Banana Nut Dump Cake

A warm, gooey dessert that combines mashed bananas, nuts, and a simple cake mix dumped together for a quick, irresistible treat. I love how this Banana Nut Dump Cake delivers comforting flavors with minimal effort—just dump, bake, and serve!

Why You’ll Love This Recipe

I adore this recipe because it’s unbelievably easy yet perfectly satisfying. With just a handful of ingredients and no special baking skills required, I create a cozy dessert that fills the kitchen with a comforting aroma. It’s ideal when I want something sweet without fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• yellow or white cake mix

• ripe bananas, mashed

• chopped nuts (walnuts or pecans)

• melted butter

• sour cream or Greek yogurt (optional, for moisture)

• cinnamon (optional)

• chocolate chips or butterscotch chips (optional, for extra indulgence)

Directions

1. I preheat the oven to 350 °F (175 °C).

2. In a mixing bowl, I mash the ripe bananas until smooth, then stir in sour cream or Greek yogurt for extra moisture if I’m using it.

3. I lightly grease a 9×13-inch baking dish, then spread the banana mixture evenly across the bottom.

4. I sprinkle the cake mix evenly over the banana layer.

5. I scatter chopped nuts on top, followed by cinnamon and optional chocolate or butterscotch chips.

6. I drizzle melted butter evenly over the top layer—this helps the cake mix cook into a crisp topping.

7. I bake for about 35–40 minutes, until the top is golden-brown and the edges bubble.

8. I let the dump cake cool for a few minutes before serving warm, optionally topped with ice cream or whipped cream.

Servings and timing

This recipe serves about 8. Prep takes around 10 minutes, baking about 35–40 minutes—so it’s ready in under an hour total.

Variations

• Fruit combo: I mix in fresh berries, diced apples, or sliced peaches with the bananas.

• Flavor swap: I use cinnamon swirl or spice cake mix instead of plain for extra warmth.

• Nut-free: I omit the nuts and add extra chips or toasted coconut for crunch.

• Tropical twist: I add shredded coconut and chopped macadamia nuts for a beachy flavor.

• Cream cheese layer: I dollop softened cream cheese between the bananas and cake mix for a rich creaminess.

Storage/reheating

I store leftovers covered or in an airtight container in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave or oven until just heated through. It’s best served warm, and I love topping it with vanilla ice cream or a drizzle of caramel.

FAQs

Can I use mashed plantains instead of bananas?

Yes—I’ve swapped bananas for ripe plantains for a unique, sweeter base—it works well with the same method.

Do I have to use sour cream or yogurt?

No—it’s optional. I use them when I want extra moistness, but just bananas and butter work fine.

What kind of nuts are best?

I prefer walnuts or pecans for their rich, buttery flavor, but almonds or hazelnuts are also delicious.

Can I make it ahead of time?

I can assemble it before baking and refrigerate for up to a day. When ready, I bake it straight from the fridge, adding a few extra minutes.

Can I freeze the dump cake?

Absolutely—I wrap cooled leftovers tightly and freeze for up to 2 months. I thaw in the fridge overnight and warm before serving.

Conclusion

Banana Nut Dump Cake is one of my favorite go-to desserts—simple, comforting, and versatile. It’s perfect for busy nights, casual gatherings, or whenever I need a sweet pick-me-up. I hope you enjoy this easy cake as much as I do!