Easy Fruity Dessert (Print Version)
# Ingredients:
→ For the Dump Cake Base
01 -
4 medium ripe bananas, sliced
02 -
1 can (20 oz) crushed pineapple, drained
03 -
1 cup fresh strawberries, sliced (plus more for topping)
04 -
1 box yellow or white cake mix
05 -
1 stick (½ cup) unsalted butter, melted
→ For Toppings
06 -
1 cup heavy whipping cream (or 1 tub whipped topping)
07 -
1-2 bananas, sliced (for garnish)
08 -
½ cup fresh strawberries, halved or sliced
09 -
½ cup chopped pecans or walnuts
10 -
Optional: Chocolate syrup or melted chocolate for drizzling
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter. Arrange the sliced bananas evenly across the bottom of the dish. Spread the drained crushed pineapple over the bananas, followed by the sliced strawberries.
02 -
Sprinkle the dry cake mix evenly over the fruit layer. Do not stir; let it sit as a dry layer on top of the fruit. Drizzle the melted butter evenly over the cake mix, ensuring it covers as much of the dry mix as possible.
03 -
Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and bubbly. Let the cake cool for about 15 minutes to allow the layers to set.
04 -
While the cake cools, whip the heavy cream into soft peaks, or use pre-made whipped topping. Spread or dollop the whipped cream over the cooled cake. Garnish with additional sliced bananas, fresh strawberries, and chopped nuts. If desired, drizzle chocolate syrup or melted chocolate on top for that authentic banana split vibe.
# Notes:
01 -
For best results, use ripe but firm bananas in the base to prevent them from becoming too mushy during baking.
02 -
Add the topping and fresh fruit garnishes just before serving for the freshest presentation.
03 -
This cake is best served the same day it's made, but can be refrigerated for up to 2 days.
04 -
For a variation, try adding maraschino cherries, chocolate chips, or a sprinkle of coconut.