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Banana Split Dump Cake

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close up shot of a Banana Split Dump Cake on a plate
This scrumptious banana split dump cake is a decadent and delicious spin on everyone’s favorite ice cream treat.Recipe adapted from: Lemon Tree Dwelling 
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Table of Contents
  1. Banana Split Dump Cake Ingredients
  2. How to Make This Banana Split Dump Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This insanely delicious banana split dump cake will have you drooling from the first bite. All the best flavors of the classic ice cream treat, including strawberries, pineapples, nuts, and coconut are combined with moist cake mix and topped with fresh sweet bananas to satisfy your sweet tooth. 

close up shot of a Banana Split Dump Cake on a plate

Banana Split Dump Cake Ingredients

Banana Split Dump Cake raw ingredients that are labeled

You’ll need:

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

PRO TIP:

When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.

SUBSTITUTIONS AND ADDITIONS

BANANAS: You can also bake the sliced bananas into the filling. Layer them on top of the pineapple and strawberry pie filling.

CAKE MIX: You can use vanilla, white, or yellow cake mix for this banana split cake recipe. Use a gluten-free cake mix to make this dish gluten-free. You could also completely change it up with chocolate cake mix.

TOPPINGS: You can get creative on what to serve with this tasty dessert. Hot fudge sauce, sprinkles, a maraschino cherry on top, really anything that you add to your banana split, you could add here.

How to Make This Banana Split Dump Cake Recipe

OUR RECIPE DEVELOPER SAYS

You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11×7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.

STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray.

STEP TWO: Spread the crushed pineapple and the strawberry pie filling into the bottom of the prepared baking dish.

crush pineapple and strawberry pie filling spread to the bottom of the baking dish

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

STEP FOUR: 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. 

PRO TIP:

Cold butter is much easier to slice and to maintain square pats for covering the top of the dump cake.

thin pats of butter spread on top of the dry cake mix

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

STEP SIX: 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.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

baked banana dump cake in a baking dish

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

PRO TIP:

Drizzle a little lemon juice over the banana slices to prevent browning, if desired.

How To Serve

Serve this great dessert with your favorite banana split toppings including more sliced bananas, whipped cream, sprinkles, chocolate chips, chocolate syrup, and maraschino cherries. Don’t forget a scoop of vanilla ice cream on the side, too!

Dump cakes are one of the easiest desserts to make and come out of the oven incredibly delicious. Our blueberry dump cake and chocolate cherry dump cake are two of our favorites. 

Storage

IN THE FRIDGE: Store this sweet treat covered with plastic wrap in the refrigerator for 5 to 7 days. We would recommend waiting to place the banana slices over the top of the cake until you are ready to serve. 

IN THE FREEZER: You can freeze for up to 1 month. Thaw in the refrigerator or reheat to serve. 

overhead shot of Banana Split Dump Cake in a baking dish with a piece taken out with a spoon

All the classic flavors of a banana split baked into a delicious dump cake will be an instant crowd pleaser. Bring this along to your next potluck, add a bit of whipped cream, vanilla ice cream and don’t forget the cherry on top!

FREQUENTLY ASKED QUESTIONS

What is a dump cake?

A traditional dump cake is an easy and super moist cake in which the ingredients are simply dumped into the pan and baked. Usually, they use a boxed cake mix and a handful of additional ingredients.

Can you make banana dump cake ahead of time?

This is a great recipe to make ahead. You can make this easy dessert cake up to 2 days ahead of time. Just store it in the fridge until you are ready to serve. Wait to add the sliced bananas until just before serving.

Can I switch a yellow cake mix for the white?

You can substitute a box of yellow cake mix for the white in this easy dessert recipe.

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close up shot of a Banana Split Dump Cake on a plate

Banana Split Dump Cake

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This scrumptious banana split dump cake is a decadent and delicious spin on everyone’s favorite ice cream treat.
Recipe adapted from: Lemon Tree Dwelling 
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12

Ingredients
  

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

Instructions
 

  • Preheat the oven to 350°F.
  • Spread the crushed pineapple and the strawberry pie filling into the bottom of a 9×13-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.

Video

Notes

  • When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
  • You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11×7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
  • Cold butter is much easier to slice and to maintain square pats for covering the top of the dump cake.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
  • Drizzle a little lemon juice over the banana slices to prevent browning, if desired.

Nutrition

Calories: 438kcal | Carbohydrates: 66g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 489mg | Potassium: 201mg | Fiber: 3g | Sugar: 41g | Vitamin A: 304IU | Vitamin C: 17mg | Calcium: 136mg | Iron: 2mg
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