Banana Split Cake (Print)
An easy-to-make dessert packed with layers of banana, pineapple, and strawberry, finished with cake mix, whipped cream, and fruit toppings.
# Ingredients:
→ Dump Cake Base
01 -
1 stick (½ cup) unsalted butter, melted
02 -
1 box white or yellow cake mix
03 -
1 cup fresh strawberries, sliced (save extra for topping)
04 -
1 can (20 oz) crushed pineapple, well-drained
05 -
4 medium bananas, sliced and ripe
→ Toppings
06 -
Optional: Melted chocolate or drizzled syrup for garnish
07 -
½ cup chopped walnuts or pecans
08 -
½ cup strawberries, sliced or halved
09 -
1–2 bananas, sliced for decoration
10 -
1 cup whipped topping or heavy cream, whipped until fluffy
# Steps:
01 -
Heat your oven to 350°F (175°C). Coat a 9×13-inch dish with butter or spray to stop sticking. Lay out the banana slices neatly at the bottom. Then top with a layer of drained pineapple and finish with sliced strawberries.
02 -
Scatter the cake mix evenly across the fruit without mixing it. Pour the melted butter across the top, trying to cover as much of the dry mix as possible.
03 -
Pop it into your preheated oven and bake for 40–45 minutes. The top should be golden and bubbling. Allow a 15-minute cool down so the layers can set.
04 -
While it’s cooling, whip your cream until it reaches soft peaks or grab your ready-made whipped topping. Once the cake is at room temperature, spread or dollop the cream over it. Add extra banana slices, strawberries, and some chopped nuts. For fun, drizzle melted chocolate or syrup if you like.
# Notes:
01 -
Pick bananas that are ripe but still hold their shape to avoid a soggy base.
02 -
Add the cream topping and fresh fruit right before serving for the best look.
03 -
It tastes best the day it’s baked but keeps in the fridge for a couple of days.
04 -
Get creative by tossing in some chocolate chips, cherries, or a sprinkle of shredded coconut.