This banana split dump cake is one of those unabashedly old‑school pan desserts that never quite goes out of style. It has all the flavors of a classic banana split—cherry, pineapple, banana, a buttery “crust,” and plenty of gooey syrup—without any fussy steps. The method is pure Midwestern practicality: open, dump, and bake. It’s inspired by the kind of dessert a grandma like Pat would bring straight from the oven to the table, still in the baking dish, spoon in hand, and a crowd of people far too impatient to bother with plates. If you grew up with dump cakes made from canned fruit and a box of yellow cake mix, this will feel wonderfully familiar, just with a banana-sundae twist.
Serve this warm, right out of the baking dish, with a big serving spoon so everyone can scoop their own portion. Vanilla ice cream is the most natural pairing, but whipped cream works nicely if you prefer something lighter. A drizzle of chocolate syrup or a handful of chopped nuts leans into the banana split theme. Coffee, black tea, or a cold glass of milk balance the sweetness. This is a rich dessert, so you don’t need much else—maybe a simple, crisp salad or lighter meal beforehand to keep it from feeling too heavy.
Banana Split Dump Cake
Servings: 8-10
Ingredients
1 can (21 ounces) cherry pie filling
1 can (20 ounces) crushed pineapple in juice, undrained
2 to 3 ripe bananas, sliced into 1/4-inch rounds
1 box (15.25 ounces) yellow cake mix (dry, unprepared)
1/2 cup (1 stick/113 grams) unsalted butter, melted
1/4 teaspoon kosher salt (optional, to balance sweetness)
1/4 cup chopped walnuts or peanuts (optional topping)
1/4 cup chocolate chips or chocolate sauce for serving (optional)
Vanilla ice cream or whipped cream, for serving (optional)
Directions
Preheat your oven to 350°F (175°C). Place a 9×13-inch white ceramic baking dish on a sturdy baking sheet to catch any syrupy bubbles that might spill over.
Spread the cherry pie filling evenly in the bottom of the baking dish, using a spatula to reach all the corners. You want a solid, glossy cherry layer.
Pour the crushed pineapple, with all its juice, over the cherry layer. Gently spread it into an even layer without fully mixing the fruits—distinct pockets of cherry and pineapple give you that banana split effect.
Arrange the banana slices in a single, fairly even layer over the pineapple. It doesn’t have to be perfect; just aim for a bite of banana in most spoonfuls.
If using, sprinkle the kosher salt lightly over the fruit. This small amount helps keep the sweetness in check without making the dessert taste salty.
Sprinkle the dry yellow cake mix evenly over the fruit and bananas. Do not stir. Use your hands or a spoon to break up any large clumps so the top bakes into a more even, golden crust.
Drizzle the melted butter slowly and evenly over the entire surface of the dry cake mix, trying to moisten as much of it as possible. A few dry spots are fine; they’ll turn pleasantly crisp in the oven.
If you like a little crunch, sprinkle the chopped walnuts or peanuts over the top of the buttered cake mix layer.
Bake in the preheated oven for 35 to 45 minutes, or until the top is deep golden brown, the edges are bubbling with red and yellow syrup, and the center looks set with no obvious dry patches of cake mix. Ovens vary, so start checking around 30 minutes.
Transfer the baking dish to a cooling rack and let the cake rest for at least 10 to 15 minutes. The bubbling fruit will thicken slightly as it cools, but this dessert is meant to be served warm and a little messy.
To serve in true Grandma Pat fashion, bring the pan straight to the table, hand out spoons, and let everyone scoop their own portions right from the baking dish—no need to wait for plates. Top each serving with vanilla ice cream or whipped cream and, if desired, a drizzle of chocolate sauce or a few chocolate chips to echo a classic banana split.
