Banana Dump Cake

I’m going to be honest with you — Banana Dump Cake is the dessert I make when I don’t want to overthink anything but still want to end up with something that feels like a warm hug on a plate.

I don’t pull out mixers or spend ages worrying about how perfect everything looks.

I just mash bananas, layer a few simple things, and let the oven do the heavy lifting. And every single time, it surprises me how ridiculously good it turns out.

What you get is a buttery, crumbly top with bits of pecans tucked into the golden crust, and underneath, soft sweet bananas that almost melt into a caramel-like layer.

Then comes the part that makes me happy every time — a scoop of vanilla ice cream on top and a little caramel drizzle.

It melts right into the warm cake and turns the whole thing into something that tastes like you’ve spent hours on it (spoiler: you didn’t).

If you’ve got ripe bananas sitting on the counter right now, don’t even think twice. This is exactly what they were meant for.

I’m going to walk you through every step so yours turns out just as rich and golden as mine always does.

Table of Contents

Banana Dump Cake Recipe

Ingredients (Serves 6)

4 ripe bananas (3 mashed + 1 for garnish)
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup packed light brown sugar
1/4 cup melted unsalted butter (plus extra for greasing)
1 teaspoon pure vanilla extract
1 box (about 432g) yellow cake mix
3/4 cup unsalted butter, thinly sliced (for topping)
1/3 cup caramel sauce (plus extra for drizzling)
6 scoops vanilla ice cream

Instructions

Lightly grease a 9-inch round or 8×8-inch square baking dish with a thin layer of melted butter. Preheat your oven to 350°F (175°C) with the rack in the center position.
In a large mixing bowl, mash 3 ripe bananas with a fork until smooth but still slightly chunky (you want a little texture). Set aside.
To the mashed bananas, add 1/2 cup chopped pecans, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, 1/2 cup packed light brown sugar, 1/4 cup melted butter, and 1 teaspoon vanilla extract. Stir gently to combine everything evenly.
Pour the banana mixture into the prepared dish and spread evenly with a spatula, ensuring the entire bottom is covered uniformly.
Evenly sprinkle the entire box of yellow cake mix over the banana mixture. Do not stir. Spread the dry cake mix all the way to the edges so that no banana mixture is visible underneath.
Cut 3/4 cup unsalted butter into thin slices (~1/8 inch thick). Lay these slices evenly over the surface of the dry cake mix, covering as much area as possible. Slight gaps are okay — the butter will melt and spread as it bakes.
Drizzle 1/3 cup caramel sauce generously over the top of the buttered cake mix, creating a zigzag pattern to distribute it well.
Place the dish in the preheated oven and bake for 40–45 minutes, or until the top is golden brown, bubbly at the edges, and a toothpick inserted near the center comes out with moist crumbs (but not raw batter).
Remove from the oven and let it cool on a wire rack for 10–15 minutes. The dessert should still be warm but set enough to scoop neatly.
Slice the remaining 1 banana into thin rounds. Scoop a portion of warm dump cake into a serving bowl. Top each serving with 1 scoop of vanilla ice cream, a drizzle of extra caramel sauce, and a few banana slices. For extra crunch and appeal, scatter a few whole or halved pecans on top.
Enjoy warm while the ice cream melts slightly into the crumble topping!

How Do You Make A Banana Dump Cake From Scratch?

If you want it to turn out soft, golden, and full of flavor, follow these key tips:

Use very ripe bananas: The softer and sweeter, the better the flavor.
Mash bananas well but leave small chunks: This gives texture and prevents it from turning too mushy.
Spread cake mix evenly: Cover all the banana layer so it bakes uniformly.
Slice butter thin and spread all over: This helps the top cook evenly and gives that golden crust.
Add chopped pecans or walnuts on top: Gives crunch and balances the soft filling.
Don’t stir after layering: Just layer and bake — no mixing needed.
Bake in the center of the oven: Ensures even cooking top and bottom.
Let it cool for 10–15 mins before serving: This helps it set and makes scooping easier.

Can I Freeze Banana Dump Cake?

Yes, you can freeze it easily if you want to save some for later. Here’s how to freeze it properly so it stays tasty:

Let it cool fully: Never freeze while still warm.
Cut into portions: Smaller pieces are easier to defrost.
Wrap each portion tightly in plastic wrap: Keeps out air and prevents freezer burn.
Place wrapped pieces in an airtight container or freezer bag: Extra layer of protection.
Label with date: Helps you keep track of how long it’s been frozen.

Is It Okay To Use Frozen Bananas In Banana Dump Cake?

Yes, frozen bananas work fine and can give even stronger banana flavor. Here’s what to do to make them work best:

Let bananas thaw fully: Frozen bananas get very soft when thawed — that’s good for this recipe.
Drain extra liquid: After thawing, pour out any water that collects so your cake doesn’t get watery.
Mash as usual: Use them exactly like ripe bananas once thawed and drained.

How Do You Keep The Banana Dump Cake From Getting Soggy?

Nobody likes a soggy dessert — here’s how to keep it soft but not watery:

Use ripe but not overripe bananas: Too black bananas have more water and less structure.
Drain thawed frozen bananas: Extra liquid causes sogginess.
Spread dry cake mix evenly: Don’t leave thick patches that won’t bake well.
Use the full amount of butter: Butter helps the dry mix cook properly.
Bake long enough: Undercooked cake can turn wet — make sure edges are golden and bubbling.
Let it cool before slicing: Hot cake straight from the oven can seem too soft. Cooling firms it up.

Can I Make Banana Dump Cake Gluten-Free?

Yes, it’s very easy to make a gluten-free version that tastes just as good. Here’s how you do it safely and simply:

Use a gluten-free yellow cake mix: Many brands offer good gluten-free cake mixes.
Check all other ingredients: Pecans, brown sugar, and other basics are naturally gluten-free but check for cross-contamination.
Follow the same recipe steps: No other changes needed — just swap the cake mix.

Do I Need To Mash The Bananas Or Slice Them For Dump Cake?

For the best texture and flavor, always mash the bananas. Here’s why mashing works best:

Mashing spreads the banana flavor evenly: You get banana in every bite.
Mashed bananas mix better with sugar and spices: This makes a smooth, sweet base.
Mashed texture pairs better with soft cake topping: Sliced bananas can bake unevenly and get slimy.