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Bananas Foster Dump Cake Recipe

Rum-kissed caramelized bananas under a crisp buttery cake-mix topping — a simplified take on the classic New Orleans dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Calories: 385
Ingredients Equipment Method

Ingredients
  

  • 3 large bananas sliced into 1/2-inch rounds
  • 1 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1 tablespoon dark rum or 1 teaspoon rum extract
  • 1 box yellow cake mix 15.25 ounces
  • 3/4 cup unsalted butter thinly sliced
  • 1 cup chopped pecans or walnuts optional
  • 1/4 cup heavy cream or half-and-half

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Measuring cups and spoons
  • Rubber spatula
  • Knife and cutting board

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish with butter or non-stick spray.
  2. In a mixing bowl, toss the sliced bananas with the brown sugar, cinnamon, and rum (or rum extract) until the fruit is thoroughly coated.
  3. Spread the banana mixture evenly across the bottom of the prepared baking dish. Drizzle the heavy cream over the fruit.
  4. Sprinkle the dry yellow cake mix evenly over the banana layer. Do not pack the mix down; leave it loose for a better texture.
  5. Arrange the thin slices of butter across the top of the cake mix, ensuring as much of the dry surface as possible is covered.
  6. If using nuts, sprinkle them evenly over the top of the butter slices.
  7. Bake for 40 to 45 minutes, or until the top is golden brown and the fruit juices are bubbling up around the edges.
  8. Remove from the oven and let the dish stand for 10 minutes before serving to allow the sauce to thicken slightly.