Banana Split Cake

One of the best cakes I've ever had. This one isn't made with graham crackers, but is actually a cake. It's not only wonderful tasting, but beautiful too!

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  package  yellow cake mix
• 1  package instant banana pudding mix
• 1 1⁄2 cups water
• 1⁄3 cup  vegetable oil
• 3  eggs
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) container  frozen whipped topping, thawed,divided
• 1 (10 ounce) package frozen strawberries, thawed,drained
• 1⁄4 cup  hot fudge, warmed (see note)
• 14  maraschino cherries, with stems
• 2  tablespoons  chopped walnuts

Directions

1. Preheat oven to 350 degrees F.
2. Coat two 8" cake pans with nonstick cooking spray.
3. In a large bowl, with an electric beater on medium speed, beat the cake mix, pudding mix, water, oil and eggs until smooth.
4. Stir in the pineapple then pour the batter into the cake pans, dividing equally.
5. Bake for 35- 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
6. Allow to cool for 15 minutes then invert onto wire racks to cool completely.
7. In a small bowl, combine 3/4 cup whipped topping and the strawberries and mix well.
8. Place one cake layer on a serving plate and frost the top with the strawberry mixture.
9. Place the second layer over the first then frost the top and sides with the remaining whipped topping.
10. Drizzle with hot fudge then place the cherries around the edges of the cake top and sprinkle evenly with the nuts.
11. Serve immediately, or cover and chill until ready to serve.
12. NOTE: Warm the hot fudge enough to make it pourable, but don't allow it to get too hot or it will melt the"frosting"!