Banana Split Dump Cake
A banana split–inspired dump cake made by macerating strawberries, bananas, and pineapple, layering them in a 9x13 pan, spreading a banana pudding + white cake mix batter with milk chocolate chips over the fruit, and baking until set. Serve warm with whipped cream if desired.
Equipment
- 9x13 inch Baking Dish
- nonstick spray
- large bowls
- Whisk
- Spatula or spoon
- Oven
Ingredients
Ingredients
- 1 boxWhite Cake Mix15.25 ounces I used the Super Moist Deluxe White
- 1 boxInstant Banana Cream Pudding Mix3.4 ounces
- 1/2 cupgood quality milk chocolate chips
- 1 3/4 cupskim milk
- 1 cupfresh strawberrieschopped
- 2 bananassliced
- 1 cuppineapplechopped
- 1/4 cupsugar
- whipped cream for servingoptional
Instructions
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
- In a large bowl, whisk together 1 box instant banana cream pudding mix (3.4 oz) and 1 3/4 cups skim milk until fully combined and smooth.
- Add 1 box white cake mix (15.25 oz) to the pudding mixture and stir with a large spoon or whisk until fully incorporated into a thick, smooth batter. Stir in 1/2 cup milk chocolate chips. Set aside.
- In another large bowl, combine 1 cup chopped fresh strawberries, 2 bananas (sliced), 1 cup chopped pineapple, and 1/4 cup sugar. Stir to combine, then let the fruit macerate for at least 5 minutes.
- Pour the macerated fruit into the bottom of the prepared 9x13 pan and spread into an even, thin layer.
- Spoon or spread the cake batter evenly over the fruit, smoothing the top with a spatula or spoon (the batter will be thick).
- Bake in the preheated oven for 45–60 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool slightly (about 10–15 minutes). Serve warm, topped with whipped cream if desired.