Prep Time: 2 HRS COOK TIME: 30 MINS
– 1 box Yellow Cake Mix – 3 large Eggs – ⅓ cup Vegetable oil – ½ cup Water – 2 large Overripe bananas, mashed – 3.4 ounce Box Instant vanilla pudding – 2 cups Milk – 2 large Bananas, sliced – 1 pint Strawberries, sliced – 1 cup Pineapple Topping – 8 ounces Cool Whip – ¼ cup Chopped peanuts – ¼ cup Chocolate Sauce – 10 Maraschino Cherries
Preheat oven. Preheat oven to 350 degrees F.
Mix ingredients. In a large bowl mix together the cake mix, eggs, vegetable oil, water, and mashed bananas. Pour the cake batter into a lightly greased 13×9 inch metal baking pan. Bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
Bake cake. While cake bakes make the pudding adding 2 cups of milk to the contents of the pudding box, whisking it together and then placing the pudding in the fridge to firm up.
Poke cake. Let the cake cool completely then use the end of a wooden spoon to poke holes across the entire top.
Spread pineapple topping. Spread the pineapple topping over the pudding.
Top with strawberries and bananas. Top with the sliced strawberries and bananas placing them in alternating rows
Spread whipped cream. Spread the whipped topping over the cake making sure to completely cover the strawberries and bananas.
Cover and chill. Cover with plastic wrap and place the cake in the refrigerator for 30 minutes – 1 hour. Before serving drizzle chocolate sauce over the top of the cake and sprinkle the chopped peanuts. Finish it off with the cherries on top. Serve immediately.
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