If you have a sweet tooth and a love for nostalgic desserts, get ready to fall in love with this Banana Split Dump Cake Recipe. It’s a wonderfully simple and delightfully indulgent dish that captures all the classic flavors of a banana split—ripe bananas, juicy strawberries, sweet pineapple, creamy pudding, and melty chocolate chips—all baked into a moist, fluffy cake. Whether you’re looking for a quick dessert fix for family night or an impressive yet effortless treat for guests, this Banana Split Dump Cake Recipe has got you covered with its rich textures and vibrant flavor bouquet.
Ingredients You’ll Need
This recipe is a beautiful example of how a few straightforward ingredients can come together to create something truly spectacular. Each one plays an essential role, from the creamy pudding that makes the cake moist to the fresh fruits that add brightness and natural sweetness, and the cake mix that binds it all into a golden topping.
- Instant banana cream pudding mix: The heart of the banana flavor, adding creaminess and a smooth texture.
- Skim milk: Helps blend the pudding and cake mix smoothly without adding extra fat.
- White Cake Mix: A classic base that rises beautifully and provides that tender crumb texture.
- Milk chocolate chips: Melt during baking for pockets of rich, indulgent sweetness.
- Fresh strawberries: Bring a juicy, tart contrast that brightens every bite.
- Bananas: Sliced for natural creaminess and that unmistakable split feel.
- Fresh pineapple: Adds tropical tang and juicy bursts of flavor.
- Granulated sugar: Macerates with the fruit to enhance natural sweetness and create a syrupy layer.
- Whipped cream (optional): For a final fluffy, creamy topping that elevates the dessert.
How to Make Banana Split Dump Cake Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F. Grab a 9×13-inch baking pan and give it a good spray with nonstick spray so your cake comes out effortlessly. This simple prep step ensures that the magic you’re about to create won’t stick and will give your dump cake a pristine presentation.
Step 2: Mix the Pudding and Cake Base
In a large bowl, whisk together the instant banana cream pudding powder with the milk until smooth and creamy. Then, stir in the white cake mix until everything is fully combined into a thick, luscious mixture. Don’t forget to toss in the milk chocolate chips—they’ll melt into sweet pockets throughout the cake, adding a lovely surprise in every bite.
Step 3: Macerate the Fruit
In another bowl, mix together the freshly chopped strawberries, banana slices, pineapple chunks, and granulated sugar. Letting this fruit mixture sit for at least 5 minutes to macerate allows the natural juices to come out, making the fruit even juicier and tastier, which is a secret step to infusing the cake with vibrant freshness.
Step 4: Layer the Fruit in the Pan
Pour the macerated fruit evenly into the bottom of your prepared baking pan. Spread it into a thin, even layer—that juicy fruit base will infuse every bite with its sweetness and tropical flair.
Step 5: Add the Cake Mixture
Next, gently spread the pudding and cake mixture over the fruit layer. Use a spatula or spoon to smooth out the top for even baking and that beautiful golden crust we all love in a dump cake.
Step 6: Bake to Perfection
Bake your creation for 45 to 60 minutes. Keep an eye out for the moment a toothpick inserted into the center comes out clean—that’s your cue that the Banana Split Dump Cake Recipe is ready and perfectly cooked. The aroma will fill your kitchen with the warm, inviting scent of banana and chocolate, making it impossible to wait any longer.
Step 7: Serve Warm and Enjoy
For the ultimate indulgence, serve this cake warm, topped with a generous dollop of whipped cream. The whipped cream adds a light, airy finish that complements the rich cake and juicy fruit, making every forkful a blissful experience.
How to Serve Banana Split Dump Cake Recipe
Garnishes
To make your Banana Split Dump Cake Recipe even more enticing, consider garnishing with additional fresh banana slices, a sprinkle of chopped nuts like walnuts or pecans, or a drizzle of chocolate or caramel sauce. These toppings add texture and amplify the classic banana split flavors, turning a simple dessert into a showstopper.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a side of rich, creamy custard. The cool temperature and smooth texture of these sides offer the perfect contrast to the warm and fruity dump cake, making every bite feel extra special.
Creative Ways to Present
Get creative by serving individual portions in clear glass ramekins for a lovely layered effect that shows off the colorful fruit and cake layers. You could also transform this recipe into parfaits by layering chunks of the cake with whipped cream and fresh fruit in tall glasses—a fun twist that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Once your Banana Split Dump Cake Recipe has cooled, cover it tightly with plastic wrap or foil and store it in the refrigerator. It will keep fresh for up to 4 days, and the flavors actually deepen, making leftovers just as delicious—perfect for a quick treat any time.
Freezing
If you want to make this ahead for busy days, you can freeze the fully baked cake in an airtight container for up to 2 months. Thaw it overnight in the fridge before reheating. Freezing may slightly soften the fruit texture, but the cake remains moist and flavorful.
Reheating
To warm up leftovers, pop a slice into the microwave for about 30 seconds or place it in a 350°F oven for 10-15 minutes until heated through. Adding a dollop of fresh whipped cream after reheating will bring back that freshly baked dessert feel in a snap.
FAQs
Can I use frozen fruit instead of fresh?
Absolutely! Frozen strawberries and pineapple can be used, but be sure to thaw and drain them well to avoid excess liquid that could make the dump cake soggy. The texture might vary slightly but the flavor will still be delightful.
Is there a way to make this recipe dairy-free?
Yes, you can substitute almond milk or coconut milk for skim milk and use dairy-free chocolate chips. For the pudding mix, look for a dairy-free alternative or make a homemade banana pudding base with plant-based milk and cornstarch.
Can I use yellow cake mix instead of white?
You can! Yellow cake mix will add a deeper color and a slightly different flavor, but it will still work beautifully in this Banana Split Dump Cake Recipe. It’s all about personal preference and what you have on hand.
What makes this a “dump cake” recipe?
Dump cakes are called that because you literally “dump” the ingredients into the pan and bake—minimal mixing and prep are required. This recipe keeps that spirit alive by layering fruit, then topping with a quick mix of pudding and dry cake mix.
How ripe should the bananas be?
Use bananas that are ripe but not overly mushy. They should have a few brown spots for the sweetest flavor but still be firm enough to hold their shape during baking.
Final Thoughts
This Banana Split Dump Cake Recipe is one of those rare desserts that look impressive but feel effortless to make. It brings together the bright, fresh flavors of a banana split in a warm, comforting cake that’s perfect for family gatherings, casual dinner parties, or just a sweet treat to brighten your day. Give it a try and watch it become a beloved staple in your dessert repertoire!
Print
Banana Split Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 12 pieces
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Banana Split Dump Cake is a delightful, easy-to-make dessert that combines the flavors of banana cream pudding, fresh strawberries, bananas, pineapple, and chocolate chips under a moist white cake topping. Perfect for gatherings, this recipe requires minimal prep and bakes into a sweet, fruity treat reminiscent of the classic banana split.
Ingredients
Dry Ingredients
- 3.4 ounces instant banana cream pudding mix (96 grams, 1 small box)
- 15.25 ounces white cake mix (422 grams, 1 box, Super Moist Deluxe White recommended)
- ½ cup milk chocolate chips (85 grams, best quality)
- ¼ cup granulated sugar (50 grams)
Wet Ingredients
- 1¾ cups skim milk (397 grams)
Fresh Fruit
- 1 cup chopped fresh strawberries (167 grams)
- 2 bananas, sliced
- 1 cup chopped fresh pineapple (170 grams)
Optional Toppings
- Whipped cream, for serving
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan generously with nonstick cooking spray and set aside to ensure your cake doesn’t stick.
- Mix pudding and cake batter: In a large bowl, whisk together the instant banana cream pudding mix and skim milk until smooth and fully combined. Then add the white cake mix and stir using a large spoon or whisk until the batter is well incorporated and thick. Fold in the milk chocolate chips. Set this mixture aside.
- Macerate the fruit: In a separate large bowl, combine the chopped strawberries, sliced bananas, chopped pineapple, and granulated sugar. Stir everything together and let it sit for at least 5 minutes to allow the fruit to release juices and blend flavors.
- Layer the fruit: Pour the macerated fruit mixture evenly into the bottom of the prepared baking dish, spreading it out to form a thin layer.
- Add cake batter layer: Carefully spoon the pudding and cake batter mixture over the fruit layer. Use a spatula or back of the spoon to gently spread it into a smooth, even layer.
- Bake the cake: Place the baking dish in the preheated oven and bake for 45 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Serve warm: Remove from oven and let cool slightly. Serve warm topped with fresh whipped cream if desired for extra creaminess and presentation.
Notes
- The fruit mixture should be allowed to macerate at least 5 minutes but can be left longer to enhance sweetness.
- If you prefer a richer dessert, use whole milk instead of skim milk.
- Make sure your baking dish is properly sprayed to avoid sticking since the batter is thick and sticky.
- You can substitute the fresh fruit with frozen fruit but thaw and drain excess liquid to avoid soggy results.
- For a nutty twist, sprinkle chopped nuts like pecans or walnuts on top before baking.
- Store leftovers covered in the refrigerator for up to 3 days; rewarm before serving.
