Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) butter, melted
- 1 can (20 oz) crushed pineapple, undrained
- 3–4 bananas, sliced
- 1 can (14 oz) sweetened condensed milk
- 1 cup chopped walnuts or pecans
- 1 jar (12 oz) maraschino cherries, drained and halved
- 1 tub (8 oz) whipped topping, thawed
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 across the bottom of the prepared baking dish.
- Step 3: Arrange the sliced bananas over the pineapple. Pour the sweetened condensed milk evenly over the bananas.
- Step 4: Sprinkle the dry yellow cake mix evenly over the banana layer. Drizzle the melted butter evenly over the dry cake mix.
- Step 5: Sprinkle the chopped nuts and halved maraschino cherries over the top.
- Step 6: Bake for 30-40 minutes, or until the top is golden brown and bubbly. Let cool slightly before serving. Top with whipped topping before serving.
Notes
- Refrigerate leftover dump cake promptly in an airtight container to keep the bananas fresh.
- For a warm treat, gently reheat individual slices in the microwave for 20-30 seconds, but be careful not to melt the whipped topping if already added.
- Serve each slice with an extra drizzle of chocolate syrup for a true banana split experience.
- Don't overbake the cake; a slightly gooey center is perfectly fine and adds to the delicious, moist texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American