Banana Split Dump Cake
A quick and easy dessert that layers sliced bananas, crushed pineapple, and strawberries under a golden crust of cake mix and melted butter—a warm tribute to the classic banana split.
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.
Notes
Lighter versions can use sugar-free cake mix for a different crust texture. For extra banana flavor, stir 1–2 teaspoons of banana extract into the fruit layer. If less sweetness is desired, use a low-sugar cake mix or reduce toppings.