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Recipe: Banana Split Dump Cake (using cake mix)

Desserts - Cakes
BANANA SPLIT DUMP CAKE

"Am I the only one who can't eat the traditional banana split without spilling syrup and ice cream all over as I attempt to cut the banana boat slices? No more trouble for me! This Banana Split Dump Cake saves the day when we crave an old-fashioned banana split. It is so much better and it is an easy way to enjoy all the flavors with a scoop of ice cream on top! No spills to clean up awh, life is good!"


2 bananas
2 cups sliced fresh strawberries
1 (20 ounce) can crushed pineapple in juice
1/2 cup mini semisweet chocolate chips
1 (15.25-to 18-ounce) box white cake mix
2/3 cup chopped pecans
1/2 cup (1 stick) unsalted butter, melted
Whipped cream or vanilla ice cream for serving
12 maraschino cherries, drained

Preheat the oven to 350 degrees F. Spray a 9 x 13-inch pan with nonstick cooking spray.

Slice the bananas crosswise, about 1/4-inch thick, and layer them evenly on the bottom of the prepared pan. Layer the sliced strawberries evenly over the bananas. Pour the pineapple with the juice evenly over the strawberries. Sprinkle the mini chocolate chips evenly over the fruit. Sprinkle the cake mix evenly over the chocolate chips. Sprinkle the pecans evenly over all. Drizzle the melted butter evenly over the top.

Bake the cake for 40 to 45 minutes or until set and golden.

When ready to serve, spoon the cake into individual bowls, dollop with whipped cream or ice cream, and top with a cherry.

VARIATION:
Omit the mini chocolate chips in the recipe. After dolloping with whipped cream or ice cream, drizzle chocolate ice cream syrup over all and top each serving with a maraschino cherry.

Makes 1 (9x13-inch) cake
Source: Delicious Dump Cakes: 50 Super Simple Desserts to Make in 15 Minutes or Less by Roxanne Wyss and Kathy Moore (St. Martin's Press; May 2016, ISBN: 978-1250082633)
MsgID: 0226885
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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More recipes:
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"Mix and bake this cake right in the same pan." - From: Great American Recipe Cards, 1987


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