The Inspiration Behind the Dessert
The Banana Split Dump Cake is a brilliant reinvention of the classic banana split, a treat that brings together tropical fruit flavors, creamy textures, and a touch of indulgent sweetness.
By combining the essence of the nostalgic ice cream sundae with the simplicity of a dump cake, this dessert becomes a warm and comforting dish that feels both celebratory and easy to prepare.
But that’s what was special about this dessert – the layering: fruit juices on the bottom, grease-laden cake on top, and the fancy toppings, well, part banana split sundae.
And it’s also simple to make in that you don’t have to measure out the ingredients exactly, nor do you have to worry about techniques-dump cakes are meant to be simple and good.
What You’ll Need to Bring It to Life
Basic ingredients needed to make Banana Split Dump Cake include most of those one is likely to have in possession. Ingredients are some very ripe bananas, fresh strawberries, and crushed pineapple.
These fruits all come together in a sweet and colorful base-really standing out under the buttery cake mix topping. You’ll want a box mix of yellow or white cake mix; both work fabulously.
You will need those with the melted butter to make a delicious golden brown crust. To top it all off: heavy whipping cream, extra strawberries and bananas to top it with, some chopped nuts for crunch, and chocolate syrup if you want that special touch.
This needs no fancy equipment other than a 9×13″ baking dish, a mixing bowl to whip the cream in-or store-bought whipped topping if that’s easier-and an oven.
Layering the Dump Cake Base
The magic is really in the easiness of preparation. Slice your bananas into rounds when they are ripe and lay them at the bottom of the greased baking dish-they caramelize while baking and give richness to the naturality of sweetness in your cake.
Add on that the crushed pineapple for that juicy tanginess and top it with sliced fresh strawberries to add a little sour to the flavor balance. Here’s where the “dump” in dump cake comes from. Without stirring the cake batter, sprinkle the dry cake mix on top of the fruit layers.
Don’t stir-really, try not to! The idea is to let the layers bake sans stirring, so the butter can soak into the dry mix to make a crispy, crumbly topping.
Finish the base by pouring on melted butter, distributed as evenly as possible across the dry cake mix. Try to cover as much of the surface as possible so that no dry spots exist, yielding a beautifully golden crust.
Baking the Cake to Perfection
Place the dish in an oven preheated to 350°F 175°C and bake for 40-45 minutes. It’s done when it’s golden brown on top and a little bubbly, with juices of the fruits visible at the edges of the pan. This step fills your kitchen with comforting scents, signaling a warm and gooey treat.
Allow the cake to cool for about 15 minutes after removing from the oven. This cooling time firms up the layers so that they will be easy to cut and serve; also, it thickens the fruit base a little, while the cake layer stays soft and crispy.
Topping and Garnishing the Cake
And speaking of tasty toppings, no banana split would be complete without them- nor is this dump cake. Once the cake is slightly cooled down, top with freshly whipped cream or whipped topping to lighten the dense cake with a creamy taste.
Top with more sliced bananas and strawberries, for color and freshness. Add a good handful of chopped pecans or walnuts for a nice crunch. Pour chocolate syrup over the whole cake, allowing it to cascade over the whipped cream and fruit.
You can top with maraschino cherries or sprinkles in color, if you serve this during a party or some occasion.
Why You’ll Love This Recipe
This Banana Split Dump Cake is one of those desserts where the whole is more than the sum of its parts. The tropical fruits on the bottom give it a fresh taste; at the same time, the buttery cake topping is adding its warmth and texture.
It is a favorite for many: with every single bite, different flavors and memories mix together.
This is one of those desserts that’s just perfect to pass along at family gatherings, potlucks, or even lazy weekends. The following treat is perfect, either warm and comforting in a dish or straight out of the fridge, refreshing and creamy, perfect for summer evenings.
Tips for Success
- Use ripe bananas: The sweeter your bananas, the better the flavor of the fruit base. Avoid overly green or mushy bananas for the best results.
- Layer evenly: Spreading the fruit layers evenly ensures each bite has a perfect balance of flavor.
- Cover the cake mix well with butter: Melted butter is what transforms the dry mix into a golden topping, so make sure to drizzle it as evenly as possible.
- Let it cool slightly before serving: The cake is easier to cut and serve once it has cooled for at least 15 minutes, allowing the fruit base to thicken.
Serving Suggestions
Serve this dessert slightly warm, topped with an additional dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of coffee for a comforting afternoon treat, or enjoy it as a festive dessert for birthdays and holidays.
If you’re feeling playful, set up a toppings bar with extra nuts, syrups, and sprinkles, letting everyone customize their slice.
Now It’s Your Turn in the Kitchen
The Banana Split Dump Cake combines nostalgia, simplicity, and deliciousness in one. That’s one of those desserts that can be prepared really easily and tastes great-in fact, most of the time, the easiest of all recipes gives the best result.
Have you done this cake yet?
I’d love to hear how it turned out-please share your results or your favorite toppings in the comments below. And don’t forget to save this recipe for the next celebration; it’ll likely be a family favorite!
Banana Split Dump Cake Recipe
Course: Cake Ideas12
servings10
minutes40
minutes300
kcalIngredients
- For the Dump Cake Base:
4 medium ripe bananas, sliced
1 can (20 oz) crushed pineapple, drained
1 cup fresh strawberries, sliced (plus more for topping)
1 box yellow or white cake mix
1 stick (½ cup) unsalted butter, melted
- For Toppings:
1 cup heavy whipping cream (or 1 tub whipped topping)
1-2 bananas, sliced (for garnish)
½ cup fresh strawberries, halved or sliced
½ cup chopped pecans or walnuts
Optional: Chocolate syrup or melted chocolate for drizzling
Steps
- Step 1: Prepare the Fruit Base
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
- Arrange the sliced bananas evenly across the bottom of the dish.
- Spread the drained crushed pineapple over the bananas, followed by the sliced strawberries.
- Step 2: Add the Cake Mix and Butter
- Sprinkle the dry cake mix evenly over the fruit layer. Do not stir; let it sit as a dry layer on top of the fruit.
- Drizzle the melted butter evenly over the cake mix, ensuring it covers as much of the dry mix as possible.
- Step 3: Bake the Cake
- Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and bubbly.
- Let the cake cool for about 15 minutes to allow the layers to set.
- Step 4: Add the Toppings
- While the cake cools, whip the heavy cream into soft peaks, or use pre-made whipped topping.
- Spread or dollop the whipped cream over the cooled cake.
- Garnish with additional sliced bananas, fresh strawberries, and chopped nuts.
- If desired, drizzle chocolate syrup or melted chocolate on top for that authentic banana split vibe.
This recipe did not work for me, disappointingly. Bananas in the bottom make them turn brown. Should have drained the pineapple, the cake needs the moisture. As it turned out, the dry cake was just that — uncooked cake mix. Also, I sweetened the whipping cream which the recipe didn’t call for.
Terri, I appreciate the feedback! It sounds like a couple of things might have caused trouble here. Bananas do tend to brown when baked, so tossing them in a little lemon or pineapple juice beforehand can help. As for the pineapple, it’s actually meant to be drained, but I see your point about moisture—one fix could be reserving a couple of tablespoons of the juice and drizzling it over the cake mix before baking. The dry cake mix issue can sometimes happen if the butter doesn’t fully soak in, so mixing part of the cake mix with the butter before sprinkling it on might work better. Also, sweetening the whipped cream is a great personal touch! Thanks for sharing your experience!
Do you have to refrigerated the cake
You can leave it out for the party up to about 2 hours, but after that, tuck it in the fridge. The whipped cream and fresh fruit keep their best texture (and stay food-safe) when they’re chilled. Bonus: it tastes a bit like banana-split ice cream cake once it’s cold 😋
I made this for Father’s Day and I have to say I am not impressed with it. I let it cool for over an hour and then put the rest of the ingredients on it and turned out too soggy for my liking. I’m not saying others won’t like it but it’s not for me.
Hi Pam, I really appreciate you sharing your experience. I’m sorry it didn’t turn out how you’d hoped, especially after making it for Father’s Day. The sogginess might’ve come from the moisture in the fruit layer especially if the pineapple wasn’t fully drained or if the bananas were extra ripe. I’ve found that giving it just 15–20 minutes to cool (instead of an hour) helps the layers settle without over-softening. That said, totally fair that it wasn’t your thing—thank you for trying it and for taking the time to comment. It helps me keep improving.
I want you to know I made 2 pans of this for a church function and could have made more! There was nothing left! I did put bought cool whip to put on top along with bananas and strawberries and chopped pecans! I was a hit!
Tisha, I love hearing that! Two pans and not a crumb left? That says it all. The way you dressed it up with Cool Whip, bananas, strawberries, and pecans sounds amazing. I can just imagine how good that was. You totally made it your own, and I bet everyone was raving about it. Thanks for sharing that with me 😊