Description
This Banana Split Dump Cake is a delightful dessert that combines tropical flavors with a comforting, fluffy cake. Perfect for gatherings, this easy recipe features layers of strawberry pie filling, crushed pineapple, and fresh bananas, all topped off with a rich whipped cream finish. It’s a guaranteed crowd-pleaser that will satisfy your sweet cravings!
Ingredients
Scale
- 21 oz 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 the oven to 350°F (180°C).
- Pour the strawberry pie filling into the bottom of a 9×13 inch (23×33 cm) baking dish.
- Add the drained crushed pineapple on top of the pie filling.
- In a separate bowl, blend softened butter, half of the flaked coconut, and half of the chopped nuts into the cake mix until combined.
- Spread the cake mixture evenly over the fruit layers in the baking dish.
- Sprinkle the remaining flaked coconut and chopped nuts over the top of the cake mixture.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10-15 minutes before layering the banana slices on top.
- Spoon whipped cream over the top of the cake, and drizzle it with chocolate syrup for a finishing touch.
- Serve immediately, or refrigerate until ready to serve.
Notes
For added flavor, try using toasted coconut.
Chill the cake for a refreshing treat, particularly on warm days.
This dish can be prepared in advance and served later, making it a convenient dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg