Ingredients:

  • 1 (20 ounce) can crushed pineapple, undrained (567g)
  • 1 (18.25 ounce) package yellow cake mix (517g)
  • ½ cup (1 stick) unsalted butter, melted (113g)
  • 1 (5.1 ounce) package instant banana cream pudding mix (144g)
  • 3 cups milk
  • 2 medium ripe bananas, sliced
  • 1 cup chopped pecans or walnuts (100g)
  • 1 (8 ounce) container frozen whipped topping, thawed (227g)
  • Maraschino cherries, stemmed and halved
  • Chocolate syrup

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Spread crushed pineapple evenly in the prepared dish. Sprinkle the dry cake mix over the pineapple, distributing evenly.
  3. Pour melted butter evenly over the cake mix.
  4. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean-ish.
  5. While the cake is baking, whisk together the banana cream pudding mix and milk until smooth. Let sit for 5 minutes to thicken slightly.
  6. Once the cake is out of the oven, let it cool slightly (about 15 minutes). Spread the banana pudding evenly over the warm cake.
  7. Arrange sliced bananas on top of the pudding. Sprinkle with chopped pecans or walnuts.
  8. Spread thawed whipped topping over the nuts. Garnish with halved maraschino cherries and a drizzle of chocolate syrup, if desired.
  9. Refrigerate for at least 30 minutes before serving. Enjoy your banana split dump cake!