Now, sprinkle the dry yellow cake mix evenly over the chocolate chips. I find this layer creates a lovely crumbly top that contrasts beautifully with the moist fruit beneath. Next, drizzle the melted butter evenly over the cake mix layer; don’t be shy! This is what gives the cake that golden, crispy finish. If you’re a nut fan like me, this is where you can sprinkle the chopped nuts over the top. I usually opt for pecans for that delightful crunch.
Pop the baking dish into the preheated oven and let it bake for about 45-50 minutes, or until the cake is golden brown and bubbly. As it bakes, my kitchen fills with that amazing aroma of sweet bananas and rich chocolate. Once it’s done, don’t forget to let it cool for at least 10 minutes before serving. While it cools, I like to whip up some cream and prepare maraschino cherries for garnish—because what’s a banana split without a cherry on top?
Pro Tips for Best Results
One thing I learned from my many attempts at this cake is to use overly ripe bananas, the kind that are speckled with brown. They offer a richer flavor that truly shines through in the final bake. I once tried it with less ripe bananas, and while it still turned out delicious, the sweetness just wasn’t quite right.
I also recommend letting your melted butter cool slightly before drizzling it onto the cake mix. The first time I made this, I forgot this step, and it created a gooey mess that didn’t crisp up properly. An occasional butter leak can happen with too much heat!
Lastly, I tested this recipe using different brands of cake mix and found that the one I recommend always has the best moisture retention while baking. Plus, I found that adding a touch of cinnamon to the banana layer adds an unexpected depth of flavor—try it, and thank me later!
Common Mistakes to Avoid
One mistake I’ve made—and seen others make—is skipping the ‘do not drain’ instruction on the crushed pineapple. That extra juice is essential in keeping the cake moist. When I made it and drained the pineapple, the cake turned out drier than I liked, so now I always remind myself to keep it in. (See the next page below to continue…)