Ingredients
- 1 box of yellow cake mix
- 4 bananas, sliced
- 1 (20-ounce) can of crushed pineapple, drained
- 1 (10-ounce) package of frozen strawberries, thawed and drained
- 1 (3.4-ounce) box of instant vanilla pudding mix
- 2 cups of cold milk
- 1 (8-ounce) container of frozen whipped topping, thawed
Directions
- Preheat oven to 375°F. Grease and flour a 9-inch round cake pan and set aside.
- Prepare cake mix according to package directions. Pour batter into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool completely.
- In a medium bowl, stir together the pudding mix and milk until thick and creamy.
- Spread pudding mixture over the cooled cake.
- Arrange the banana slices, pineapple, and strawberries over the pudding.
- Spoon the whipped topping over the fruit and spread evenly.
- Refrigerate cake for at least an hour before serving.
Interesting Facts
- The classic banana split dessert was invented in 1904 by a pharmacy employee in Latrobe, Pennsylvania.
- Banana splits are traditionally served in a long glass dish.
- Bananas are one of the most popular fruits in the world, with over 100 billion consumed annually.
