1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to make cleanup easier.
2. Spread the sliced bananas evenly across the bottom of the prepared baking dish. I always peel and slice my bananas just before assembling to keep them fresh and prevent browning.
3. Pour the entire can of cherry pie filling evenly over the bananas. This adds that classic cherry flavor we all expect from a banana split, plus some lovely juiciness.
4. Sprinkle the dry yellow cake mix evenly over the fruit layer. Resist the urge to stir—this is a “dump” cake, after all!
5. Scatter the chocolate chips across the top, making sure to spread them out so every bite gets some chocolatey goodness.
6. Pour the melted butter evenly over the entire top. This will help the cake mix bake up into a golden, crispy crust that contrasts beautifully with the soft fruit beneath.
7. Sprinkle chopped nuts on top, if using. They add a delightful crunch and a little extra texture that my family loves.
8. Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and bubbly around the edges. You’ll know it’s ready when a toothpick inserted into the cake mix layer comes out mostly clean.
9. Remove from the oven and let it cool for about 10 minutes before serving. This gives the filling time to set slightly, making it easier to scoop and enjoy.

One of my little rituals is to sneak a peek halfway through baking and breathe in that warm, sweet aroma that fills the kitchen—it’s a small moment of calm I treasure amid the daily rush.