Desserts · Part 3 of 3: Tips & recipe card

Crockpot Banana Caramel Walnut Dump Cake Tips, FAQ & printable recipe

Name: Crockpot Banana Caramel Walnut Dump Cake
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 5 overripe bananas, sliced; 3/4 cup dulce de leche caramel; 1 box spice cake mix; 1 cup walnut halves; 14 tbsp cold butter, cut into pats; vanilla ice cream, for serving; extra dulce de leche caramel, warmed, for serving

By Clara Weller · Oct 17, 2026

A warm bowl of banana caramel walnut dump cake topped with a melting scoop of vanilla ice cream.

Prep: 10 min
Cook: 2 h 30 min
Total: 2 h 40 min
Serves: 8

Tips for success

For the best texture, serve the dump cake warm, not cold. If you have leftovers, reheat individual portions in the microwave for 30 seconds or in a 350°F (175°C) oven for 10 minutes.

To make the top extra crispy, you can switch the Crockpot to low and leave the lid slightly ajar for the last 15 minutes of cooking. This helps evaporate excess moisture. If you prefer a less sweet dessert, reduce the dulce de leche to 1/2 cup.

When slicing bananas, aim for uniform thickness so they cook evenly. If your bananas are very ripe and soft, handle them gently to avoid mashing. You can also use a mandoline for perfect coins.

For a nut-free version, omit the walnuts or replace them with toasted oats. The cake mix can be any flavor – try yellow or carrot cake mix for a variation. Always use cold butter; room-temperature butter will melt too quickly and may not create the desired crumb.

Variations

Apple-Cinnamon Dump Cake: Replace bananas with 4 cups sliced apples tossed with 1 tsp cinnamon. Use yellow cake mix. Cook on high for 3 hours. The apples become tender and spiced, like a warm apple crisp.
Chocolate-Hazelnut Dump Cake: Swap the spice cake mix for chocolate cake mix, use chocolate hazelnut spread instead of dulce de leche, and top with chopped hazelnuts. Cook for 2.5 hours. Rich and indulgent.
Pumpkin Spice Dump Cake: Use 1 can (15 oz) pumpkin puree instead of bananas, and add 1 tsp pumpkin pie spice to the cake mix. Drizzle with caramel. Cook on high for 2 hours. A fall favorite.
Berry-Banana Dump Cake: Add 1 cup fresh or frozen berries (blueberries or raspberries) along with the bananas. Use white cake mix and lemon zest. The berries burst and create a tangy sauce.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
Freezer: Freeze the cooled dump cake in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.
Reheat: Reheat individual portions in the microwave for 30-45 seconds, or warm the entire cake in a 350°F (175°C) oven for 10-15 minutes until heated through.

Store leftover dump cake in an airtight container in the refrigerator for up to 4 days. The texture will become softer and more pudding-like, but it will still taste delicious. Reheat before serving. To reheat, microwave individual portions for 30-45 seconds, or warm the entire Crockpot on low for 30 minutes. Do not leave the cake at room temperature for more than 2 hours.

You can assemble the dump cake completely (layers, without cooking) up to 24 hours in advance. Cover the Crockpot and refrigerate. When ready to cook, add 30 minutes to the cooking time to account for the cold ingredients. Alternatively, cook the cake fully, let it cool, and refrigerate. Reheat in the Crockpot on low for 1 hour before serving.

Serving ideas

Serve this dump cake warm, straight from the Crockpot, for the best experience. Scoop generous portions into bowls, making sure to get both the cake crust and the gooey banana caramel underneath.

Top each serving with a scoop of vanilla ice cream, which melts into a creamy sauce as it hits the warm cake. A final drizzle of warmed dulce de leche adds extra indulgence. For a special touch, sprinkle with a pinch of flaky sea salt to balance the sweetness.

This dessert is perfect for casual dinners, potlucks, or holiday gatherings. It's a crowd-pleaser that requires minimal effort and uses common pantry ingredients.

You can also serve it with whipped cream or a dollop of crème fraîche for a tangy contrast. The cake is best enjoyed the day it's made, but leftovers are still delicious. Pair it with coffee or a glass of cold milk for a comforting treat.

Frequently asked questions

Can this dump cake be made gluten-free?

Yes, use a gluten-free spice cake mix. Check the label to ensure it's certified gluten-free. The rest of the ingredients (bananas, dulce de leche, walnuts, butter) are naturally gluten-free. Just be aware that some cake mixes may contain gluten, so always read the package.

What if the cake mix is still dry on top after cooking?

If the top appears dry or powdery, it may not have had enough moisture. This can happen if the bananas were not ripe enough or if the slow cooker runs hot. To fix it, drizzle a few tablespoons of melted butter or warm water over the top and cook for an additional 15 minutes. The steam will help hydrate the mix.

Can this recipe be made in the oven?

Yes, you can bake it in a 9x13-inch baking dish at 350°F (175°C) for 35-40 minutes, or until the top is golden and the fruit is bubbling. The texture will be slightly different – a bit more cake-like – but it's a good alternative if you don't have a slow cooker.

How should ripe should the bananas be?

The riper the better. Look for bananas with brown speckles or even fully black skins. They should be soft to the touch and very sweet. Underripe bananas won't break down as well and will be less flavorful. If your bananas aren't ripe enough, you can speed up the process by baking them at 300°F (150°C) for 15 minutes.

Can this dump cake be made without nuts?

Absolutely. Simply omit the walnuts or replace them with an equal amount of toasted oats or sunflower seeds for crunch. The rest of the recipe remains the same. If you have a nut allergy, be sure to use a cake mix that doesn't contain nuts and check all labels.

Recipe card

Crockpot Banana Caramel Walnut Dump Cake

Prep 10 minCook 2 h 30 minTotal 2 h 40 minServes 8

Ingredients

5 overripe bananas, sliced
3/4 cup dulce de leche caramel
1 box spice cake mix
1 cup walnut halves
14 tbsp cold butter, cut into pats
vanilla ice cream, for serving
extra dulce de leche caramel, warmed, for serving

Instructions

Generously butter the bottom and sides of a 6-quart Crockpot insert. Slice the overripe bananas into 1/4-inch coins and arrange them in an even layer over the bottom of the Crockpot. Drizzle the dulce de leche caramel evenly over the banana slices, covering them as much as possible.
Evenly sprinkle the entire box of spice cake mix over the caramel-covered bananas, making sure to cover the surface completely. Scatter the walnut halves over the cake mix in a single layer.
Place the cold butter pats evenly over the top of the cake mix and walnuts, spacing them about 1 inch apart. Cover the Crockpot with its glass lid.
Turn the Crockpot to HIGH and cook for 2.5 hours without lifting the lid. The bananas will melt into a jam-like consistency, and the cake mix will absorb the moisture from the fruit and butter, forming a golden, toasted crust.
After 2.5 hours, carefully remove the lid. The cake should be set around the edges and slightly gooey in the center. Insert a toothpick into the center; it should come out with a few moist crumbs, not raw batter. If the center is still very wet, cook for an additional 15 minutes and check again.
Scoop the warm banana walnut cake into bowls while it's still hot from the Crockpot. Top each serving with a generous scoop of vanilla ice cream and drizzle with extra warmed dulce de leche caramel. Serve immediately.

Contains: gluten, milk, tree nuts, eggs

Estimated nutrition per serving

Calories: 620
Protein: 7 g
Carbohydrates: 78 g
Fat: 33 g

Automatic estimate from the ingredient list, not laboratory-verified.

Next recipe

A warm, rustic Crockpot filled with spiced gingerbread pear dump cake topped with butterscotch.

Desserts · 3 h

Crockpot Gingerbread Pear Butterscotch Dump Cake

See the recipe → →

This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.