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
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: banana split dessert, dump cake recipe, easy fruit dessert, pineapple strawberry cake, coconut walnut cake
