This Easy Banana Split Dump Cake is a delightful, nostalgic dessert that brings all the joy of a classic ice cream parlor treat into a simple, one-pan bake. By layering juicy pineapple and sweet strawberry filling under a buttery cake crust topped with toasted coconut and walnuts, you create a warm, decadent base that perfectly complements fresh, sliced bananas.
It is the ultimate set-it-and-forget-it dessert for potlucks, family gatherings, or a quick weeknight treat. The effortless dump method ensures minimal prep time while delivering a complex profile of tropical and fruity flavors that will have everyone reaching for a second scoop.
Recipe Details
- Flavor Profile: A vibrant blend of tropical pineapple and sweet strawberry, anchored by a buttery vanilla cake and nutty, toasted coconut.
- Textures: A gooey, bubbling fruit bottom with a crisp, buttery cake topping and a crunch from walnuts and toasted coconut.
- Total Time: Approximately 10 minutes of prep, 40 minutes of baking, and 30 minutes of cooling.
- Difficulty Level: Very Easy; a standard dump-and-bake technique.
What You’ll Need
To create this dessert, you will need 20 ounces of crushed pineapple (with the juice included) and 21 ounces of strawberry pie filling. The structure comes from one package of white cake mix and 1/2 cup of cold salted butter. For the signature crunch, you will use 1 cup of shredded, sweetened coconut and 1 cup of chopped walnuts. Finally, 2 to 3 medium bananas are added fresh right before serving.
Ingredient Notes
- Crushed Pineapple – Be sure to include the juice! The liquid from the pineapple is what hydrates the dry cake mix during the baking process, creating a tender, cobbler-like texture.
- Strawberry Pie Filling – This provides the classic “split” flavor and a beautiful ruby-red color to the bottom layer.
- Cold Salted Butter – Using cold butter is a professional secret for dump cakes. It allows you to slice thin, uniform pats that cover the dry cake mix evenly, preventing dry flour spots.
- Shredded Coconut – This toasts beautifully in the oven, adding a tropical aroma and a slight chew to the topping.
- Fresh Bananas – These are added after the cake has cooled. This prevents them from becoming mushy or browning too much in the oven, keeping the “banana split” experience fresh and authentic.
Add-ins and Substitutions
- Chocolate – Sprinkle a half-cup of semi-sweet chocolate chips over the fruit layers for a “chocolate-drizzled” flavor profile.
- Nuts – If you don’t have walnuts, pecans make an excellent substitute, offering a similar buttery crunch.
- Cake Mix – While white cake mix is traditional, a yellow cake mix can be used for a richer, more buttery flavor.
How to Make Easy Banana Split Dump Cake
1. Prep and Layer the Fruit Preheat your oven to 350 F. Take a 9×13-inch baking dish and spread the 20 ounces of crushed pineapple (including the juice) evenly across the bottom. Pour the 21 ounces of strawberry pie filling over the pineapple and spread it out.
2. Add the Cake Mix Sprinkle the entire package of white cake mix evenly over the fruit layers. Use a spoon or your hand to ensure it is distributed well, covering the fruit completely.
3. The Butter Layer Slice the 1/2 cup of cold salted butter into very thin pats. Lay these pats across the entire surface of the dry cake mix. Try to cover as much of the cake mix as possible; this ensures every inch of the topping becomes golden and buttery.
4. Topping and Bake Sprinkle the 1 cup of shredded coconut and 1 cup of chopped walnuts over the top of the butter. Place the dish in the preheated oven and bake for 40 minutes. You are looking for a browned topping and filling that is bubbling around the edges.
5. Cool and Finish Remove the cake from the oven and allow it to cool for at least 30 minutes. This gives the fruit layers time to set. Just before you are ready to serve, slice the 2 to 3 medium bananas and space them evenly over the top of the cake.
Pro Tip: For the best butter coverage, keep your butter in the fridge until the very second you are ready to slice it. Cold butter stays firm and square, making it much easier to tile across the cake mix like a mosaic.
Recipe Tips
- Butter Coverage – If you see any small patches of dry cake mix after 20 minutes of baking, you can gently use a spoon to spread some of the bubbling butter over those spots.
- Coconut Watch – If the coconut and walnuts are browning too quickly, you can loosely tent the dish with foil for the last 10 minutes of baking.
- Cooling Time – Don’t skip the 30-minute rest! If you serve it too hot, the fruit layers will be very runny.
FAQs
Can I use fresh strawberries? Pie filling is recommended because it contains a thickener and extra sugar that creates the dessert’s signature consistency. If using fresh berries, you would need to macerate them with sugar and a bit of cornstarch first.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Note that the sliced bananas on top may brown over time, so you can remove them or add fresh slices when reheating.
Can I use unsalted butter? Yes, but the salt in the butter helps balance the high sweetness of the pineapple, strawberry, and cake mix. If using unsalted, consider adding a tiny pinch of salt to the dry cake mix.
Serving Suggestions
- Classic Toppings – Serve with a large scoop of vanilla ice cream, a dollop of whipped cream, and a maraschino cherry on top for the full banana split effect.
- Chocolate Drizzle – A drizzle of warm chocolate fudge or caramel sauce over the fresh bananas takes this dessert to the next level.
- Whipped Cream – A light, airy whipped cream provides a cool contrast to the warm, bubbling fruit.
Make This Recipe in Advance
You can bake the cake (minus the bananas) several hours in advance. It is delicious served warm or at room temperature. Simply wait until the very last minute to slice and add the bananas to ensure they look bright and appealing for your guests.
Print
Easy Banana Split Dump Cake
- Total Time: 50 minutes
- Yield: 12 Servings 1x
- Diet: Vegetarian
Description
This Easy Banana Split Dump Cake brings the nostalgia of an ice cream parlor into a simple one-pan bake. Layers of crushed pineapple and strawberry filling are topped with a buttery cake crust, toasted coconut, and walnuts. Finished with fresh sliced bananas, it’s a tropical, decadent treat for any gathering.
Ingredients
The Fruit Base
- 20 oz crushed pineapple (with juice)
- 21 oz strawberry pie filling
- 2 to 3 medium bananas, sliced (added fresh before serving)
The ‘Magic’ Topping
- 1 package white cake mix
- 1/2 cup (1 stick) salted butter, chilled
- 1 cup shredded sweetened coconut
- 1 cup walnuts, chopped
Instructions
Layer: Preheat oven to 350°F. Spread crushed pineapple (with juice) evenly in a 9×13 pan. Top with strawberry pie filling.
Cake Mix: Sprinkle dry cake mix evenly over the fruit to cover completely.
Butter: Slice cold butter into thin pats and tile them across the surface of the cake mix.
Toppings & Bake: Sprinkle coconut and walnuts over the butter. Bake for 40 mins until golden-brown and bubbling.
Serve: Cool for 30 mins to set. Top with fresh sliced bananas right before serving.
Notes
Don’t Drain the Juice: The pineapple juice is essential; it hydrates the dry cake mix to create the cobbler-like crust.
Cold Butter is Better: Thin pats of cold butter ensure even coverage, preventing dry floury spots in the finished cake.
The Banana Rule: Never bake the bananas; they turn mushy and grey. Adding them fresh preserves the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert / Dump Cake
- Method: Baking
- Cuisine: American Nostalgia
Nutrition
- Serving Size: 1 Square
- Calories: 360
- Sugar: 38g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
Keywords: banana split dump cake, easy strawberry pineapple cake, 9x13 dessert recipes, 5 ingredient dump cake, toasted coconut walnut cake, potluck dessert ideas, no-mix cakes
