5-Ingredient Banana Dump Cake
Banana dump cake is the dessert you make when you need something sweet and comforting with minimal effort. Everything gets dumped into one baking dish, no mixing bowls required, and the oven does the rest.
It bakes into a golden, buttery top with soft, jammy bananas underneath, somewhere between a cake and a cobbler. Serve it warm with a scoop of ice cream and you’ll wonder why you don’t make this every week.
Why This Dump Cake Works Every Time
The beauty of a dump cake is its simplicity, but this banana version gets even better as it sits. The bananas caramelize in the butter and brown sugar, creating a sticky, fruity layer under the crisp cake top.
I keep coming back to this recipe because it uses up spotty bananas and needs only pantry staples. The result tastes like banana bread met a cobbler.
It’s forgiving, too. Slightly over or under ripe bananas both work, and you can add nuts or chocolate chips without changing the method.
Ingredients
- 4 ripe bananas, sliced into 1/2-inch rounds: spotty bananas are ideal for the best sweetness and texture.
- 1/4 cup packed light brown sugar: gives the bananas a caramel-like depth as the cake bakes.
- 1 box (15.25 oz) yellow cake mix: any standard yellow cake mix works here; you only need the dry mix.
- 1/2 cup (1 stick) unsalted butter, sliced into thin pats: cold butter creates the signature craggy, crisp topping.
- 1 tsp ground cinnamon: adds warmth that pairs perfectly with banana.
- 1/2 cup chopped pecans or walnuts (optional): for a little crunch.
Variations / Substitutions
- Use chocolate cake mix: for a chocolate-banana version that tastes like a warm brownie.
- Swap brown sugar with coconut sugar: a less processed sweetener works fine, though the caramel notes will be milder.
- Add a handful of chocolate chips: sprinkle them over the bananas for melty pockets.
- Dairy-free: use a good quality vegan butter stick; the cake mix should be dairy-free (many are).
If you love easy banana desserts, try my Banana Bread Mug Cake next.
How To Make Banana Dump Cake
Step 1: Arrange the Bananas and Sugar
Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, spread the 4 sliced bananas evenly across the bottom. Sprinkle the 1/4 cup brown sugar and 1 tsp cinnamon over the bananas, giving everything a gentle toss right in the dish so the fruit is coated.
The bananas should look glossy and well-coated with sugar and spice. The brown sugar will melt into the fruit as it bakes, creating a jammy layer.
Step 2: Scatter the Dry Cake Mix and Butter
Open the box of cake mix and pour the dry mix evenly over the banana mixture, using a spatula or your fingers to spread it into an even layer. Do not stir—the magic of a dump cake is that the layers stay separate. Arrange the thin pats of butter over the entire surface, covering as much of the dry mix as you can. Use more pats if needed; any dry spots will stay powdery.
The butter will melt and saturate the dry mix, forming a craggy, golden crust on top. You’ll see the cake mix still looks dry before baking, that’s exactly right.
Step 3: Bake Until Crisp and Golden
Place the dish in the preheated oven and bake for 40 to 45 minutes, until the top is deep golden brown and the fruit is bubbling up around the edges. If the top isn’t quite crispy enough after 40 minutes, switch the oven to broil for 1 to 2 minutes, watching it closely so it doesn’t burn.
The kitchen will smell like warm banana bread and browned butter. The edges should be thick and gooey, while the top crackles when you tap it with a fork.
Step 4: Spoon and Serve
Let the dump cake rest for about 5 minutes after taking it out of the oven—it needs a moment to set up or it will be soup. Then grab a large spoon and scoop portions into bowls, making sure to get some of the banana layer from the bottom. A scoop of vanilla ice cream on top is non-negotiable around here.
Tips for the Best Banana Dump Cake
- For an extra crispy top, use a glass or ceramic baking dish rather than metal; it holds heat longer and browns the butter more deeply.
- If your bananas are underripe, add a tablespoon of water to the dish before baking to help them break down.
- To avoid any dry pockets of cake mix, make sure the butter pats cover the surface completely; you can also use melted butter drizzled over the top, but the crust will be less craggy.
- This is best served warm: soon after baking, but if you want to make it ahead, bake it, cool, and reheat in a 300°F oven for 10 minutes before serving.
Bake times by pan size:
| Pan Size | Bake Time |
|---|---|
| 8×8-inch (thicker) | 50 to 55 mins |
| 9×9-inch | 45 to 50 mins |
| 9×13-inch | 40 to 45 mins |
Storing Leftovers
- Refrigerate: leftover dump cake in an airtight container for up to 3 days.
- Reheating: individual portions in the microwave for 30 seconds works, or warm the whole dish in a 300°F oven for 10 minutes to crisp the top again.
- Serve cold: straight from the fridge for a soft, banana-bar style treat.
Frequently Asked Questions
Can I use frozen bananas instead of fresh?
Yes, thaw them first and drain any excess liquid. Frozen bananas release more moisture, so you may need to bake it 5 extra minutes.
Will the cake mix taste raw or powdery if I don’t stir it?
No, as long as the butter covers the dry mix thoroughly. The butter melts and saturates the mix, baking into a soft, cookie-like top. Any exposed dry mix will stay a bit powdery, so dot generously.
Can I make this dairy-free?
Yes, use a dairy-free cake mix and replace the butter with a high-quality plant-based butter stick. The topping may be slightly less crisp but still delicious.
Can I add other fruit along with bananas?
Absolutely, sliced strawberries or blueberries work well. Keep the total fruit amount similar so the baking time stays the same.
Banana Dump Cake Recipe
Ingredients
Method
- Preheat oven to 350°F. In a 9×13-inch baking dish, spread sliced bananas. Sprinkle with brown sugar and cinnamon, toss gently.
- Pour dry cake mix evenly over bananas. Do not stir. Arrange butter pats over the entire surface.
- Bake 40 to 45 minutes until golden and bubbly. Optionally broil 1 to 2 minutes for extra crisp.
- Let rest 5 minutes, then spoon into bowls and serve warm with ice cream.
Notes
