This refreshing dessert is filled with pineapple, strawberries, and bananas. It's always a crowd-pleaser at any gathering. Some describe it as a delicious combination of strawberry shortcake and banana pudding. This is very easy to make and uses only a few ingredients, but everyone will think you are a pastry chef.
Ingredients:
1 box Duncan Hines cake mix (white or yellow)
1 cup water
1/3 cup vegetable oil
3 large eggs
3.4 oz. package Jell-o instant vanilla pudding mix
1 1/2 cups milk
Fresh strawberries, sliced
1 can crushed pineapple, drained
2 bananas, sliced
1 container Cool Whip, thawed
Directions:
1. Preheat oven to 350°F. Grease a 9x13 baking pan.
2. In a large bowl, combine cake mix, water oil, and eggs. Beat on low speed for 30 seconds, then on medium speed for 3 minutes, or until well blended.
3. Pour batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool before continuing.
4. In a small bowl, mix the milk and pudding mix together until it starts to thicken; set aside.
5. Once the cake has cooled, use a toothpick to poke several holes into the cake. Each hole should be about 1-inch apart. This will allow the juice from the fruit that we will add to absorb into the cake for flavor.
6. Spread the pineapple over the cake in a thin, even layer (you may not need the whole can). Repeat this step with the strawberries, and then the bananas.
7. Carefully spread the pudding on top of the layered fruit with a rubber spatula. Repeat this step by adding the Cool Whip on top of the pudding.
8. Cover the finished cake with aluminum foil and refrigerate for at least 4 hours. This cake is best served chilled. Stays fresh for up to 5 days.
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