Banana Bread Dump Cake
This banana bread dump cake is the kind of dessert that feels almost too easy for how well it turns out. It starts with a cake mix, comes together quickly, and doesn’t require any mixing bowls or special steps. If you want a warm, comforting dessert without much effort, this one delivers.
This easy dump cake dessert tastes like a cross between banana bread and an ooey-gooey cake. The bananas bake into a soft base, while the cake mix and butter create a golden topping with a little crunch around the edges. The cinnamon swirl and caramel add warmth and sweetness without overpowering the bananas.
This is a great recipe to make when you’ve got ripe bananas sitting on the counter or when you need a dessert that starts with a mix. It works well for casual gatherings, potlucks, or nights when you want something homemade without committing to a full baking project. Everything layers right into the pan, which keeps cleanup simple.
What You Need To Make This Banana Dump Cake
Having ripe bananas ready makes all the difference here. If your bananas aren’t quite there yet, look for heavily speckled bananas at the store or grab discounted overripe ones. If you don’t have overripe bananas see tips and tricks below.
- ripe bananas
- evaporated milk
- walnuts
- caramel sauce
- cinnamon swirl cake mix
- butter
You will also need a 9×13 pan, a potato masher and a little cooking spray to make this recipe!
No Ripe Bananas? Try This Trick!
The bananas don’t need to be a mushy mess with black skins for this recipe but you do want them ripe, not green. If your bananas aren’t ripe enough OR you can’t find ripe bananas you can quickly ripen them in the oven. Place unpeeled bananas on a baking sheet and bake at 300°F until the skins turn black and the bananas start to soften, about 10-15 minutes.
How to change it up
You can add chocolate chips along with the walnuts for a different flavor twist. Or use pecans if you have a walnut allergy in the house.
This recipe can also be baked in two 8×8 pans instead of one 9×13 pan, which is helpful if you want to share or freeze one. If you use smaller pans, start checking for doneness a little earlier, since the layers may bake faster than in a 9×13.
Don’t have caramel sauce? No worries! You don’t have to drizzle it with caramel sauce, that levels it up, but it is totally optional. OR use my easy salted caramel sauce to top the cake.
If You Love Dump Cakes
We love dump cakes, they’re such a great way to use up a random cake mix OR you need an easy dessert recipe that doesn’t take a lot of work dump cakes make sense. We love my recipe for Magic Rhubarb Dump Cake, it takes rhubarb and a couple other ingredients and makes the best little summer dessert. We also enjoy, and you might like it too, this Blueberry Dump Cake!
How To Store leftovers
Store leftovers covered at room temperature for a day. Then store it in the refrigerator for up to four days.
Reheat individual portions in the microwave to warm the banana layer and soften the topping again. You don’t have to reheat it but it does taste best when warm or hot.
Banana Bread Dump Cake
Ingredients
- 5 to 6 bananas mashed
- 1 can evaporated milk
- 1 cup walnuts
- Caramel sauce
- 1 box cinnamon swirl cake mix
- 1 1/2 sticks butter
Instructions
- Preheat the oven to 350°F and spray a 13×9 inch baking dish with nonstick spray or use a little of the butter to lightly butter the dish
- Mash the bananas and spread evenly in the bottom of the baking dish
- Pour the evaporated milk evenly over the bananas
- Sprinkle the walnuts over the top
- Drizzle caramel sauce over the walnuts
- Sprinkle the cake portion of the cinnamon swirl cake mix evenly over the dish
- Sprinkle the cinnamon swirl packet evenly over the cake mix
- Slice the butter and layer the slices evenly across the top of the cinnamon sprinkle mix
- Bake for 40 to 45 minutes until golden brown
- Cool slightly before serving
