Banana Split Dump Cake: Gooey, Chocolatey, and Fruity Like the Classic Sundae

This banana split dump cake takes everything you love about the ice cream parlor favorite — bananas, strawberries, pineapple, chocolate, and whipped cream — and transforms it into a warm, oven-baked dessert. Instead of ice cream, this version uses layers of pie filling topped with a cake mix–pudding batter that bakes up soft, gooey, and irresistible.

Each bite is loaded with sweet fruit filling, melty chocolate chips, and tender cake. Served with a dollop of whipped cream (and maybe even a cherry on top), it’s a fun, no-fuss dessert that feels like the banana split’s cozy, baked cousin.

Why This Recipe Is My Favorite

I love this version because pie fillings create the perfect gooey base — no need to wait for fruit to macerate, and you get consistent sweetness every time.

The strawberry and pineapple pie fillings layer beautifully with slices of fresh banana, and the cake on top turns golden, spongy, and studded with chocolate chips.

It reminds me of the joy of digging into a banana split sundae but in a baked form that’s warm and comforting.

History and Fun Facts About Banana Split Desserts

The banana split was invented in 1904 in Pennsylvania by a soda fountain clerk named David Strickler. With its iconic trio of ice cream flavors, sauces, bananas, whipped cream, and cherries, it became a staple of American diners and soda fountains.

Dump cakes came along decades later, popularized in the 1960s as a quick, budget-friendly dessert that combined boxed cake mix and canned fruit fillings. Marrying the two traditions — sundae flavors with dump cake ease — results in a dessert that’s both nostalgic and innovative.

The Role of Each Ingredient

• White cake mix forms the fluffy, golden topping.

• Banana cream pudding mix adds creaminess and enhances banana flavor.

• Milk chocolate chips melt into gooey ribbons of chocolate.

• Milk hydrates the pudding and cake mix for a smooth batter.

• Strawberry pie filling provides rich, sweet fruit flavor.

• Pineapple pie filling adds tangy balance and tropical flair.

• Bananas bring freshness and authentic banana split flavor.

• Whipped cream (optional) adds the sundae-inspired finishing touch.

Substitution Tips and Advice

You can use cherry pie filling instead of strawberry for a different take. Swap in yellow or chocolate cake mix for variety. 

Dark chocolate or white chocolate chips both work well if you want to change the richness. 

For a true sundae effect, garnish with maraschino cherries.

Time and Money-Saving Tips

Canned pie fillings save you prep time and keep things consistent. 

Buy cake mix and pudding when on sale and keep them in the pantry for quick desserts. 

Assemble everything directly in the baking dish to cut down on dishes.

Storage and Make-Ahead Instructions

Refrigeration: Store leftovers in the fridge in an airtight container for up to 3 days.

Freezing: Freeze individual portions tightly wrapped for up to 1 month. Reheat gently in the oven.

Make Ahead: Assemble the batter and keep it in the fridge, but layer and bake just before serving so the cake rises properly.

Equipment You’ll Need

• Large mixing bowl

• Whisk

• Measuring cups and spoons

• Spatula for spreading batter

• 9×13-inch baking dish

• Nonstick spray

Pairing and Serving Suggestions

Serve warm with whipped cream, vanilla ice cream, or both. Add chocolate drizzle and chopped nuts for a sundae-inspired finish. A cherry on top is optional but highly recommended for the full banana split effect.