Ingredients
Scale
- 4 ripe bananas, sliced
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (15 ounce) can strawberry pie filling or topping
- 1 box (15.25 oz) yellow or vanilla cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup chopped walnuts or pecans
- 1/2 cup semi-sweet chocolate chips
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Spread the crushed pineapple (with its juice) evenly across the bottom of the prepared dish. Layer the sliced bananas over the pineapple, and then dollop the strawberry pie filling across the fruit base.
- Step 3: Evenly sprinkle the entire contents of the dry cake mix over the fruit mixture. Do not stir or mix the layers once the cake mix is added.
- Step 4: Drizzle the melted butter over the dry cake mix, ensuring that the butter covers as much of the cake mix as possible. Sprinkle the chocolate chips and chopped nuts evenly over the top layer.
- Step 5: Bake for 45 to 55 minutes, or until the cake topping is golden brown and the fruit filling is bubbling around the edges.
- Step 6: Remove the cake from the oven and allow it to cool slightly before serving. (Serve warm, optionally topped with whipped cream and cherries).
Notes
- To keep the fruit base fresh and the topping crisp, store any leftover cake tightly covered in the refrigerator for up to 3 days.
- For optimal texture, reheat slices in an oven set to 300°F (150°C) for about 10 minutes to refresh the topping without drying out the gooey fruit filling.
- Elevate the 'split' experience by serving the warm cake à la mode with vanilla ice cream, a dollop of whipped cream, and a splash of chocolate syrup.
- Resist the urge to mix the layers once the dry cake mix is added; the distinct separation ensures a buttery, crusty top and a gooey, saucy fruit bottom.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American