Ingredients
- 1 box of yellow cake mix
- 1/2 cup unsalted butter, melted
- 4 ripe bananas, sliced
- 1 can (20 oz) crushed pineapple, drained
- 1 jar (10 oz) maraschino cherries, drained and halved
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- 1/2 teaspoon ground cinnamon (optional)
Feel free to substitute the walnuts with pecans for a different nutty flavor, or leave them out altogether for a nut-free version. The cinnamon adds a subtle warmth that reminds me of my grandmother’s kitchen, but it’s entirely optional!
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Layer the sliced bananas evenly on the bottom of the baking dish.
- Spread the drained crushed pineapple over the bananas, followed by the halved maraschino cherries.
- Sprinkle the dry cake mix evenly over the fruit layers.
- Pour the melted butter evenly over the cake mix, ensuring most of the dry mix is moistened.
- Top with chocolate chips and walnuts, and sprinkle with cinnamon if using.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden and bubbly.
- Allow the cake to cool slightly before serving. This dish is best enjoyed warm, allowing the flavors to meld together beautifully.
Remember, the key is to trust your instincts, just like my abuela taught me — don’t worry if it looks a bit rustic; the flavors will more than make up for it!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International