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