Description
A delicious and easy-to-make Banana Split Dump Cake that combines the classic flavors of a banana split into a delightful dessert.
Ingredients
Scale
- 4 medium ripe bananas, sliced
- 1 can (20 oz) crushed pineapple, drained
- 1 cup fresh strawberries, sliced (plus more for topping)
- 1 box yellow or white cake mix
- 1 stick (½ cup) unsalted butter, melted
- 1 cup heavy whipping cream (or 1 tub whipped topping)
- 1–2 bananas, sliced (for garnish)
- ½ cup fresh strawberries, halved or sliced
- ½ cup chopped pecans or walnuts
- Optional: Chocolate syrup or melted chocolate for drizzling
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
- Arrange the sliced bananas evenly across the bottom of the dish.
- Spread the drained crushed pineapple over the bananas, followed by the sliced strawberries.
- Sprinkle the dry cake mix evenly over the fruit layer. Do not stir; let it sit as a dry layer on top of the fruit.
- Drizzle the melted butter evenly over the cake mix, ensuring it covers as much of the dry mix as possible.
- Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and bubbly.
- Let the cake cool for about 15 minutes to allow the layers to set.
- While the cake cools, whip the heavy cream into soft peaks, or use pre-made whipped topping.
- Spread or dollop the whipped cream over the cooled cake.
- Garnish with additional sliced bananas, fresh strawberries, and chopped nuts.
- If desired, drizzle chocolate syrup or melted chocolate on top for that authentic banana split vibe.
Notes
- You can use any type of cake mix you prefer.
- Feel free to substitute the nuts with your favorite toppings.
- This cake can be served warm or cold, based on your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg