool helps it set up. If you dig in right away, it will be a soupy mess. A delicious mess, but still a mess.
Step 10: Cherries on Top
Once it’s cooled a bit, dot the top with your maraschino cherries. Serve it warm, maybe with a big scoop of vanilla ice cream or a dollop of whipped cream.
Pro Tips from My Kitchen
I’ve made my share of dump cakes, and I’ve learned a few things that make them go from good to great.
- Don’t Fight the Dry Spots. No matter how well you drizzle the butter, you might get a few small, dry patches of cake mix on top. Don’t worry about it. They add a little bit of a crumbly texture that’s actually pretty nice. If it really bothers you, you can add an extra 2 tablespoons of melted butter next time.
- Use Overripe Bananas. Got bananas with brown spots all over them? Perfect. Just like with banana bread, older bananas have more sugar and a stronger flavor. They’ll make your cake taste even better.
- Toast Your Nuts. This is a tiny step that makes a huge difference. Before you sprinkle the pecans on top, toss them in a dry skillet over medium heat for 3-4 minutes. Keep them moving until you can smell them. This brings out their flavor like you wouldn’t believe.
Fun Substitutions and Variations
This recipe is a great starting point, but you can have a lot of fun changing it up. You almost can’t go wrong.
- Different Cake Mix: Try a chocolate cake mix for a “chocolate-covered banana split” feel. A strawberry or cherry cake mix would also be delicious. Even a spice cake mix in the fall could be an interesting twist.
- Play with the Fruit: Not a fan of pineapple? Use two cans of cherry pie filling instead of one strawberry. Or try a can of peaches. The banana-peach-strawberry combo is amazing.
- Add a Drizzle: Before you bake it, you could drizzle some caramel sauce or hot fudge over the fruit layers. It will bake right into the cake and make it extra gooey and rich.
- Go Nut-Free: If you have a nut allergy or just don’t like them, leave them out. It will still be fantastic. You could even sprinkle some shredded coconut on top instead for a little texture.
Make-Ahead and Storage Tips
This cake is best served warm on the day you make it. But life happens, and sometimes you need to prep ahead.
Making it Ahead
You can assemble the entire cake (without baking) a few hours ahead of time. Just cover it tightly with plastic wrap and keep it in the fridge. The bananas might brown a little, but it won’t affect the taste once it’s baked. I wouldn’t let it sit for more than 4-5 hours, though.
Leftovers and Storage
If you actually have leftovers, they’re easy to store.
- Fridge: Let the cake cool completely, then cover the dish with plastic wrap or a lid. It will keep in the fridge for up to 4 days.
- Reheating: You can eat it cold (it’s surprisingly good!), or you can reheat individual portions in the microwave for about 30-45 seconds. The topping will soften a bit, but the flavor is still all there. I don’t recommend freezing this cake, as the fruit can get watery when it thaws.
Frequently Asked Questions
Here are some questions I get all the time about this recipe.
Q1. Do I really not stir anything?
Ans: Nope, not a thing. The magic of a dump cake is that the juice from the fruit steams up and cooks the cake mix from below, while the butter bakes it from above.
Q2. Can I use fresh strawberries instead of pie filling?
Ans: You can, but you’ll need to add some sugar. Mix about 2 cups of sliced fresh strawberries with ¼ cup of sugar and let them sit for 15 minutes to release their juices before adding them to the dish.
Q3. Can I make this in a slow cooker?
Ans: Absolutely. Layer everything in the slow cooker just like you would in a baking dish. Cook on high for 2 hours or on low for 4 hours. It’s a great option for parties when your oven is busy.
Q4. My bananas turned brown. Is that okay?
Ans: It’s totally fine. Bananas oxidize and turn brown when exposed to air. It won’t change the taste of the final baked cake at all.
Wrapping Up
So there you have it. A dessert that gives you all the flavor of a classic banana split with almost none of the work. It’s warm, gooey, and comforting, and it’s pretty much foolproof.
This is the kind of recipe you keep in your back pocket for busy weeknights, unexpected guests, or when you just need a little something sweet. It always disappears fast.
Now it’s your turn. Give it a try and let me know how it goes! Did you try any of the variations? Did you serve it with ice cream? Drop a comment below—I love hearing how these recipes turn out in your kitchen.
