Description
This easy banana split dump cake features layers of pineapple, strawberries, and nuts. A perfect crowd-pleasing dessert ready in under an hour. It mimics the flavors of a nostalgic ice cream sundae without the mess.
Ingredients
- 1 can (20 ounces) crushed pineapple, drained
- 3 cups fresh strawberries, hulled and sliced
- 3 large ripe bananas, sliced into coins
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped walnuts or pecans
- 1/2 cup semi-sweet chocolate chips, melted
- 1/4 cup maraschino cherries, drained and patted dry
- Fresh whipped cream (optional)
Instructions
- Preheat your oven to 350°F. Spray a standard 9×13 inch baking dish with nonstick cooking spray.
- Spread the drained crushed pineapple evenly across the bottom of the prepared baking dish.
- Layer the sliced strawberries over the pineapple, ensuring they are distributed evenly.
- Arrange the banana coins in a single layer on top of the strawberries.
- Sprinkle the dry yellow cake mix over the fruit layers, covering the fruit completely.
- Pour the melted butter slowly over the dry cake mix, trying to moisten as much of the powder as possible.
- Scatter the chopped walnuts or pecans over the top of the buttered cake mix.
- Bake for 45 to 50 minutes until the top is golden brown and the fruit filling bubbles vigorously around the edges.
- Remove the cake from the oven and place it on a wire rack to cool for at least 20 minutes to set.
- Drizzle the melted semi-sweet chocolate chips over the warm cake.
- Top with maraschino cherries and optional fresh whipped cream just before serving.
Notes
- Store any leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American