Description
This banana split dump cake brings all the joy of your favorite ice cream parlor treat to your kitchen – no churning or scooping required! Just dump, bake, and prepare for compliments.
Ingredients
Scale
- 20 oz (567g) can crushed pineapple, undrained
- 4–5 ripe bananas (approximately 2 cups when sliced)
- 1 cup (200g) fresh strawberries, sliced
- 1/2 cup (100g) granulated sugar
- 1 box (15.25 oz/432g) yellow cake mix
- 1/2 cup (87g) semi-sweet chocolate chips
- 1/2 cup (56g) chopped walnuts or pecans (optional)
- 1/2 cup (113g) unsalted butter, cold and cut into thin slices
- 1/4 cup (50g) maraschino cherries, drained and halved (for garnish)
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Pour the undrained crushed pineapple into the prepared baking dish, spreading it evenly.
- Slice the bananas into 1/2-inch rounds and arrange them evenly over the pineapple layer.
- Distribute the sliced strawberries over the banana layer, then sprinkle with granulated sugar.
- Sprinkle the dry cake mix evenly over the fruit layers, creating a complete blanket of mix.
- Scatter the chocolate chips and optional nuts evenly across the cake mix layer.
- Arrange the thin butter slices across the top, trying to cover as much of the cake mix as possible.
- Bake for 45-50 minutes, until the top is golden brown and the edges are bubbling.
- Let cool for at least 15 minutes before serving warm, optionally topped with vanilla ice cream and maraschino cherries.