Your Favorite Ice Cream Just Became a Cake

Let's be honest, how many of us have time to cook every single recipe from scratch?

Sure, there are always those one-of-a-kind chocolate chip cookie, bundt cake, or pie crust recipes that HAVE to be followed word for word and passed down through generations, but sometimes simple recipes made quickly with store-bought ingredients are the perfect fix for your sweet tooth!

I have a soft spot for dump cakes, and this banana split dump cake is my personal favorite! It is BEYOND easy, thrown together in minutes, and sure to please.

It's gobbled up at parties, family get-togethers, or even just a Wednesday night in with my husband.

It doesn't get easier or more delicious than this! The secret ingredient to keeping this banana split dump cake super moist and delicious is banana cream instant pudding!

INGREDIENTS

1 box white cake mix (I used the super moist deluxe white)
1 small box (3.4 oz.) instant banana cream pudding mix
1/2 cup good-quality milk chocolate chips
1 3/4 cup skim milk
1 cup fresh strawberries, chopped
2 bananas, sliced
1 cup pineapple, chopped
1/4 cup sugar
Whipped cream for serving (optional)

DIRECTIONS

Preheat oven to 350°F. Spray a 9x13 inch baking dish with nonstick spray.
In a large bowl, mix the pudding mix with milk. Whisk until fully combined.
Use a large spoon or whisk to add in the cake mix until fully incorporated and smooth. The mixture will be quite thick, which is fine.
Stir in the chocolate chips. Set aside.
In another large bowl, mix together the strawberries, banana, pineapple, and sugar. Stir to combine and let macerate for at least 5 minutes.
When ready to make the cake, pour the fruit into the bottom of the baking dish, making a thin layer.
Top with the cake mix and spread with a spatula or spoon to create a smooth top.
Bake for 45-60 minutes or until the cake is completely cooked through (when a toothpick inserted in comes out clean).
Serve warm topped with fresh whipped cream.