Banana Split Dump Cake Recipe

Looking for an ultra-fun, ultra-easy dessert that captures the delightful flavors of your favorite ice cream parlor treat? This Banana Split Dump Cake is an irresistibly nostalgic, summery bake—bursting with strawberry, pineapple, coconut, and, of course, bananas—yet requires barely any prep or bowls. If you love desserts that are a little bit retro, a little bit whimsical, and a whole lot delicious, this is for you!

Ingredients You’ll Need

This cheerful Banana Split Dump Cake only calls for a handful of supermarket staples, but each brings something special to the table—whether it’s the tangy fruit, a fluffy cake layer, or that nostalgic nutty topping. Here’s how each star ingredient plays its part in the magic.

• Crushed pineapple (20 oz can, with juice): Adds bright, juicy sweetness and moisture, keeping every bite soft and flavorful.
• Strawberry pie filling (21 oz can): Bursts of berry flavor for that classic “banana split” zing, plus a gorgeous pink color.
• White cake mix: The magic shortcut! A box of white cake mix creates a buttery-sweet, fluffy layer on top of the fruit.
• Salted butter (½ cup, cold): Sliced thin over the cake mix, it melts and creates a golden, crisp-tender topping that tastes like pure indulgence.
• Shredded sweetened coconut (1 cup): Toasts up beautifully in the oven to add tropical flavor and toasty chew. If you’re a coconut lover, don’t skip it!
• Chopped walnuts (1 cup): For that irresistible crunch and nutty depth—perfect against the sweet, gooey filling. Pecans also work well.
• Bananas (2–3 medium): Sliced fresh just before serving for authentic banana split flair. Work as both topping and main event!

Variations

Part of what makes Banana Split Dump Cake so much fun is how easy it is to put your own spin on it! Swap in your favorite fruits, change up the cake mix, or make it work for your family’s preferences—there are so many ways to make this recipe uniquely yours.

• Chocolate lover’s twist: Use a chocolate cake mix instead of white for a rich, brownie-like topping that channel’s a hot fudge sundae vibe.
• Tropical take: Swap the strawberry pie filling for cherry, raspberry, or even mango for a fun change of flavor—think of the possibilities when you’re feeling adventurous!
• Nut-free version: Skip the walnuts or substitute sunflower seeds or more toasted coconut for a crowd-friendly crunch minus the allergens.
• Dairy-free and vegan: Use a dairy-free cake mix and vegan butter—the result is every bit as irresistible and still delivers full-on banana split delight.

How to Make Banana Split Dump Cake

Step 1: Layer Your Fruity Base

Preheat your oven to 350°F and grab your trusty 9×13-inch baking dish. First, spread the crushed pineapple (juice and all!) over the bottom, then spoon the strawberry pie filling right on top. There’s no need to mix—those beautiful, distinct layers are what give the cake its playful look and juicy texture.

Step 2: Add Cake Mix and Butter

Evenly sprinkle the dry white cake mix over the entire fruit layer. Don’t stir! Next, slice cold butter into very thin pats—think about covering as much surface area as you can—and arrange them in a patchwork over the whole top. This step is the secret to a crisp, golden crust. The colder your butter, the easier it is to slice and arrange.

Step 3: Sprinkle on Toppings

Now for the finishing touch! Scatter shredded sweetened coconut and chopped walnuts evenly over the buttery top. These will gently toast as the cake bakes, perfuming your kitchen and bringing out those signature banana split flavors.

Step 4: Bake to Perfection

Bake for about 40 minutes, or until the top is beautifully browned, the filling is bubbly, and the coconut is toasted but not burned. Let your Banana Split Dump Cake cool for at least 30 minutes so it can set up—otherwise, it will be more like a (delicious) hot mess!

Step 5: Add Fresh Bananas & Serve!

Just before serving, slice your bananas and layer them over the cooled cake. Adding them at the last minute keeps them bright, fresh, and perfectly creamy. If you want to go big, add all your favorite banana split toppings right on top—whipped cream, chocolate syrup, sprinkles, or maraschino cherries!

How to Serve Banana Split Dump Cake

Garnishes

Channel your inner soda-jerk and pile on classic toppings: a dollop of whipped cream, a drizzle of chocolate or caramel sauce, a scatter of rainbow sprinkles, or a bright red maraschino cherry. Each bite of Banana Split Dump Cake should feel like a mini celebration!

Side Dishes

If you’re going all-out with dessert, pair this sweet, fruity bake with a scoop of vanilla or strawberry ice cream for the ultimate banana split experience. Or serve alongside a crisp, tangy fruit salad or cold brew coffee for contrast.

Creative Ways to Present

Try dishing your Banana Split Dump Cake into classic sundae glasses, top with whipped cream and nuts, and serve each portion with a long-handled spoon. For a fun party twist, lay out a build-your-own sundae bar with bowls of toppings so everyone can customize their dessert dream.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your Banana Split Dump Cake and store it in the refrigerator for up to 5–7 days. For best texture, keep sliced bananas off the whole cake; add them fresh to each serving as you go, so they don’t turn brown or mushy.

Freezing

You can freeze this dessert for up to 1 month—just wrap portions tightly and thaw in the fridge overnight before serving. Always wait to add bananas and any extra toppings until after thawing for the prettiest, freshest finish.

Reheating

To reheat, simply warm slices in the microwave for about 30 seconds or until just heated through. If you want to restore some crispness to the top, pop it under the broiler for a minute or two—just watch closely so the coconut and nuts don’t overbrown!

FAQs

Final Thoughts

I have a feeling this Banana Split Dump Cake will become your go-to anytime you want a playful, crowd-pleasing dessert that’s as easy as it is spectacular. Give it a try the next time you’re craving something fun and fuss-free, and don’t forget to pile on the toppings—every bite is pure joy!

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