Banana Split Dump Cake

Banana Split Dump Cake is the perfect substitute for a real banana split, with no melting involved! Make this sundae-inspired dessert in less than an hour.

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Banana Split Dump Cake is a fun twist on a traditional dump cake, turning it into an ice cream sundae-inspired dessert! This crowd-pleasing dessert can be thrown together in less than 10 minutes.

MORE RECIPES: Pumpkin Crunch Cake | Banana Cake | Strawberry Heaven on Earth Cake

Why choose between a cake or a banana split when you can enjoy both in this craveable dessert? You can find all of the classic flavors of a banana split, plus a moist, decadent cake that will be sure to satisfy your sweet tooth. 

You can serve your Banana Split Dump Cake with whipped cream, sprinkles, or any of your favorite banana split toppings. Be as creative as you want! Or make it fun with an interactive build-your-own banana split dump cake and have your guests add their favorite toppings: hot fudge, cherries, chocolate chips, or vanilla ice cream. Add toppings to your heart's content!

This cake is a hit at any social event. Whether it’s a family get-together, a block party, or even just a regular Wednesday night, everyone will be asking for more of this delicious Banana Split Dump Cake.

Banana Split Dump Cake Ingredients

Banana Split Dump cake is proof that delicious desserts can start with a simple cake mix. When purchasing the cake mix at the grocery store for this amazing dessert, make sure to pick a mix that doesn’t already have pudding mix in it, as you’ll be adding pie filling to the cake. For the cake mix, any mix will do; vanilla, white, yellow. Or completely mix it up with a chocolate cake mix! 

The secret to keeping this Banana Split Dump Cake super moist is the crushed pineapple and pie filling! For a fuller banana flavor, bake sliced bananas into the filling by layering them on top of the strawberry pie filling. Each bite will take like a banana split in cake form!

To make sure that the texture of the cake is perfect, make sure to use a 9x13-inch cake pan. Using an 11x7-inch pan made the cake too thick, which changed the luscious flavoring of the cake. 

How to Make Banana Split Dump Cake

FIRST STEP: Preheat the oven to 350°F.

SECOND STEP: Spread the crushed pineapple and the strawberry pie filling into the bottom of a 9x13-inch baking dish.

THIRD STEP: Sprinkle the cake mix evenly over the first two layers.

FOURTH STEP: Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Hint: cold butter is much easier to slice and to maintain square pats for covering the top of the dump cake.

FIFTH STEP: Sprinkle coconut and chopped walnuts over the top of the butter.

SIXTH STEP: Bake for 40 minutes or until the topping is browned and the filling is bubbling around the edges. The coconut and walnuts should be evenly toasted but not burnt.

SEVENTH STEP: Allow dump cake to cool for at least 30 minutes. Slice bananas and space over the top of the dump cake just before serving.

What is a dump cake?

Dump cake is exactly what it sounds like and one of the easiest cakes to make! Simply “dump” all the ingredients in a dish and set your oven to bake!

Do I have to use white cake mix? 

While white cake mix is recommended, any cake mix will do. 

Can I make this cake ahead of time?

You can make this cake up to 2 days ahead of time. Refrigerate the cake until you are ready to serve. We recommend waiting to add the sliced bananas until just before serving.

How to Store Banana Split Dump Cake 

IN THE FRIDGE: Cover this tasty treat in plastic wrap, and this cake can be stored in your refrigerator in an airtight container for 5 to seven days.

IN THE FREEZER: This cake can be stored in the freezer for up to 1 month. Make sure to thaw in the refrigerator before serving. 

Banana Split Dump Cake

Banana Split Dump Cake is the perfect substitute for a real banana split, with no melting involved! Make this sundae-inspired dessert in less than an hour.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Cake, Dessert

Cuisine American

Servings 12

Calories 415 kcal

Ingredients

  

1x2x3x

• crushed pineapple (juice included) 20 ounces
• strawberry pie filling 21 ounces
• white cake mix 1 package
• salted butter (cold) ½ cup
• shredded (sweetened coconut) 1 cup
• walnuts (chopped ) 1 cup
• bananas (medium ) 2 to 3

DIRECTIONS

 

• Preheat the oven to 350°F.
• Spread the crushed pineapple and the strawberry pie filling into the bottom of a 9x13-inch baking dish.
• Sprinkle the cake mix evenly over the first two layers.
• Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Hint: cold butter is much easier to slice and to maintain square pats for covering the top of the dump cake.
• Sprinkle coconut and chopped walnuts over the top of the butter.
• Bake for 40 minutes or until the topping is browned and the filling is bubbling around the edges. The coconut and walnuts should be evenly toasted but not burnt.
• Allow dump cake to cool for at least 30 minutes. Slice bananas and space over the top of the dump cake just before serving.

Nutrition

Calories: 415kcal | Carbohydrates: 66g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 20mg | Sodium: 372mg | Potassium: 216mg | Fiber: 3g | Sugar: 38g | Vitamin A: 275IU | Vitamin C: 17mg | Calcium: 128mg | Iron: 2mg

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