Yield: 12 servings
Banana Split Dump Cake
Full of pineapple, strawberries, bananas, and nuts, this easy Banana Split Dump Cake is served warm with whipped cream and chocolate syrup!
Ingredients
- 1 (21 oz) can strawberry pie filling
- 1 (20 oz) can crushed pineapple with juice
- 1 (15.25 oz) box white cake mix
- ¾ cup butter, cut into small slices
- ½ cup chopped nuts, walnuts or pecans
Toppings
- sliced bananas
- whipped cream, cool whip, or ice cream is also tasty!
- chocolate syrup
Want to save this recipe?
Instructions
- Heat the oven to 350°F and spray a 9x13-inch pan with cooking spray.
- Spread the strawberry pie filling in the pan. Add the pineapple over the strawberry filling.
- Pour the cake mix evenly over the filling and add butter slices over the cake mix. Sprinkle with nuts.
- Place in the oven and bake for 35-40 minutes, until golden. The cake will be a but jiggly from the filling - don't worry, that's normal!
- Serve warm with ice cream, sliced bananas, chocolate syrup, or any other toppings you like.
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
Notes
Store: Wait for your leftover cake to fully cool to room temperature prior to storing in an airtight container in the fridge. Properly stored, it'll stay fresh for up to 3 days.
Reheat: Heat individual portions in the microwave for 30 seconds at a time until warmed all the way through.
Nutrition
Serving: 1 serving, Calories: 360kcal, Carbohydrates: 52g, Protein: 3g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 353mg, Potassium: 106mg, Fiber: 2g, Sugar: 33g, Vitamin A: 379IU, Vitamin C: 15mg, Calcium: 106mg, Iron: 1mg