Banana Split Dump Cake (Printable)
A fun dessert layered with fruit, chocolate chips, and buttery cake mix baked until golden.
# What You Need:
→ Fruit Layer
01 - 3 large ripe bananas, sliced
02 - 1 can (20 oz) crushed pineapple, drained
03 - 1 jar (10 oz) maraschino cherries, drained and halved
→ Sweet Layer
04 - 1/2 cup granulated sugar
→ Chocolate Layer
05 - 1/2 cup semisweet chocolate chips
→ Cake Layer
06 - 1 box (15.25 oz) yellow cake mix
→ Butter
07 - 3/4 cup unsalted butter, melted
→ Optional Toppings
08 - Whipped cream
09 - Chopped nuts (walnuts or peanuts)
10 - Extra maraschino cherries
11 - Chocolate syrup
# Steps:
01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Arrange the sliced bananas in an even layer across the bottom of the prepared baking dish.
03 - Spread the drained crushed pineapple evenly over the banana layer, covering completely.
04 - Distribute the halved maraschino cherries evenly over the pineapple layer.
05 - Evenly sprinkle the granulated sugar over the entire fruit layer to enhance sweetness.
06 - Scatter the semisweet chocolate chips evenly across the fruit and sugar mixture.
07 - Pour the dry yellow cake mix over the fruit and chocolate, spreading it into an even layer without stirring.
08 - Drizzle the melted butter evenly over the cake mix, ensuring as much surface area as possible is covered for a golden crust.
09 - Bake for 40-45 minutes until the top is golden brown and the edges are bubbly. The center should be set with slight moisture.
10 - Let the cake cool for at least 15 minutes before serving. Top with whipped cream, chopped nuts, extra cherries, and chocolate syrup as desired.
# Expert Advice:
01 -
- Its basically all your favorite ice cream shop flavors baked into one pan
- The hardest part is waiting for it to cool, but the gooey center is worth it
02 -
- Serve this warm, not piping hot, because the flavors deepen and the texture transforms in those first 15 minutes out of the oven
- That slightly soggy-looking layer under the golden crust is exactly where the magic lives, so do not worry about how it looks mid-bake
03 -
- Use a light-colored baking dish so you can actually see when the bottom edges start bubbling and caramelizing
- If the butter pools in spots, gently tilt the pan halfway through baking to redistribute it