Banana Split Dump Cake
Creamy, fruity, and gloriously easy — this Banana Split Dump Cake is pure comfort in a baking dish.
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Servings: 8 servings
Equipment
- 9x13-inch Baking Dish
- Mixing Bowl
Ingredients
Fruits
- 3 pieces Ripe bananas, sliced Use ripe bananas for maximum sweetness.
- 1 can (20 oz) Crushed pineapple, drained Drain well to prevent sogginess.
- 1 can (21 oz) Strawberry pie filling Can substitute with fresh strawberries if desired.
Cake Mix
- 1 box Yellow cake mix (dry) Use for the cake topping.
- 1/2 cup Unsalted butter, melted Drizzle over the cake mix.
Optional Toppings
- 1/2 cup Chopped nuts Pecans or walnuts work well.
- to taste Maraschino cherries For serving.
- to taste Whipped cream For serving.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish lightly with butter or nonstick spray.
- Layer the sliced bananas evenly across the bottom of the baking dish.
- Spread the drained crushed pineapple over the bananas in an even layer.
- Spoon the strawberry pie filling over the pineapple, smoothing it gently.
- Sprinkle the dry yellow cake mix evenly over the fruit layers.
- Drizzle the melted butter over the cake mix.
- If desired, sprinkle chopped nuts over the top.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown.
- Allow to cool slightly before serving. Top with maraschino cherries and whipped cream if desired.
Notes
Store leftovers covered in the refrigerator for up to 4 days. Can freeze individual portions for up to 2 months.