Prepare the Oven and Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter so the cake doesn’t stick as it bakes.

Layer the Fruit: Arrange the sliced bananas evenly across the bottom of the baking dish so every bite has banana.

Add Pineapple: Spread the drained crushed pineapple in an even layer over the bananas.

Add Strawberries: Scatter the sliced fresh strawberries over the pineapple.

Add the Dry Cake Mix: Sprinkle the box of yellow or white cake mix evenly over the layered fruit. Do not stir — this is key to a proper dump cake.

Add Butter: Drizzle the melted butter evenly over the top of the dry cake mix. Try to cover as much surface as possible so the cake topping bakes golden all over.

Bake: Place the baking dish into the preheated oven and bake for 40–45 minutes, until the top is golden brown and you can see the fruit juices bubbling at the edges.

Cool Slightly: Remove from the oven and let cool for about 15 minutes — this gives the fruit layer a chance to set slightly for easier serving.

Whip Cream: While cooling, whip the heavy whipping cream to soft peaks if using fresh cream (or prepare store-bought whipped topping).

Top the Cake: Spread or dollop the whipped cream over the slightly cooled cake.

Garnish: Arrange additional banana slices and fresh strawberries on top, sprinkle with chopped pecans or walnuts, and if desired, drizzle with chocolate syrup for a classic banana split vibe.

Serve: Cut into squares and serve warm or at room temperature.