Recipe by CraftScout
I have made these types of cakes a lot (a lot less, since I have been trying to watch what I eat). It is super simple, practically foolproof, and infitely versatile. It can be made with any 1-4 cans of fruit or fruit pie filling, any cake mix, and can be started before you eat dinner and will be ready when you are. I have only burnt one once, and that took hours! And it still tasted pretty good. This is the best combination I have come up with.
Top Review by Maryland Jim
I made this tonight to top off our first official Bar-B-Que of the year. My wife and I both enjoyed it, and though we did't have any yogurt or ice cream, we topped it with canned whipped cream. My wife really like it, I think next time I will make this with peaches since I prefer them over pears. Note: I will try this on a boy scout camping trip in a dutch oven. It should go over well and the is VERY simple to make.
- 1 (18 1/4 ounce) package white cake mix
- 2 (15 ounce) canscut pears, undrained (I used vanilla flavored)
- 2 bananas, sliced
- 4 tablespoons butter
Directions See How It's Made
- Preheat oven to 350 degrees F.
- In a 13"x9" baking dish, evenly distribute pears, the juice or syrup they were packed in, and the banana slices.
- Pour the dry cake mix over the fruit, making it as even as possible and slightly packing it down.
- Thinly slice the butter into pats and dot the top of the cake mix with them.
- Bake at 350F for 40 minutes.
- Cool for 20 minutes, so you don't burn your mouth! This tastes especially good with ice cream or vanilla yoghurt.