Banana Split Dump Cake (Printer-friendly)

Banana split-inspired dump cake with pineapple, cherries, chocolate chips and a buttery topping, ready in 50 minutes.

# What You Need:

01 - 2 ripe bananas, sliced

02 - 1 can (20 oz) crushed pineapple, drained

03 - 1 cup maraschino cherries, halved

04 - Whole maraschino cherries, for garnish (optional)

05 - 1 box (about 15 oz) yellow cake mix

06 - 1/2 cup chocolate chips

07 - 1/2 cup chopped walnuts or pecans (optional)

08 - 1/2 cup unsalted butter, melted

09 - Whipped cream

10 - Extra maraschino cherries

11 - Chocolate syrup

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.

02 - Arrange sliced bananas evenly across the bottom of the prepared baking dish.

03 - Spread the drained crushed pineapple evenly over the bananas.

04 - Scatter the halved maraschino cherries on top of the pineapple layer.

05 - Sprinkle the dry cake mix evenly over the fruit layers. Do not mix.

06 - Distribute the chocolate chips and chopped nuts (if using) evenly over the cake mix.

07 - Drizzle the melted butter evenly over the entire surface.

08 - Bake for 35 to 40 minutes, until the top is golden and edges are bubbling.

09 - Allow to cool slightly. Serve warm with whipped cream, whole cherries, and chocolate syrup if desired.

01 -

You get all the nostalgia of a banana split in one gooey, oven-baked treat that takes almost no effort.
This dessert wins over both fruit-lovers and chocolate devotees—plus, the leftovers are outrageously good cold from the fridge.

02 -

If you skip draining the pineapple, you risk a soggy, undercooked middle (I learned this the sticky way).
Pouring the melted butter slowly and as evenly as possible means no patches of dry cake mix—which is essential for that golden, crumbly top.

03 -

Spread the melted butter slowly, ensuring all of the cake mix is moistened reaches every corner of the pan.
For more pronounced flavor, lightly toast nuts before adding.