Fruity Delight (Printable Version)
An easy-to-make dessert packed with layers of pineapple, strawberries, and bananas. Finished with cake mix and topped with whipped cream, nuts, and chocolate.
# Ingredients:
→ For the Cake Base
01 -
1 stick (½ cup) unsalted butter, melted
02 -
1 box yellow or white cake mix
03 -
1 cup fresh strawberries, sliced (save extra for topping)
04 -
1 can (20 oz) crushed pineapple, drained
05 -
4 medium ripe bananas, sliced
→ For Garnishes
06 -
½ cup fresh strawberries, cut in half or sliced
07 -
1-2 bananas, sliced (to decorate)
08 -
½ cup chopped pecans or walnuts
09 -
1 cup heavy cream (or use one tub of whipped topping)
10 -
Optional: Melted chocolate or syrup for drizzling
# Steps:
01 -
Set your oven to 350°F (175°C) and grease a 9×13-inch pan with butter or non-stick spray. Lay the banana slices evenly along the bottom. Layer the pineapple on top, then cover it with the sliced strawberries.
02 -
Scatter the dry cake mix evenly over the fruit layers—no stirring! Pour the melted butter all over the top, covering as much of the mix as possible.
03 -
Pop it into your oven and bake for about 40 to 45 minutes. It's ready once the top is bubbling and golden. Cool it for around 15 minutes so everything firms up.
04 -
As the cake cools, whip your cream into soft peaks (unless you're using ready-made whipped topping). Spread the whipped cream on the cooled cake, adding banana slices, strawberries, and chopped nuts. For a sweet touch, drizzle chocolate syrup or melted chocolate.
# Notes:
01 -
To keep the base from turning mushy, pick bananas that are ripe but still firm.
02 -
Wait to add toppings and fruits just before serving to keep everything fresh.
03 -
This dessert is best enjoyed on the day you bake it but stays good in the fridge for up to 2 days.
04 -
Feel free to throw in extras like maraschino cherries, chocolate chips, or shredded coconut for a twist.