Ingredients
Scale
- 1 (20 ounce) can crushed pineapple, undrained
- 5–6 ripe bananas, sliced
- 1 (18.25 ounce) box yellow cake mix
- 1 cup chopped pecans or walnuts
- 1 cup butter, melted
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container whipped topping, thawed
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: Spread the crushed pineapple evenly in the bottom of the prepared baking dish. Arrange the sliced bananas over the pineapple.
- Step 3: Pour the sweetened condensed milk evenly over the bananas.
- Step 4: Sprinkle the dry yellow cake mix evenly over the sweetened condensed milk layer. Top with the chopped pecans or walnuts.
- Step 5: Pour the melted butter evenly over the cake mix and nut mixture.
- Step 6: Bake for 30-35 minutes, or until the top is golden brown and the cake is set. Let cool slightly before topping with whipped topping and serving.
Notes
- Store leftovers covered in the refrigerator for up to 3 days, but know the bananas may soften.
- Gently warm individual slices in the microwave for about 20 seconds to refresh the flavors, avoiding over-heating the topping.
- Serve each slice with a drizzle of chocolate syrup and a maraschino cherry for an extra touch of banana split nostalgia.
- For a richer flavor, try browning the butter before pouring it over the cake mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American