Banana Split Cake

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

1. Preheat oven to 375°F. Grease and flour a 9-inch round cake pan and set aside.
2. Prepare cake mix according to package directions. Pour batter into the prepared pan.
3. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Let cake cool completely.
5. In a medium bowl, stir together the pudding mix and milk until thick and creamy.
6. Spread pudding mixture over the cooled cake.
7. Arrange the banana slices, pineapple, and strawberries over the pudding.
8. Spoon the whipped topping over the fruit and spread evenly.
9. 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.