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

Scale

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

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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.