The Story Behind My Banana Split Dump Cake Obsession
Alright, let me set the scene. It's a Sunday afternoon, I'm knee-deep in laundry (sock mountain, let's be honest), and there's this slightly overripe bunch of bananas just staring at me from the kitchen. And out of nowhere, I get that urge—the one that can only be satisfied by something gooey, fruity, and absurdly easy to make. That’s when I remember the Banana Split Dump Cake Recipe my Aunt Lynn scribbled on a napkin at family BBQ years ago. Is it fancy? Not even a little. But oh boy, is it a crowd pleaser. You can even get the kids involved, but then you’ll have to share more, so, you know, plan accordingly.
Why I Always End Up Making This
I make this when I want something that seems complicated but truly isn’t (and honestly, isn’t that the dream?). My family goes wild for it mostly because it’s all the fun of a banana split without the hassle of ice cream melting everywhere or having to slice 10 different toppings. Plus, if I’m feeling lazy—which, let’s be real, is more often than not—it’s nice that you just dump it all in and you’re good to go. I love that you don’t have to fuss with mixers or bowls—my mixer and I are currently not on speaking terms after a cinnamon roll incident.
What You'll Need (With a Few Cheeky Substitutions!)
- 3-4 medium ripe bananas (super speckly is best, but sometimes I just use the mostly yellow ones if that’s what I’ve got)
- 1 can (20 oz) crushed pineapple, undrained (Aunt Lynn swore by Dole but I’ve used store brand—no one noticed.)
- 1 can (21 oz) cherry pie filling (Or try strawberry, which I did once by accident—tasted just as good.)
- 1 box yellow cake mix (vanilla or even chocolate works if that’s all you’ve got—chocolate makes it a bit richer; just saying)
- ½ cup (1 stick) butter, melted (Salted, unsalted, whatever’s in my fridge. Margarine did not work, FYI.)
- ⅓ cup chopped walnuts or pecans (if you’re feeling nutty—you can skip them if your crew isn’t into crunch.)
- ½ cup semi-sweet chocolate chips (I sometimes just throw in a handful. White chocolate is pretty tasty too.)
- Optional: whipped cream, maraschino cherries, sprinkles (my youngest calls them “the magic part”).
How I Actually Make This (Imperfectly Yours)
- First, preheat your oven to 350°F (or about 175°C for my friends across the pond—totally forgot and almost burned it the first time!). Grease a 9x13-inch baking dish. Some folks say to line with parchment; I just use a bit of cooking spray and hope for the best.
- Slice your bananas into coins, maybe half an inch thick. Scatter them across the bottom of the pan—don’t fuss if they overlap a bit. I never do and it always works out.
- Dump the crushed pineapple (juice and all) over the bananas, spreading it around with a spoon. Then dollop on the cherry pie filling—spreading optional, just make sure you get it sort of even.
- Sprinkle the dry cake mix straight out of the box over all that fruit. Don’t stir! It’ll look a little weird. Trust the process; this is where I usually sneak a chocolate chip if my kids aren’t watching.
- Pour the melted butter as evenly as you can over the surface. Okay, it never covers the whole thing perfectly, but believe me, the oven will do the rest. Top with maybe two thirds of your chocolate chips and nuts (I’ve been known to add extra, sometimes I regret it because it makes slicing tricky, but mostly it’s worth it.)
- Bake uncovered for 45-55 minutes—you're looking for golden, bubbly edges and the middle set. If the top’s looking a touch too brown, I’ll tent it with some foil for the last ten minutes. But usually I just leave it be.
- Let it rest for 15-20 minutes. This is the hardest part. Don’t skip it or the first scoop will be total lava.
Notes from My Messy Kitchen
- If you use cold butter, you’ll get more pockets of dry cake mix. Actually, I find melted works much better unless you want a super crumbly topping.
- Sometimes I forget the nuts (or purposely leave them out because my cousin swears off walnuts), and honestly? No big deal.
- If your bananas are still mostly green... eh, give it a few days or zap them, peel on (not in foil, learned that lesson the hard way) for about 30 seconds in the microwave just to soften them up.
Variations I’ve Tried (and Not All Were Winners)
- Tried swapping in brownie mix for the cake mix—came out weirdly dense. Edible, but not my favorite.
- Coconut flakes sprinkled on top: unexpectedly good! Reminded me of vacation in a bite.
- Used apple pie filling instead of cherry once—tasted fine, just wasn’t very “banana split.”
- I keep thinking coffee-flavored chips would be cool, but haven’t been brave enough to try yet... Thoughts?
What If You Don't Have the Right Pan?
I always use a 9x13, but once I only had a couple smaller dishes—just split it between them and cut the baking time down a touch. Glass pans brown a bit faster, so keep an eye on it. No 9x13? Use two bread pans or even a deep pie dish in a pinch; been there, survived that.
How to Store It (But Who Am I Kidding...)
Leftovers go in the fridge, covered; it stays fine for 2-3 days. The flavors kind of meld together—honestly, I think it tastes better the next day (if you can manage to keep any that long). Warming a bowlful in the microwave is my secret midnight snack—oops, not so secret now.
How I Like to Serve It
Straight up is great, but if I’m feeling fancy I top it with a scoop of vanilla ice cream, whipped cream, and (if I haven’t eaten them all) a cherry right in the middle. My brother dunks his in cold milk, which looks odd but is actually... surprisingly good.
Lessons Learned: My Not-Quite-Perfect Pro Tips
- I once dumped the cake mix before the fruit—disaster. Definitely layer the fruit first, otherwise the topping is just kinda sad and dusty.
- Don’t rush the cooling step, tempting as it is; you’ll regret it unless you love burning the roof of your mouth. (Ask me how I know!)
- Check that your oven isn’t running hot—some ovens brown the top way too fast. Learned that the hard way here.
- If you’re short on ingredients, the ladies at Sally’s Baking Addiction have great substitution guides—it’s saved my hide more than once.
FAQs from Friends (and a Few Strangers on the Internet)
- Can I make this ahead of time?
- Absolutely! I usually prep it in the morning, pop it in the fridge, and bake just before dinner. You might need to add an extra few minutes to the bake time if it's cold.
- Do I have to use yellow cake mix?
- Oh no, not at all. White or even funfetti works. On second thought, chocolate is great too—maybe a little extra decadent, but isn’t that the point?
- Can I freeze banana split dump cake?
- I’ve done it! Slices freeze okay if you wrap them up tight, but the texture softens some when thawed—still tasty though.
- Is there a gluten-free version?
- Just swap in a boxed gluten-free cake mix. Friend of mine does it all the time, tastes just as good form what I can tell. You can find lots of options at most grocery stores these days!
- What if I don’t like cherries?
- Totally fine. Strawberry or blueberry pie filling is ace. Or double the pineapple if you’re so inclined. Go rogue!
- Does it really work without mixing the cake mix?
- This seems wild, but trust me, it works. All those juices bubble up and make it magic. (I doubted it too the first time!)
Oh, and for the record, if you're looking for more dump cake madness, slide over to Taste of Home’s dump cake guide. I used their tricks when I wanted to get snazzy with flavors, which was...a whole adventure.
Happy baking, and don’t forget to sneak a bite before anyone notices!
Ingredients
- 2 large bananas, sliced
- 1 can (20 oz) crushed pineapple, drained
- 1 ½ cups strawberries, hulled and sliced
- 1 box (15.25 oz) yellow cake mix
- ½ cup unsalted butter, melted
- ½ cup semi-sweet chocolate chips
- ¼ cup chopped walnuts
- Maraschino cherries, for topping (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
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2Layer the sliced bananas evenly on the bottom of the prepared baking dish.
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3Spread the drained crushed pineapple over the bananas, then top with sliced strawberries.
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4Sprinkle the dry yellow cake mix evenly over the fruit layers. Do not stir.
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5Drizzle the melted butter evenly over the cake mix. Sprinkle with chocolate chips and chopped walnuts.
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6Bake for 45 minutes or until the top is golden and the fruit mixture is bubbling. Cool slightly, then serve topped with maraschino cherries if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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