Fruity Banana Delight (Print Version)
# Ingredients:
→ Dump Cake Base
01 -
4 medium bananas, ripe and sliced into rounds
02 -
1 cup sliced fresh strawberries (keep extras for later)
03 -
1 drained can of crushed pineapple (20 oz)
04 -
1 stick (½ cup) of unsalted butter, melted
05 -
1 box of white or yellow cake mix
→ Toppings
06 -
½ cup strawberries, fresh and halved or sliced
07 -
1 cup whipped cream (or a tub of ready-made topping)
08 -
Optional: Drizzle some chocolate syrup or melted chocolate over the garnish
09 -
1-2 bananas, sliced thin for decoration
10 -
½ cup walnuts or pecans, chopped smaller
# Instructions:
01 -
First, get your oven ready by preheating it to 350°F (175°C). Coat a 9×13-inch baking dish lightly with butter or a non-stick spray. Put the banana slices flat on the bottom. Next, spread the pineapple across evenly, then finish with a layer of sliced strawberries.
02 -
Evenly sprinkle the boxed cake mix on top of the fruit layers, keeping it dry and flat. Slowly drizzle the melted butter across the dry mix, aiming to moisten as much surface area as you can, but don't stir it together.
03 -
Bake for 40–45 minutes at 350°F. The top should turn a golden brown color and have a bit of bubbling while baking. Let it cool down for 15 minutes so the layers hold when cut.
04 -
While waiting for it to cool, whip up the cream into soft peaks if you're using fresh whipping cream, or use the store-bought version. Dollop or spread it across the cool dessert. Add banana slices, halved strawberries, and nuts on top. For a final touch, drizzle melted chocolate or syrup if you're into it.
# Notes:
01 -
Choose bananas that are sweet and fully yellow but not mushy, so they hold their shape while baking.
02 -
Keep toppings and fruit garnishes fresh by adding them only when you're ready to serve.
03 -
It tastes best if eaten on the same day but stays fine in the fridge for two days max.
04 -
Switch things up by adding shredded coconut, chocolate chips, or maraschino cherries on top.