I first made this Banana Split Dump Cake on a humid Saturday when I wanted something faster than a classic banana split but with all the sunny, fruity flavors. It’s a no-fuss layered dessert where sliced bananas, crushed pineapple, and strawberries get topped with dry cake mix and melted butter, then baked until a crisp, golden topping forms and the fruit is bubbling underneath. It tastes like a warm, easy tribute to the ice-cream bar classic — without scooping, fussing, or fancy equipment.
Why you’ll love this dish
This dessert is the kind of weeknight-hero recipe people search for: minimal prep, pantry-friendly, and crowd-pleasing. It takes ripe bananas and simple canned or fresh fruit and turns them into a generous, family-style dessert that’s great for potlucks, summer gatherings, or whenever you want something retro and comforting.
What makes it stand out:
- Super quick to assemble — no mixing bowls full of batter.
- Budget-friendly: cake mix and canned pineapple keep costs low.
- Kid-approved and nostalgic: flavors echo a classic banana split without the ice cream mess.
- Easy to scale up or down for crowds.
“I threw this together when guests stopped by last-minute — it came out golden, smelled like summer, and everyone asked for seconds.” — a regular home-cook review
Preparing Banana Split Dump Cake
Step-by-step overview:
- Slice the bananas and strawberries and drain the canned pineapple.
- Layer the fruit in a greased 9×13-inch pan so it’s even.
- Sprinkle the dry cake mix across the fruit without stirring — this becomes the crust.
- Drizzle evenly with melted butter so the mix browns and crisps.
- Bake until the top is golden and the fruit is bubbling, then cool briefly and serve with cream or ice cream.
This quick overview helps you know exactly what to expect before you grab a spoon and a pan.
What you’ll need
- 4 medium ripe bananas, sliced (use firm-yet-ripe bananas; too mushy and they break down)
- 1 can (20 oz) crushed pineapple, drained (or pineapple tidbits — just drain well)
- 1 cup fresh strawberries, sliced (frozen berries work — thaw and drain excess liquid)
- 1 box yellow or white cake mix (for gluten-free, substitute a certified gluten-free cake mix)
- ½ cup unsalted butter, melted (for dairy-free, use melted coconut oil or vegan butter)
- 1 cup heavy whipping cream (or store-bought whipped topping; whip fresh heavy cream for best texture)
Notes/substitutions inline:
- Want it lighter? Use a sugar-free cake mix, but expect a slightly different crust texture.
- For extra banana flavor, stir 1–2 teaspoons of banana extract into the fruit layer.
- If you prefer less sweetness, use a low-sugar cake mix or reduce the amount of toppings you add when serving.
Directions to follow
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a mixing bowl, combine the sliced bananas, drained crushed pineapple, and sliced strawberries. Toss gently to distribute fruit. If you want to prevent banana browning, toss the banana slices with a teaspoon of lemon juice.
- Spread the fruit mixture evenly in the prepared baking dish. Make sure it’s in a single layer so the cake mix bakes evenly on top.
- Sprinkle the dry cake mix evenly over the fruit. Do not stir — the dry mix will form the topping as it bakes.
- Drizzle the melted butter evenly over the cake mix. Try to dot the butter across the surface so it soaks into the mix and creates a crisp, browned crust.
- Bake in the preheated oven for about 40 minutes, or until the top is golden brown and the fruit is bubbling around the edges. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
- Remove from the oven and let cool for 10–15 minutes before serving. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Best ways to enjoy it
- A warm square topped with a scoop of vanilla ice cream, a drizzle of chocolate syrup, and a maraschino cherry evokes a true banana-split vibe.
- Spoon into bowls and add whipped cream (freshly whipped heavy cream for richness, or a whipped topping if you prefer convenience).
- For a grown-up twist, add a splash of dark rum or banana liqueur to the warm fruit before serving.
- Plate with toasted chopped pecans or almonds for crunch, or sprinkle with mini chocolate chips for a playful finish.
Storage and reheating tips
- Refrigerate leftovers in an airtight container for up to 3 days. Because bananas soften, the texture changes but the flavor remains delicious.
- To reheat: warm individual portions in the microwave for 30–60 seconds, or cover with foil and bake at 350°F (175°C) for 10–15 minutes until heated through.
- To freeze: cool completely, then wrap tightly with plastic wrap and foil or store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Food safety note: keep the dish refrigerated if not eaten within 2 hours, since it contains fresh fruit and dairy.
Helpful cooking tips
- Distribute the butter evenly. If you pour it only in one spot, the cake mix may not brown uniformly. Use a spoon to spread if needed.
- Don’t mix the cake mix into the fruit — the magic of a dump cake is the dry topper that bakes into a crust.
- If you like a moister filling, use slightly less cake mix coverage or reserve a few tablespoons of butter to pour over the edges during baking.
- Use ripe but not overripe bananas; too-ripe bananas will turn to mush and make the filling overly soft.
- For crispier topping, swap half the butter for browned butter for a nutty flavor and deeper color.
Creative twists
- Tropical boost: add shredded coconut and diced mango for a Piña-Colada-inspired version.
- Chocolate banana split: sprinkle ½ cup mini chocolate chips over the cake mix before drizzling butter.
- Nut allergy swap: skip nuts and add crunchy graham cracker crumbs on top after baking.
- Lower-sugar option: use sugar-free cake mix and fresh pineapple (not in heavy syrup) to cut sweetness.
- Vegan/dairy-free: use a vegan cake mix and melted coconut oil instead of butter; top with dairy-free whipped cream.
Common questions
Q: How long does it take to prepare and bake?
A: Prep time is about 10 minutes — mostly slicing fruit and layering. Bake time is roughly 40 minutes, so total time is around 50 minutes.
Q: Can I use frozen fruit instead of fresh strawberries?
A: Yes. Thaw and drain frozen strawberries before layering to avoid excess liquid that could make the topping soggy.
Q: Do I have to use whipped cream? What are alternatives?
A: No. Serve with whipped cream, whipped topping, or a scoop of vanilla ice cream. For a lighter touch, plain Greek yogurt or mascarpone mixed with a bit of honey works nicely.
Q: Can I make this ahead of time?
A: You can prepare the fruit layer and keep it covered in the fridge, then add the cake mix and butter just before baking. The assembled, unbaked dish can be chilled for a few hours but not recommended to store assembled overnight because the cake mix will absorb moisture.
Q: Is it safe to freeze?
A: Yes, freeze fully cooled portions for up to 2 months. Thaw in the fridge overnight and reheat as directed.
Conclusion
If you love a nostalgic dessert that’s fast, forgiving, and full of bright fruit flavor, this Banana Split Dump Cake is worth a permanent spot in your recipe rotation. For another take on this idea and inspiration for presentation, check out this detailed version from Lemon Tree Dwelling’s Banana Split Dump Cake. If you want more variations and a step-by-step writeup to compare techniques, see the helpful guide at My Baking Addiction’s Banana Split Dump Cake.
Banana Split Dump Cake
Ingredients
Fruit Layer
- 4 medium ripe bananas, sliced Use firm-yet-ripe bananas; avoid mushy bananas.
- 1 can (20 oz) crushed pineapple, drained Or use pineapple tidbits but drain well.
- 1 cup fresh strawberries, sliced Frozen berries can also be used; thaw and drain excess liquid.
Cake Topping
- 1 box yellow or white cake mix For gluten-free, use a certified gluten-free cake mix.
- ½ cup unsalted butter, melted For dairy-free, substitute with melted coconut oil or vegan butter.
Serving
- 1 cup heavy whipping cream Or use store-bought whipped topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a mixing bowl, combine the sliced bananas, drained crushed pineapple, and sliced strawberries. Toss gently to distribute fruit.
- Spread the fruit mixture evenly in the prepared baking dish.
- Sprinkle the dry cake mix evenly over the fruit. Do not stir.
- Drizzle the melted butter evenly over the cake mix.
Baking
- Bake in the preheated oven for about 40 minutes, or until the top is golden brown and the fruit is bubbling around the edges.
- Remove from the oven and let cool for 10–15 minutes before serving.
