Step-by-Step Instructions

• Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or coat it well with nonstick cooking spray.
• Arrange the sliced bananas in an even layer across the bottom of the baking dish. Use very ripe bananas for maximum flavor and sweetness.
• Scatter the chopped pecans over the banana slices. This adds a satisfying crunch and nutty flavor contrast to the soft bananas.
• Drizzle the entire can of evaporated milk evenly over the bananas and nuts. This step helps to keep the cake moist and rich during baking.
• Sprinkle the dry cinnamon swirl cake mix evenly over the top — don’t stir it in. The dry mix will absorb moisture from below and create that classic dump cake crust on top.
• If your cake mix includes a cinnamon streusel pouch (like Krusteaz), sprinkle it on top of the dry cake mix. For a less-sweet finish, you can use just ½ to ¾ of the pouch.
• Place the thinly sliced butter pieces evenly across the entire surface. These will melt and soak through the dry mix, helping it brown beautifully.
• Place the dish in your preheated oven and bake uncovered for 40–45 minutes. The top should be golden brown, and the edges bubbly.
• If you see any powdery dry patches after baking, simply lay a few more pats of butter on those areas and return to the oven for 2–3 more minutes.