Fruity Sweet Layers (Print Version)
# Ingredients:
→ For the Base Layer
01 -
1 stick (½ cup) unsalted butter, melted
02 -
1 box yellow or white cake mix
03 -
1 cup fresh strawberries, sliced (keep extra for topping)
04 -
1 can (20 oz) crushed pineapple, well-drained
05 -
4 medium bananas, sliced thin
→ For Garnishes
06 -
½ cup fresh strawberries, sliced or halved
07 -
1-2 bananas, sliced (for decorating)
08 -
1 cup heavy cream, whipped (or use store-bought whipped topping)
09 -
Optional: Drizzle with chocolate syrup or melted chocolate
10 -
½ cup chopped walnuts or pecans
# Instructions:
01 -
Get your oven going by preheating it to 350°F (175°C). Grease up a 9×13-inch baking dish using either butter or spray. Lay the banana slices evenly on the bottom, then layer the pineapple over them. Finish with a spread of fresh strawberries on top.
02 -
Scatter the dry cake mix evenly across the fruit. Don’t mix it in; it should stay powdery. Pour melted butter over the mix, making sure as much as possible gets coated.
03 -
Put the dish in the hot oven and bake for about 40–45 minutes. You’ll know it’s done when the top looks golden and bubbles at the edges. Let it cool out of the oven for 15 minutes to firm up.
04 -
While the dessert cools, whip the heavy cream into soft peaks (or grab pre-made whipped topping). Spread or dollop it over the cooled cake. Decorate with reserved sliced bananas, strawberries, and some chopped nuts. Feel like extra? Add a drizzle of chocolate for that banana split touch.
# Notes:
01 -
Pick bananas that are ripe but not too soft to keep their texture while baking.
02 -
Pop on the toppings and fresh fruit decorations right before you serve for the best presentation.
03 -
Tastes best the day it’s baked but can chill in the fridge for up to 2 days.
04 -
Want to switch it up? Toss in some cherry halves, mini chocolate chips, or a handful of coconut flakes.