Banana Split Dump Cake

Why You’ll Love This Recipe

I love how simple this cake is to make—just layer, bake, and serve! There’s no mixing bowl or fancy equipment required, and the result tastes like something I spent hours preparing. It’s sweet, fruity, and buttery, with a hint of crunch from the toasted coconut and walnuts. Whether I’m serving it at a potluck or making it for family dessert night, it always disappears fast. I also love that I can add fresh bananas right before serving for that classic banana split flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 20 ounces crushed pineapple, juice included

• 21 ounces strawberry pie filling

• 1 package white cake mix

• ½ cup salted butter, cold

• 1 cup shredded sweetened coconut

• 1 cup chopped walnuts

• 2 to 3 medium bananas

Directions

1. I preheat the oven to 350°F.

2. I spread the crushed pineapple (with its juice) evenly into the bottom of a 9×13-inch baking dish.

3. I spoon the strawberry pie filling over the pineapple layer, spreading it evenly.

4. I sprinkle the dry cake mix evenly over the fruit layers, making sure it covers the entire surface.

5. I slice cold butter into very thin pats and place them across the top of the cake mix, covering as much as possible. Keeping the butter cold helps it slice neatly and distribute evenly while baking.

6. I sprinkle the shredded coconut and chopped walnuts evenly over the top.

7. I bake for about 40 minutes, or until the topping is golden brown and the filling is bubbling around the edges. The coconut and walnuts should look nicely toasted but not burned.

8. I let the dump cake cool for at least 30 minutes before serving.

9. Just before serving, I slice the bananas and arrange them over the top. If I want to prevent browning, I drizzle the slices with a bit of lemon juice.

Servings and Timing

This recipe makes about 12 servings. It takes 10 minutes to prepare, 40 minutes to bake, and around 50 minutes total from start to finish.

Variations

• I sometimes drizzle chocolate or caramel sauce over the finished cake for an extra banana split touch.

• For a nut-free version, I leave out the walnuts or replace them with crushed pretzels for a salty crunch.

• I’ve also used different pie fillings like cherry or raspberry for a fun flavor twist.

• Adding a scoop of vanilla ice cream or whipped cream on top makes this dessert even more indulgent.

Storage/Reheating

After cooling, I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave for about 20–30 seconds. If I want to make it ahead, I bake the dump cake as usual but wait to add the banana slices until right before serving so they stay fresh.

FAQs

Can I use other cake mix flavors?

Yes, I love experimenting with yellow, vanilla, or even strawberry cake mix for a different twist.

How do I keep the bananas from turning brown?

I toss the banana slices in a bit of lemon juice before adding them on top. This keeps them bright and fresh-looking.

Can I add chocolate chips?

Absolutely! Sprinkling chocolate chips over the top before baking adds a delicious melted chocolate layer.

What if I don’t like coconut?

I simply leave it out or replace it with extra chopped nuts for texture.

Can I make this dessert ahead of time?

Yes, I bake the dump cake in advance, refrigerate it, and then reheat it before serving. I always add the bananas right before serving to keep them fresh.

Conclusion

This Banana Split Dump Cake is a fun, easy dessert that captures the spirit of a classic banana split in a warm, baked form. I love how the fruity layers bubble up through the buttery cake topping, creating a gooey, irresistible treat. Whether I serve it plain or with a scoop of ice cream, it’s always a crowd-pleaser and one of my favorite quick desserts to make.

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