Ingredients:

  • 1 (20-ounce) can crushed pineapple, undrained (567g)
  • 3 large ripe bananas, sliced (approximately 450g)
  • 1 (18.25-ounce) box yellow cake mix (517g)
  • ½ cup (1 stick) unsalted butter, melted (113g)
  • 1 (8-ounce) container frozen whipped topping, thawed (227g)
  • ½ cup maraschino cherries, halved, with some juice reserved (approximately 100g)
  • ¼ cup chopped walnuts or pecans (approximately 30g)
  • ¼ cup chocolate syrup (approximately 60ml)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Spread the undrained crushed pineapple evenly over the bottom of the prepared baking dish. Arrange the sliced bananas over the pineapple.
  3. Sprinkle the dry yellow cake mix evenly over the fruit.
  4. Pour the melted butter evenly over the dry cake mix, ensuring it covers as much of the mix as possible.
  5. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Let the cake cool completely in the baking dish.
  7. Spread the thawed whipped topping evenly over the cooled cake.
  8. Sprinkle with halved maraschino cherries (and a drizzle of reserved cherry juice), chopped nuts, and chocolate syrup.
  9. Cut into squares and serve immediately.