Ingredients
Scale
- 1 box yellow cake mix
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (21 ounce) can cherry pie filling
- 1 cup chopped pecans or walnuts
- 1/2 cup (1 stick) butter, melted
- 3–4 ripe bananas, sliced
- 1 (8 ounce) container frozen 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 evenly across the bottom of the prepared baking dish. Top with sliced bananas.
- Step 3: Spread the cherry pie filling evenly over the bananas and pineapple.
- Step 4: Sprinkle the dry yellow cake mix evenly over the cherry pie filling. Top with the chopped nuts.
- Step 5: Drizzle the melted butter evenly over the dry cake mix and nuts.
- Step 6: Bake for 30-40 minutes, or until the top is golden brown and the cake is set. Let cool slightly before serving. Top each serving with whipped topping.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days to keep the bananas fresh.
- A quick microwave burst will warm a slice, but watch it closely to prevent the whipped topping from melting.
- Serve this delightful dump cake with a sprinkle of extra chopped nuts and a maraschino cherry for that classic banana split feel.
- For extra banana flavor, consider adding a teaspoon of banana extract to the melted butter before drizzling it over the cake mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American