Banana Split Dump Cake
A moist, tropical-themed dessert combining strawberry pie filling and crushed pineapple with a sweet cake base. Topped with bananas, whipped cream, and chocolate syrup, this no-fuss recipe is ready in an hour and perfect for casual or fancy occasions.
- Prep Time: 20
- Cook Time: 45
- Total Time: 65
- Yield: 10-12 slices
- Category: cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
21 oz can strawberry pie filling
8 oz crushed pineapple (drained)
1 box yellow or vanilla cake mix
1 cup softened butter
1 cup flaked coconut
1 cup chopped nuts (e.g., walnuts or pecans)
4 large bananas, sliced
1 cup whipped cream
4 tbsp chocolate syrup
Instructions
Preheat oven to 350°F (180°C)
Pour pie filling into the bottom of a 9×13 inch (23×33 cm) baking dish
Add drained crushed pineapple on top
In a separate bowl, mix butter, half the coconut, and half the nuts into the cake mix
Spread the cake mixture evenly over the fruit layers
Sprinkle remaining coconut and nuts on top
Bake for 45 minutes or until a toothpick comes out clean
Cool for 10-15 minutes before arranging banana slices on top
Spoon whipped cream over the cake and drizzle with chocolate syrup
Serve immediately or refrigerate
Notes
Use a bundt pan for a different presentation
Store leftovers in an airtight container in the refrigerator for up to 2 days
For a vegan version, use non-dairy cream and a vegan cake mix
Find it online: https://sweetcraftrecipes.com/banana-split-dump-cake/