Banana Strawberry Cake

strawberry banana cake slice with fork on black plate

4.98 from 41 votes

This easy banana strawberry poke cake begins with a box cake mix and ends with a banana butter sauce. It is perfect for potlucks and can be made a few days ahead if necessary.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: banana cake, cake, poke cake, strawberry cake

Servings: servings

Calories: 374kcal

Cost: $10

Ingredients

Cake Batter

15 oz Cake Mix Strawberry
3.4 oz Instant Banana Cream Pudding Mix or vanilla, white chocolate or strawberry
3 Eggs
1/3 cup Vegetable oil
1 cup Milk or water
1 Banana ripe; mashed
1 cup Strawberries fresh; chopped

Banana Butter Sauce

4 tbsp Unsalted butter
1 can Sweetened condensed milk
1/4 cup Banana mashed
1/4 cup Walnuts chopped

Instructions

Make Banana Strawberry Cake

Preheat the oven to 350 degrees.
In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, and milk (or water).
Mix batter until well blended before adding bananas and strawberries.
Pour the batter into a greased 9 x 11 inch baking pan.
Bake for 30-40 minutes. (Temperature can vary widely depending on oven thermostats. Keep an eye on the cake after 30 minutes.)
Check to make sure cake is firm with NO jiggle and edges slightly drawn in from pan.
Set cake aside while you work on the next step.

Make Banana Butter Sauce

In a medium saucepan, melt four tablespoons of butter before adding the can of condensed milk.
Stir well and add mashed banana.
Let the pan simmer on medium heat until the mixture appears consistent and heated.
Add 1/4 cup of walnuts to the mix and stir it all together.
Moving quickly, poke holes in the hot cake.
Then, pour the banana butter sauce slowly over the cake until it slowly runs down the sides of the cake and covers the top.
Allow strawberry banana cake to mostly cool before eating.
Refrigerate cake but bring to room temperature before serving or heat individual pieces slightly in microwave (10-12 seconds) before serving for best taste.

Notes

This banana strawberry cake can be made ahead of time and stored in the refrigerator for several days, and it still tastes fantastic! Because of the sauce, it doesn't get dry after a few days - as long as it is refrigerated.
For best taste, serve at room temperature or heat individual servings in microwave at 10-12 seconds.
If you prefer your sauce to have more of a pink coloring (rather than the tan coloring), you can reduce the mashed banana to 1/8 cup and add 1/8 cup mashed strawberries. This will add a tinge of pink coloring to the glaze as well as another pop of strawberry banana cake flavoring.

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