Ingredients
Scale
- 21 oz can strawberry pie filling
- 8 oz crushed pineapple (drained)
- 1 box yellow or vanilla cake mix
- 1 cup softened butter
- 1 cup flaked coconut
- 1 cup chopped nuts (e.g., walnuts or pecans)
- 4 large bananas, sliced
- 1 cup whipped cream
- 4 tbsp chocolate syrup
Instructions
- Preheat your oven to 350°F (180°C).
- Pour the strawberry pie filling into the bottom of a 9×13 inch (23×33 cm) baking dish.
- Layer the drained crushed pineapple on top of the pie filling.
- In a separate bowl, combine softened butter with half of the coconut and half of the nuts. Mix this into the cake mix until just blended.
- Spread the cake mixture evenly over the fruit layers in the dish.
- Sprinkle the remaining coconut and nuts on top of the cake mixture.
- Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10-15 minutes, then arrange the banana slices on top.
- Spoon whipped cream over the cake and drizzle with chocolate syrup before serving.
- Serve immediately or refrigerate for later enjoyment.
Notes
Make sure the pineapple is well-drained to avoid a soggy cake.
You can substitute the nuts with your favorite type or omit them if desired.
Serve warm for a delicious contrast with the chilled toppings.
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 22g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.