BANANA SPLIT CAKE

1  box yellow cake mix
1 20/oz can pinapple chunks
1/3 cup vegetable oil
 3    eggs
1  tub wiped topping
1  cup strawberry’s sliced
 1 banana sliced
 1 tablespoons chocolate-flavor syrup
1/2 cup coped nuts
  rainbow  sprinkles
 cherry’s optional

  • Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray. Drain pineapple, reserving liquid. Reserve 3/4 cup pineapple tidbits for topping.
  • In large bowl, beat cake mix, remaining pineapple tidbits, 3/4 cup of the pineapple liquid, the oil and eggs using spoon or rubber spatula 1 minute. Spread batter evenly in pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Top cake with whipped topping; spread evenly. Just before serving, top with sliced strawberries, sliced banana and the 3/4 cup reserved pineapple tidbits. Drizzle with chocolate sauce

Directions

  • Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray. Drain pineapple, reserving liquid. Reserve 3/4 cup pineapple tidbits for topping.
  • In large bowl, beat cake mix, remaining pineapple tidbits, 3/4 cup of the pineapple liquid, the oil and eggs using spoon or rubber spatula 1 minute. Spread batter evenly in pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Top cake with whipped topping; spread evenly. Just before serving, top with sliced strawberries, sliced banana and the 3/4 cup reserved pineapple tidbits. Drizzle with chocolate syrup.
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