Banana Split Sundae Cake



  • 1 can (20 oz) pineapple tidbits
  • 1 box Betty Crocker™ SuperMoist™ yellow cake mix
  • 1/3 cup vegetable oil
  • 3 eggs


  • 1 container (8 oz) frozen whipped topping, thawed
  • 2 cups sliced strawberries
  • 1 banana, sliced
  • 2 tablespoons chocolate-flavor syrup


  1. 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.
  2. 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.
  3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  4. 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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