Banana split dump cake is an easy dessert recipe that will quickly become a personal favorite when you load it down with chocolate syrup, a scoop of ice cream, and a maraschino cherry!
Spread the crushed pineapple and the strawberry pie filling into the bottom of a 9x13-inch baking dish.
Sprinkle the cake mix evenly over the first two layers.
Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Hint: cold butter is much easier to slice and to maintain square pats for covering the top of the dump cake.
Sprinkle coconut and chopped walnuts over the top of the butter.
Bake for 40 minutes or until the topping is browned and the filling is bubbling around the edges. The coconut and walnuts should be evenly toasted but not burnt.
Allow dump cake to cool for at least 30 minutes. Slice bananas and space over the top of the dump cake just before serving.
Notes
Storage: Store, covered, in the refrigerator for 5-7 days or freeze for up to 1 month. Thaw in the refrigerator or reheat to serve. (Do not place banana slices over the top of the cake if you will be storing it. Instead, top the individual servings with sliced bananas and other toppings.Notes: Serve with all of your favorite banana split toppings: more sliced bananas, whipped cream, sprinkles, chocolate sauce, and maraschino cherries. You can also bake the sliced bananas into the filling. Layer them on top of the pineapple and strawberry pie filling. Drizzle a little lemon juice over the banana slices to prevent browning, if desired.Recipe adapted from: https://www.lemontreedwelling.com/banana-split-dump-cake/