Name: Banana Split Dump Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 20-ounce can crushed pineapple (juiced included); 21-ounce can strawberry pie filling; 2-3 medium bananas, sliced (for topping, added after baking); 1 package white cake mix (approximately 15.25 ounces); ½ cup salted butter (cold, sliced into thin pats); 1 cup shredded sweetened coconut; 1 cup chopped walnuts

Jump to Recipe

If you love the classic ice cream treat but want something quick, easy, and just as delightful, you are going to adore this Banana Split Dump Cake. Packed with all the nostalgic flavors of a banana split yet surprisingly simple to prepare, this dessert layers juicy pineapple, strawberry pie filling, and a crunchy coconut-walnut topping, crowned with fresh banana slices after baking. It’s a brilliantly easy way to wow your family or guests without spending hours in the kitchen.

Banana Split Dump Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might seem humble, but each one plays a crucial role in building the irresistible layers of sweetness, texture, and tropical flair that make the Banana Split Dump Cake such a crowd-pleaser.

Crushed pineapple (20-ounce can): the juicy base bursting with tropical sweetness that keeps the cake moist and flavorful.
Strawberry pie filling (21-ounce can): adds a fruity, luscious layer that contrasts beautifully with the pineapple.
White cake mix (1 package): the easy shortcut that delivers a tender, fluffy topping that bakes to golden perfection.
Salted butter (½ cup, cold): sliced thin to evenly melt over the cake mix, creating a crispy, buttery crust.
Shredded sweetened coconut (1 cup): brings a chewy texture and tropical aroma, enhancing the dessert’s flavor depth.
Chopped walnuts (1 cup): for a satisfying crunch that contrasts the softness of the fruit and cake.
Bananas (2 to 3 medium): sliced fresh just before serving to add that essential banana split element.

How to Make Banana Split Dump Cake

Step 1: Prepare the Fruit Base

Start by preheating your oven to 350°F to ensure it’s hot and ready. Next, spread the crushed pineapple (including juice) evenly into the bottom of a 9×13-inch baking dish, then layer the strawberry pie filling on top. These two vibrant layers are the foundation that gives your dump cake its juicy, fruit-forward character.

Step 2: Add the Cake Mix

Sprinkle the white cake mix evenly over the combined fruit layers. Don’t worry about covering every inch perfectly—it’s supposed to look rustic. This dry mix will absorb the fruit juices as it bakes, creating a moist yet structured topping.

Step 3: Butter Up the Cake

Slice your cold salted butter into very thin pats and distribute them evenly across the top of the cake mix. Using cold butter is key because it’s easier to slice thinly and helps achieve that crispy, golden crust as it melts over the dry mix during baking.

Step 4: Sprinkle Coconut and Walnuts

Top the buttered cake mix with shredded sweetened coconut and chopped walnuts. These add wonderful texture and a slightly toasted finish that complements the sweet fruit layers beneath.

Step 5: Bake to Perfection

Bake the cake for about 40 minutes, or until the topping turns a beautiful browned color and you see the filling bubbling around the edges. The coconut and walnuts will toast slightly but watch carefully so they don’t burn—this timing gives you the perfect balance of crunchy and soft.

Step 6: Add the Bananas

After removing the dump cake from the oven, allow it to cool for at least 30 minutes. This resting time helps the filling set. Just before serving, slice the bananas thinly and artfully arrange them on top, adding that fresh, creamy finishing touch that makes this dessert resemble the classic banana split.

How to Serve Banana Split Dump Cake

Garnishes

While the fresh banana slices are the star garnish, you can take things even further by adding a dollop of whipped cream or a drizzle of chocolate syrup to really evoke the nostalgic banana split vibe. A sprinkle of maraschino cherries on top can also bring a pop of color and sweetness that delights the eyes and taste buds alike.

Side Dishes

This dessert is a perfect light finish to a hearty meal, but if you’re serving it at a party or gathering, pair it with simple vanilla ice cream or a scoop of coconut sorbet on the side. The cold creaminess contrasts beautifully with the warm cake, creating a luscious treat every time.

Creative Ways to Present

You can make individual servings by baking this dessert in ramekins, then topping each portion with bananas and garnishes. Another fun idea is to layer the same ingredients in a trifle bowl for a stunning, glass-layered dessert that lets guests admire each delicious component before digging in.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover leftovers tightly with plastic wrap or foil and refrigerate for up to 3 days. The flavors actually blend more over time, though the banana slices are best added fresh to avoid browning.

Freezing

You can freeze this dump cake in an airtight container for up to 2 months. To freeze, bake as directed, cool completely, then freeze. When ready to enjoy, thaw in the fridge overnight for best texture.

Reheating

Reheat leftovers in a 350°F oven for about 15–20 minutes or until warmed through. Avoid microwaving as it can make the topping soggy; the oven helps maintain that signature crispness.

FAQs

Can I use fresh fruit instead of canned?

Canned fruit with the juices included gives the best moisture and balance in a banana split dump cake. Using fresh fruit might dry out the cake unless you add extra juice, but feel free to experiment if you prefer fresh ingredients.

What kind of cake mix is best?

White cake mix is recommended for its mild flavor and light texture, which complements the fruit without overpowering it. Yellow or spice cake mixes will alter the flavor profile but can be an interesting twist.

Is it necessary to use cold butter?

Cold butter is easier to slice into thin pats and ensures a flaky, crispy topping. Soft or melted butter tends to soak into the cake mix and won’t produce the same result.

Can I omit the nuts if someone has allergies?

Absolutely! You can skip the walnuts or substitute with toasted oats, sunflower seeds, or extra coconut to maintain texture without risking allergies.

How ripe should the bananas be?

Ripe but firm bananas work best—they should be sweet and fragrant but not mushy so they hold their shape as a fresh topping on the cake.

Final Thoughts

There is something so comforting and joyful about the Banana Split Dump Cake that makes it a lifelong favorite. Its simplicity and ease of preparation paired with rich, nostalgic flavors make it the perfect dessert to share any day of the week. I encourage you to whip up a batch and enjoy this delicious fusion of cake and classic banana split in your own home—you won’t regret it!

Banana Split Dump Cake Recipe

★★★★★

4.9 from 28 reviews

Author: Elara
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Banana Split Dump Cake is a delightful and easy-to-make dessert that combines the tropical flavors of crushed pineapple, strawberry pie filling, sweet bananas, shredded coconut, and crunchy walnuts, all topped with a buttery white cake mix crust. Perfect for gatherings or a quick family treat, this dessert requires minimal prep and delivers a deliciously fruity and textured experience reminiscent of a classic banana split.

Ingredients

Scale

Fruit Layers

20-ounce can crushed pineapple (juiced included)
21-ounce can strawberry pie filling
2–3 medium bananas, sliced (for topping, added after baking)

Cake and Toppings

1 package white cake mix (approximately 15.25 ounces)
½ cup salted butter (cold, sliced into thin pats)
1 cup shredded sweetened coconut
1 cup chopped walnuts

Instructions

Preheat the oven: Set your oven temperature to 350°F (175°C) to ensure it’s hot and ready for baking once your ingredients are assembled.
Layer fruits: Evenly spread the drained crushed pineapple and the strawberry pie filling across the bottom of a 9×13-inch baking dish to form the moist and flavorful base.
Add cake mix: Sprinkle the white cake mix uniformly over the fruit layers, creating a dry layer that will turn into a golden crust during baking.
Apply butter pats: Cut cold butter into very thin pats and carefully spread them over the entire surface of the cake mix, covering as much of it as possible. This ensures a rich, buttery topping.
Add coconut and walnuts: Evenly sprinkle the shredded sweetened coconut and chopped walnuts on top of the butter-covered cake mix for added texture and flavor.
Bake: Place the baking dish in the oven and bake for approximately 40 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges. The coconut and walnuts should toast lightly without burning.
Cool and add bananas: Allow the dump cake to cool for at least 30 minutes. Just before serving, slice the bananas and arrange them on top of the cake for a fresh banana split touch.

Notes

Use cold butter to make slicing and distributing pats easier and to ensure a flaky topping.
You can substitute walnuts with pecans if desired.
For variation, add a drizzle of chocolate or caramel sauce over the bananas before serving to mimic a classic banana split.
If you prefer a less sweet dessert, reduce the amount of sweetened coconut or substitute with unsweetened.
The dump cake is best served slightly warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American