In a large bowl mix together the cake mix, eggs, vegetable oil, water, and mashed bananas.
Pour the cake batter into a lightly greased 13x9 inch metal baking pan.
Bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
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.
Let the cake cool completely then use the end of a wooden spoon to poke holes across the entire top.
Spread the vanilla pudding over the cake making sure it gets in all of the holes.
Spread the pineapple topping over the pudding.
Top with the sliced strawberries and bananas placing them in alternating rows.
Spread the whipped topping over the cake making sure to completely cover the strawberries and bananas.
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.