Banana Split Dump Cake

5 from 5 votes

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 Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: Banana Split Dump Cake Recipe

Servings:

Calories: 438kcal

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.

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.