Save This indulgent dessert captures all the classic flavors of a banana split in an easy baked format. Sliced fresh bananas form the base, topped with sweet crushed pineapple and vibrant maraschino cherries. Mini chocolate chips add rich pockets throughout the fruit layers. A simple yellow cake mix sprinkled over everything creates a tender, buttery topping that bakes to golden perfection while the fruit beneath becomes wonderfully bubbly and caramelized.
The preparation couldn't be simpler—just layer the ingredients directly in your baking dish, pour melted butter over the dry cake mix, and let the oven work its magic. The result is a warm, gooey dessert with crunchy edges and soft fruit centers. For extra richness, swap the yellow cake mix for chocolate, or add chopped walnuts and pecans for satisfying crunch.
Serve this warm with a scoop of vanilla ice cream, whipped cream, and an extra drizzle of chocolate syrup for the ultimate nostalgic treat that's perfect for potlucks, family gatherings, or anytime you need an impressive dessert with minimal effort.
My teenage daughter discovered this recipe during summer break when she wanted something fun to bring to our neighborhood potluck. She had never really baked before, but the idea of dumping everything into a pan and calling it dessert appealed to her practical nature. The whole street smelled like buttery tropical paradise while it baked, and somehow every single neighbor asked for the recipe.
Last December, my sister showed up unexpectedly after a terrible week at work. I threw this together with things I already had in the pantry, and we ended up eating half the pan straight from the dish while watching terrible holiday movies. Sometimes the easiest desserts become the most meaningful ones.
Ingredients
- 2 large ripe bananas: These should have some brown spots for maximum sweetness and that authentic banana split flavor
- 1 can (540 ml/19 oz) crushed pineapple: Drain really well or your cake will be soggy in spots
- 1 cup maraschino cherries: The halving step is worth it for even distribution throughout every bite
- 1/2 cup mini chocolate chips: Use mini instead of regular so they do not sink to the bottom during baking
- 1 box (425 g/15 oz) yellow cake mix: No need to add the eggs or oil called for on the box
- 1/2 cup (115 g) unsalted butter, melted: The butter needs to be completely liquid to cover all the dry mix evenly
Instructions
- Get your oven ready:
- Preheat to 175°C (350°F) and grease a 9x13-inch baking dish with butter or cooking spray
- Layer the bananas:
- Arrange slices in a single overlapping layer so every forkful gets some banana
- Add pineapple and cherries:
- Spread drained pineapple over bananas, then scatter those bright red cherry halves everywhere
- Sprinkle the chocolate:
- Scatter mini chips evenly so each bite has that chocolate moment
- Optional crunch:
- Now is when you would add walnuts or pecans if you want that nutty texture
- The magic dump step:
- Pour the entire cake mix over everything, using your hands to break up any clumps
- Pour butter everywhere:
- Drizzle melted butter slowly back and forth until you see butter on every square inch of dry mix
- Bake until golden:
- Slide into the oven for 40 to 45 minutes until the top is golden brown and filling bubbles up the sides
Save This has become my go-to for new neighbors and potlucks because nobody can resist the nostalgia factor. Watching someone take that first bite and instantly recognize the banana split flavors is genuinely the best part of making it.
Make It Your Own
Swap chocolate cake mix for yellow and suddenly you have a completely different vibe. The first time I tried this variation, my chocolate loving husband declared it the best version ever.
Serving Ideas
Warm servings with vanilla ice cream creates this incredible temperature contrast. The cold melting into the warm fruity layers is exactly what makes traditional banana splits so special.
Make Ahead Magic
You can assemble the entire thing up to 8 hours before baking and keep it covered in the refrigerator. Just add 5 to 10 minutes to the baking time if it is cold from the fridge.
- Let leftovers come to room temperature before reheating for the best texture
- It actually tastes even better the second day as flavors meld together
- Freeze individual portions for emergency dessert cravings
Save Sometimes the simplest recipes bring the most joy to the table.
Recipe FAQs
- → Can I make this ahead of time?
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Yes, assemble the entire dessert up to 24 hours in advance and refrigerate unbaked. Add 5-10 minutes to the baking time if baking cold. Leftovers reheat beautifully in the microwave or oven.
- → What other fruits work well in this dessert?
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While the classic combination is banana, pineapple, and cherries, you can experiment with sliced strawberries, drained peaches, or even blueberries. Just keep the total fruit amount similar to the original recipe.
- → Can I use fresh pineapple instead of canned?
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Fresh pineapple works but contains more moisture than canned. If using fresh, dice it and pat it thoroughly with paper towels to remove excess liquid before layering to prevent the dessert from becoming too soggy.
- → Why shouldn't I stir the butter into the cake mix?
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Leaving the butter unstirred creates that signature dump cake texture—some areas become crisp and crumbly while others stay soft and pudding-like. Stirring would make it more like a traditional cake and less like the gooey, layered dessert intended.
- → How do I know when it's done baking?
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The dessert is ready when the top is evenly golden brown and you can see the fruit filling bubbling up around the edges, typically after 40-45 minutes at 350°F. The center should feel set when gently pressed.
- → Can I make this gluten-free?
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Simply substitute the yellow cake mix with a gluten-free cake mix blend. Most other ingredients are naturally gluten-free, though always check labels on chocolate chips and ensure any add-ins like nuts are certified gluten-free if needed.
