Banana Split Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix
1 pkg. (4 serving size) instant banana pudding & pie filling
1 1/2 C. water
1/3 C. vegetable oil
3 eggs
8 oz. can crushed pineapple, drained
8 oz. frozen whipped topping, thawed & divided
10 oz. frozen strawberries, thawed & drained
1/4 C. hot fudge, warmed
14 Maraschino cherries
2 Tbsp. chopped walnuts

Preparation

Preheat oven to 350 degrees. Coat 2, 8 inch cake pans with nonstick cooking spray. In a large bowl with an electric beater on medium speed, beat the cake mix, pudding mix, water, oil and eggs until smooth. Stir in pineapple and pour batter into cake pans, dividing equally. Bake for 35 to 40 minutes. Allow to cool for 15 minutes then invert onto wire racks. In a small bowl, combine 3/4 cup whipped topping and strawberries, mix. Place one cake layer on a serving plate and frost the top with strawberry mixture. Place second layer over the first and frost the top and sides with remaining whipped topping. Drizzle with hot fudge, place cherries on top, sprinkle evenly with nuts. Serve immediately or cover and chill until ready to serve.