Instructions

• Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
• In a large bowl, whisk together 1 3/4 cups skim milk and 1 box (3.4 oz) instant banana cream pudding mix until fully combined and slightly thickened.
• Add 1 box (15.25 oz) white cake mix to the pudding mixture. Stir with a large spoon or spatula until the dry cake mix is fully incorporated and the mixture is smooth and very thick.
• Stir 1/2 cup milk chocolate chips into the cake-pudding mixture. Set this mixture aside.
• In another large bowl, combine 1 cup chopped fresh strawberries, 2 sliced bananas, 1 cup chopped pineapple, and 1/4 cup sugar. Stir to combine, then let the fruit sit (macerate) for at least 5 minutes so it releases some juices.
• Pour the macerated fruit and any juices into the prepared 9x13-inch baking dish and spread into an even, thin layer.
• Spoon the thick cake-pudding mixture over the fruit and spread it into an even layer using a spatula or the back of a spoon.
• Bake in the preheated 350°F oven for 45–60 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
• Remove from the oven and let the cake rest for about 10 minutes before serving. Serve warm, topped with whipped cream if desired.