- 20 ounces crushed pineapple (1 can)
FOR THE CAKE:
- 1 box yellow cake mix (dry mix only)
- 1 cup pineapple juice
- 3 large eggs
- ½ cup canola oil
FOR THE PUDDING LAYER:
- 12 ounces cream cheese (softened)
- 3.5 ounces instant cheesecake pudding (1 small box)
- 5.1 ounces instant banana cream pudding (1 large box)
- 2 cups milk
FOR THE TOPPINGS:
- 4-5 ripe bananas (thinly sliced)
- 16 ounces frozen whipped topping (thawed)
- 16 ounces maraschino cherries (drained and dried)
- ½ cup chopped walnuts
- ¼ cup chocolate syrup
MAKE THE CAKE:
- Spray an 11×15 baking pan with cooking spray. Preheat the oven to 350º F.
- In the bowl of a stand mixer, beat together the cake mix, pineapple juice (if you didn’t get exactly 1 cup of pineapple juice from draining the pineapple, add water to make 1 cup), eggs and oil.
- Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed.
- Pour the batter into the prepared pan and bake for 15-18 minutes or until the center of the cake springs back when you touch it.
- Allow the cake to cool completely on a wire rack.
MAKE THE PUDDING:
- In a small bowl, use a hand mixer to cream the cream cheese until it is smooth. Set aside.
- In another bowl, mix together the pudding mixes and milk until smooth.
- Add the cream cheese by heaping spoonfuls and mix into the pudding using a hand mixer. Continue until all of the cream cheese is mixed in.
- Spread the pudding mixture over the cooled cake.
ASSEMBLE THE CAKE:
- Place sliced bananas all over the top of the pudding layer.
- Sprinkle the drained crushed pineapple from step 1 over the bananas.
- Spread the whipped topping over the pineapple.
- Top with drained and dried maraschino cherries, nuts and chocolate sauce, or decorate as desired!
- Cover the cake and store in the refrigerator. It is best to let this cake set for at least 4 hours before serving, if not overnight. This allows the layers to settle.