Banana Split Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 stick (½ cup) unsalted butter, melted
02 -
1 box of white or yellow cake mix
03 -
1 cup fresh strawberries, sliced (plus a few extra for decoration)
04 -
1 can (20 oz) crushed pineapple, drained
05 -
4 medium bananas, sliced into rounds
→ Optional Toppings
06 -
½ cup of nuts, like pecans or walnuts, chopped
07 -
Heavy cream (1 cup) whipped, or a pre-made tub of whipped topping
08 -
1 to 2 extra bananas, sliced up for decorating
09 -
Optional: Melted chocolate or chocolate syrup for drizzling
10 -
½ cup fresh strawberries, halved or cut into slices
# Instructions:
01 -
Set your oven to 350°F (175°C) to preheat. Coat a 9×13-inch tray lightly with butter or cooking spray. Lay out the banana slices across the bottom. Layer the drained pineapple on top of bananas, then scatter the strawberry slices over it.
02 -
Evenly sprinkle the cake mix over the fruit—it should stay dry and untouched. Pour the melted butter over the cake mix, making sure as much of the surface gets covered as possible.
03 -
Place the dish in your heated oven and cook for about 40–45 minutes. It’s ready when the top looks golden and there are bubble spots. Allow it to cool for 15 minutes so the layers can settle a bit.
04 -
As the cake cools down, whip up the heavy cream until soft peaks form, or grab pre-made whipped topping. Spread it over the cake once it cools. Toss on the extra bananas, strawberries, and nuts. If you’re feeling fancy, drizzle with chocolate!
# Notes:
01 -
Pick bananas that are ripe but not too soft so they won't turn mushy while baking.
02 -
Decorate with fresh fruit and garnish right before serving for the best look.
03 -
Enjoy the dessert on the same day, though it can be kept chilled for up to two days.
04 -
Switch things up by throwing in maraschino cherries, chocolate chips, or some shredded coconut.