Banana Split Dump Cake Recipe
Ingredients
- 3.4 ounces instant banana cream pudding mix (96 grams (1 small box))
- 1¾ cups skim milk (397 grams)
- 15.25 ounces White Cake Mix (422 grams (1 box) - I used the Super Moist Deluxe White)
- ½ cup milk chocolate chips (85 grams, best quality)
- 1 cup chopped fresh strawberries (167 grams)
- 2 bananas (sliced)
- 1 cup chopped fresh pineapple (170 grams)
- ¼ cup granulated sugar (50 grams)
- Whipped cream (optional, for serving)
Instructions
- 1
Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray. Set aside.
- 2
Whisk
- 3
In a large bowl, mix the pudding mix with the milk. Whisk until fully combined. Use a large spoon or whisk to add in the cake mix until fully incorporated and smooth. The mixture will be quite thick, which is fine. Stir in the chocolate chips. Set aside.
- 4
Stir
- 5
In another large bowl, mix together the strawberries, banana, pineapple, and sugar. Stir to combine and let macerate for at least 5 minutes.
5 min - 6
Pour the macerated fruit into the bottom of the prepared baking dish, making a thin layer.
- 7
Top with the cake mix/pudding mixture and spread with a spatula or spoon to create a smooth top.
- 8
Bake for 45-60 minutes, or until the cake is completely cooked through (when a toothpick inserted in comes out clean).
60 min - 9
Serve warm topped with fresh whipped cream, if desired.
Nutrition
Per serving (based on 12 servings)
