Banana Split Dump Cake

 

Banana split dump cake is a delicious spin on everyone’s favorite ice cream treat. This decadent cake incorporates all the best flavors of the classic banana split.
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Table of Contents
  1. Banana Split Dump Cake Ingredients
  2. Substitutions and Additions
  3. How to Make Banana Split Dump Cake
  4. How to Serve Banana Split Dump Cake
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Banana split dump cake is a mouth-watering cake recipe that incorporates all the flavors you love about the ice cream treat and turns it into an easy-to-make cake. With all the flavors of a classic banana split, this delicious dump cake will be an instant crowd pleaser.

If you love this fun banana dessert then you’ll also want to make Banana Pudding Pie, Banana Upside Down Cake, and Banana Bread Pudding.

Banana Split Dump Cake Ingredients

You will need:

  • 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

PRO TIP: When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.

Substitutions and Additions

BANANAS: You can also bake the sliced bananas into the filling. Layer them on top of the pineapple and strawberry pie filling. 

CAKE MIX: You can use vanilla, white, or yellow cake mix for this banana split cake recipe. Use a gluten-free cake mix to make this dish gluten-free. You could also completely change it up with a chocolate cake mix. 

TOPPINGS: You can get creative on what to serve with this tasty dessert. Hot fudge sauce, sprinkles, a maraschino cherry on top, really anything that you add to your banana split, you could add here.

How to Make Banana Split Dump Cake

PRO TIP: You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11×7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake. 

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Spread the crushed pineapple and the strawberry pie filling into the bottom of a 9×13-inch baking dish.

STEP THREE: Sprinkle the cake mix evenly over the first two layers.

STEP FOUR: Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. 

PRO TIP: Cold butter is much easier to slice and to maintain square pats for covering the top of the dump cake.

STEP FIVE: Sprinkle coconut and chopped walnuts over the top of the butter.

STEP SIX: Bake for 40 minutes or until the topping is browned and the filling is bubbling around the edges. The coconut and walnuts should be evenly toasted but not burnt.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

STEP SEVEN: Allow the dump cake to cool for at least 30 minutes. Slice bananas and space over the top of the dump cake just before serving.

PRO TIP: Drizzle a little lemon juice over the banana slices to prevent browning, if desired.

How to Serve Banana Split Dump Cake

No need to worry about this banana split melting. This banana split dump cake can be served either warm or cool and is fantastic topped with your favorite banana split toppings. Serve your dump cake topped with more sliced bananas, strawberries, whipped cream, chocolate syrup, chocolate chips, sprinkles, crushed peanuts, and maraschino cherries. You can even add a scoop of ice cream on the side.

Storage

IN THE FRIDGE: Store this sweet treat covered with plastic wrap in the refrigerator for 5 to 7 days. We would recommend waiting to place the banana slices over the top of the cake until you are ready to serve.  

IN THE FREEZER: You can freeze for up to 1 month. Thaw in the refrigerator or reheat to serve. 

Banana split dump cake is a delicious spin on everyone’s favorite ice cream treat. This decadent cake has all the best flavors of the classic banana split ice cream, including strawberries, pineapples, nuts, and coconut. Combined with moist cake, this insanely delicious dessert is perfect for taking to a potluck or for serving at your next family get-together. 

FREQUENTLY ASKED QUESTIONS

What is a dump cake? 

A traditional dump cake is an easy and super moist cake in which the ingredients are simply dumped into the pan and baked. Usually, they use a boxed cake mix and a handful of additional ingredients.

Can you make banana dump cake ahead of time? 

This is a great recipe to make ahead. You can make this easy dessert cake up to 2 days ahead of time. Just store it in the fridge until you are ready to serve. Wait to add the sliced bananas until just before serving.

Can I switch a yellow cake mix for the white? 

You can substitute a box of yellow cake mix for the white in this easy dessert recipe.

MORE RECIPES YOU’LL LOVE

Banana Split Dump Cake

Banana split dump cake is a delicious spin on everyone’s favorite ice cream treat. This decadent cake incorporates all the best flavors of the classic banana split.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 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

Instructions
 

  • Preheat the oven to 350°F.
  • Spread the crushed pineapple and the strawberry pie filling into the bottom of a 9×13-inch baking dish.
  • Sprinkle the cake mix evenly over the first two layers.
  • Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Hint: cold butter is much easier to slice and to maintain square pats for covering the top of the dump cake.
  • Sprinkle coconut and chopped walnuts over the top of the butter.
  • Bake for 40 minutes or until the topping is browned and the filling is bubbling around the edges. The coconut and walnuts should be evenly toasted but not burnt.
  • Allow the dump cake to cool for at least 30 minutes. Slice bananas and space over the top of the dump cake just before serving.

Notes

When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11×7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
Cold butter is much easier to slice and to maintain square pats for covering the top of the dump cake.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
Drizzle a little lemon juice over the banana slices to prevent browning, if desired.

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