Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 can (20 oz) crushed pineapple, undrained
- 1/2 cup melted butter
- 1 cup chopped pecans or walnuts
- 4 bananas, sliced
- 1 jar (12 oz) maraschino cherries, drained and halved
- 1 (8 oz) container of whipped topping, thawed
- Chocolate syrup, for drizzling
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: Spread the crushed pineapple (with juice) evenly over the bottom of the prepared baking dish.
- Step 3: Arrange the sliced bananas over the crushed pineapple. Sprinkle the maraschino cherry halves over the bananas.
- Step 4: Evenly sprinkle the dry yellow cake mix over the fruit layer.
- Step 5: Drizzle the melted butter evenly over the cake mix. Sprinkle the chopped nuts over the butter.
- Step 6: Bake for 30-35 minutes, or until the top is golden brown. Let cool slightly before serving. Top with whipped topping and drizzle with chocolate syrup before serving.
Notes
- Store leftovers in the refrigerator for up to 3 days, but keep in mind the bananas may soften over time.
- A quick zap in the microwave can gently warm individual slices if you prefer a warm dessert.
- For an extra layer of banana split flavor, add a scoop of vanilla ice cream alongside the whipped topping.
- Don't skip draining the cherries well; excess juice can make the dump cake soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American