Preheat your oven to 350°F (175°C).
Lightly grease your 9x13 inch baking dish with non-stick spray or butter.
In a medium bowl, whisk together the instant banana cream pudding mix and skim milk. Stir until fully combined and let it sit for about 5 minutes to thicken.
In the prepared baking dish, spread the white cake mix evenly across the bottom.
Add the chopped strawberries, sliced bananas, and chopped pineapple directly on top of the dry cake mix.
Carefully pour the prepared banana pudding over the fruit layer, spreading it gently to cover the entire surface.
Top the pudding layer with your good quality milk chocolate chips.
Sprinkle the sugar evenly across the top.
Place the baking dish in the preheated oven and bake for 45-50 minutes.
Remove the Banana Split Dump Cake from the oven and allow it to cool for about 15 minutes. Serve warm, topped with whipped cream if desired.
