Description
Indulge in the deliciousness of a Banana Split Dump Cake with layers of fruity goodness, cake mix, coconut, and walnuts, all topped with sliced bananas for the ultimate dessert experience.
Ingredients
Units
Scale
For the Cake:
- 20-ounce can crushed pineapple with juice
- 21-ounce can strawberry pie filling
- 1 package white cake mix
- 1/2 cup cold salted butter
- 1 cup shredded sweetened coconut
- 1 cup chopped walnuts
- 2–3 medium bananas
Instructions
- Preheat: Preheat the oven to 350°F.
- Layer: Spread crushed pineapple and strawberry pie filling in a 9×13-inch baking dish.
- Add Cake Mix: Sprinkle cake mix evenly over the fruit.
- Add Butter: Place thin butter slices over the cake mix.
- Top: Sprinkle coconut and walnuts over the butter.
- Bake: Bake for 40 minutes until golden brown and bubbly.
- Cool: Let it cool for 30 minutes, then top with sliced bananas before serving.
Notes
- Store covered in the refrigerator for 5-7 days or freeze for up to 1 month. Do not top with bananas if storing.
- Top with additional sliced bananas, whipped cream, sprinkles, chocolate sauce, and cherries.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
