Introducing the Banana Split Dump Cake, a delightful option that captures all the delectable elements of a traditional Banana Split. This serves as an ideal solution when you’re craving the flavors of a Banana Split but wish to avoid any melting mishaps.
Crafted for those moments when a swift and effortless dessert is the craving, this exquisite recipe for banana split dump cake emerges as the ultimate contender. The key lies in the astute utilization of off-the-shelf components, propelling the preparation’s pace without compromising on taste. However, let not its straightforward assembly deceive you. Emanating the cherished flavors of nostalgia, this creation stands adorned with a medley of beloved banana split embellishments, ensuring an instantaneous and unanimous hit among all fortunate indulgers.
The sheer simplicity of crafting this enjoyable dessert mirrors that of its classic dump cake counterpart, a fact that I greatly appreciate. The process couldn’t be more straightforward—merely arranging layers of ingredients within a baking dish and allowing them to meld through cooking. Despite its luxurious nature as a decadent cake, its roots as an ode to the sundae grant a wonderful advantage: the liberty for guests to tailor their portions by selecting from a spectrum of toppings. This feature renders it an impeccable choice for gatherings like potlucks and festivities, especially when a lively assembly of youngsters is anticipated. Worth noting is that a solitary batch effortlessly satisfies a dozen individuals, ensuring an ample portion for all partakers.
What do I Need for this Recipe?
Ingredients
- 21 ounce can strawberry pie filling
- 20 ounce can crushed pineapple, undrained
- 1 box white cake mix, dry
- 1 stick salted butter, cut in pieces
- 1 cup shredded, sweetened coconut
- 1/2 cup crushed nuts
- For topping: sliced bananas, whipped cream, chocolate syrup
Instructions
- Preheat oven to 325°F.
- Spread the strawberry pie filling in a greased 9×13 inch cake pan.
- Spoon on the pineapple, then the dry cake mix, then the margarine.
- Top with coconut and crushed nuts.
- Bake at 325°F for 60-75 minutes. Serve warm or cold.
- Before serving, top individual pieces with sliced bananas, whipped cream, and chocolate syrup.
nutrition information:
YIELD: 16 SERVING SIZE: 1 GRAMS
Amount Per Serving: CALORIES: 215TOTAL FAT: 13GSATURATED FAT: 7GTRANS FAT: 0GUNSATURATED FAT: 5GCHOLESTEROL: 22MGSODIUM: 126MGCARBOHYDRATES: 24GFIBER: 2GSUGAR: 17GPROTEIN: 2G