This decadent dessert combines the classic flavors of a beloved ice cream treat into a moist, rich cake. The beauty of this recipe lies in its simplicity; it’s a poke cake that not only looks stunning but also bursts with tropical flavors reminiscent of lazy summer days.
Ingredients
Scale:
1 box of yellow cake mix
3 large eggs
1 cup of water
1/2 cup of vegetable oil
1 (14-ounce) can of sweetened condensed milk
1 cup of heavy whipping cream
2 ripe bananas, sliced
1 cup of chocolate syrup
1 cup of crushed pineapple (drained)
1 cup of chopped walnuts or pecans (optional)
Maraschino cherries for garnish
Whipped cream for topping
Instructions
Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly with non-stick cooking spray.
In a large mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Use an electric mixer on medium speed to mix until fully combined and smooth, about 2-3 minutes.
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Once the cake has cooled slightly, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake.
Drizzle the sweetened condensed milk over the poked cake, making sure it fills the holes. Allow the cake to absorb the milk for at least 30 minutes at room temperature.
After the cake has absorbed the milk, spread the sliced bananas and crushed pineapple evenly over the top of the cake.
In a medium bowl, whip the heavy cream using an electric mixer until stiff peaks form. Gently spread the whipped cream over the fruit layer.
Generously drizzle chocolate syrup over the whipped cream.
Cover the cake with plastic wrap and refrigerate for at least 2 hours or until ready to serve.
Before serving, top with additional whipped cream, nuts, and maraschino cherries.
