Banana dump cake tastes as if banana bread and a cobbler had a baby. Plus, it uses a cake/muffin mix to keep things super simple, and then the cake is topped with an easy homemade caramel sauce.
If you’ve have some ripe bananas laying around and you’re not sure what to do with them (and maybe you’re not in the mood to bake banana bread again), let me introduce you to this banana dump cake — an easy, no-fuss dessert that takes just a few simple ingredients and delivers BIG flavor!
A SIMPLE WAY TO USE UP RIPE BANANAS
I don’t know about you, but bananas seem to go from “perfectly yellow” to “way too brown” in a blink around here. And while I love a good banana muffin or banana bread, sometimes I want something a little different… and a little easier. That’s where this dump cake comes in! Just layer everything in a baking dish and let the oven do the work. No fancy equipment, no stress!
WHAT DOES A BANANA DUMP CAKE TASTE LIKE?
The bananas get soft and sweet while baking, and the cake and muffin mix on top forms this golden, slightly crisp crust that’s SO good. You get a warm, gooey bottom with a caramel topping — and let me tell you, a scoop of vanilla ice cream on top? Chef’s kiss.
It’s one of those desserts impressive enough for guests but easy enough to whip up on a weeknight just because you feel like it.
CAN I ADD ANYTHING TO IT?
Absolutely! That’s the beauty of dump cakes — they’re super forgiving. Want to toss in some chocolate chips? Go for it. A sprinkle of chopped pecans or walnuts? Yum. Feeling fancy? A drizzle of caramel sauce after baking takes it right over the top.
Use what you have and make it your own. It’s a great “clean out the pantry” kind of dessert!
Important Ingredient Notes
See the full recipe with ingredient amounts and instructions in the recipe card below.
- Ripe bananas: They bring sweetness and moisture. Make sure they’re soft and spotted. You can use thawed frozen bananas in a pinch—just drain off the excess liquid.
- Cinnamon Swirl Crumb Cake & Muffin Mix: This boxed mix is the real shortcut star. It bakes up soft and moist, and that separate swirl packet adds bakery-style flair.
- Salted butter: For that golden top and buttery depth. If you only have unsalted, add a pinch of salt to balance the flavor.
- Chopped pecans: Optional inside the cake, but highly recommended as a garnish—they add texture and a little crunch. You can use chopped pecans or walnuts.
- Brown sugar, butter, heavy cream, and vanilla (for the caramel sauce): Just four pantry staples that make a fast, buttery caramel. You can skip it or use store-bought, but homemade wins on flavor.
How to Make Banana Dump Cake
First, you’ll want to preheat your oven to 350°F and grease a 9×13 baking pan.
Mash bananas in mixing bowl, and then add sweetened condensed milk and vanilla extract. Mix to combine.
Pour mixture in to baking dish, and add pecans.
Sprinkle cake mix on top of banana mixture. Pour melted butter on top of cake mix.
Sprinkle half of the packet on top of melted butter and cake mix.
Make homemade caramel sauce.
Bake the banana dump cake for 45-50 minutes.
Frequently Asked Questions
Yes! Just make sure they’re fully thawed and drained of any excess liquid before using. Frozen bananas work great and are perfect for this kind of recipe.
That’s totally up to you. If you like little chunks of banana in each bite, just slice them. If you want a more blended texture, go ahead and mash them slightly before adding them to the dish. I prefer them mashed for this recipe as I feel the finished results are better.
Store your leftovers in the fridge, tightly covered, for up to 4 days. The cake holds its texture well and reheats beautifully.
To make ahead, mix the banana-condensed milk base a day in advance and refrigerate. Assemble and bake when ready. You can also bake the full cake ahead and reheat servings in the microwave—just wait to add caramel and nuts until serving.
Recipe Tips
- Ripe bananas make all the difference. The browner, the better!
- This is a true dump-and-go recipe, but don’t skip the cinnamon swirl packet—it gives pockets of warm spice that make it feel homemade.
- You can skip the homemade caramel sauce if you’re short on time, but once you try it, you’ll make it every time.
- This dessert is great served warm with a scoop of vanilla ice cream and a little caramel drizzle on top. YUM!
So if you’ve got bananas hanging around and want to make something easy and delicious, give this banana dump cake a try. It’s one of those recipes that’s almost too easy to believe… but once you take that first bite, you’ll be hooked!
Grab the full recipe below and get ready to fall in love with your new favorite banana dessert!
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Recipe
Banana Dump Cake
Video
Ingredients
Dump Cake
- 4 very ripe bananas mashed
- 14 ounces can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ¼ cup chopped pecans plus a few more for garnish
- 21 ounce box cinnamon swirl crumb cake & muffin Mix
- ¾ cup 1½ sticks salted butter, melted
Homemade Caramel Sauce
- ½ cup brown sugar
- 3 tablespoons salted butter
- 2 tablespoons heavy cream
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, mash 4 ripe bananas until mostly smooth. You want a few little lumps for texture. Stir in (1) 14-ounce can of sweetened condensed milk and 1 teaspoon pure vanilla extract until fully combined.
- Then spread the mixture evenly into the bottom of your prepared baking dish. If you're using pecans, sprinkle ¼ cup over the top of the banana layer.
- Sprinkle the contents of the cake mix packet evenly over the banana base. Do not stir.
- Drizzle ¾ cup of melted salted butter over the cake mix layer, doing your best to moisten the surface evenly.
- Sprinkle half of the included cinnamon swirl packet over the top of the melted butter.
- Place in your preheated oven and bake for 45–50 minutes, or until the top is golden and bubbling and a cake tester or toothpick comes out mostly clean.
- While the cake is baking, make the caramel sauce. Combine ½ cup brown sugar and 3 tablespoons salted butter in a small saucepan over medium heat. Stir until melted and bubbling, about 2–3 minutes.Remove from heat and stir in 2 tablespoons heavy cream and ¼ teaspoon pure vanilla extract. Whisk until the sauce is smooth. Let it cool slightly—it thickens as it sits.
- Once the cake has cooled for 10–15 minutes, slice and serve warm. Drizzle with the caramel sauce and a handful of extra chopped pecans just before serving. ENJOY!
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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