Banana Split Cake

Name: Banana Split Cake
Ingredients: 1 (18.25 oz.) yellow cake mix; 1 pkg. (4 serving size) instant banana pudding; 1-1/2 c. water; 1/3 c. oil; 3 eggs; 1 (8 oz.) can crushed pineapple, drained; 1 (8 oz.) container whipped topping, divided; 1 (10 oz.) pkg. frozen strawberries, thawed, drained; 1/4 c. hot fudge, warmed*; 14 maraschino cherries with stems; 2 Tbsp. chopped walnuts

11 ingredients

1 steps

Ingredients

1 (18.25 oz.) yellow cake mix
1 pkg. (4 serving size) instant banana pudding
1-1/2 c. water
1/3 c. oil
3 eggs
1 (8 oz.) can crushed pineapple, drained
1 (8 oz.) container whipped topping, divided
1 (10 oz.) pkg. frozen strawberries, thawed, drained
1/4 c. hot fudge, warmed*
14 maraschino cherries with stems
2 Tbsp. chopped walnuts

Directions

1

Preheat oven to 350°. Coat two 8 inch cake pans with 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 the pineapple then pour the batter into pans, dividing equally. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes, then invert onto wire racks to cool completely.