Banana Split Sundae Cake

• Vegetarian

• Produce

  • 1 Banana
  • 1 can Pineapple tidbits
  • 2 cups Strawberries

• Refrigerated

  • 3 Eggs

• Condiments

  • 2 tbsp Chocolate-flavor syrup

• Baking & Spices

  • 1 box Betty crocker supermoist yellow cake mix
  • 1 container Topping, frozen whipped

• Oils & Vinegars

  • 1/3 cup Vegetable oil

Found on tablespoon.com

Description

Ingredients

• 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

Directions

• 1 Heat oven to 350°F. Spray bottom only of 13x9-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.

Nutrition