Description
Indulge in the tropical flavors of this delectable Tropical Strawberry Split Cake. A moist yellow cake base topped with a creamy, fruity filling and finished with a medley of fresh fruits and nuts, this dessert is perfect for any occasion.
Ingredients
Scale
Cake:
- 1 box (15.25 oz) yellow cake mix (plus ingredients listed on box)
Filling:
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) whipped topping (like Cool Whip)
Toppings:
- 1 can (20 oz) crushed pineapple, drained
- 2 bananas, sliced
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup chopped walnuts or pecans
- 1/4 cup maraschino cherries, halved
- Optional: chocolate syrup for drizzling
Instructions
- Prepare the Cake: Prepare the cake mix according to package instructions and bake in a 9×13-inch pan. Let the cake cool completely.
- Make the Filling: In a medium bowl, beat the cream cheese until smooth, then mix in the sweetened condensed milk until well combined. Fold in the whipped topping until fully incorporated. Spread the cream cheese mixture evenly over the cooled cake.
- Assemble the Layers: Layer the crushed pineapple over the cream cheese layer, followed by an even layer of sliced bananas. Add the sliced strawberries over the bananas. Sprinkle chopped nuts on top and garnish with maraschino cherries. Drizzle with chocolate syrup if desired.
- Chill and Serve: Chill the cake for at least 2 hours before serving to allow flavors to meld.
Notes
- For best results, assemble the cake the day it will be served to prevent bananas from browning.
- You can substitute vanilla or banana pudding mix for the cream cheese layer if desired.
- Keep refrigerated.
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 32g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
