1 pk Yellow cake mix; (18.25
-ounces)
1 pk Instant banana pudding and
-pie filling; (4-serving
-size)
1 1/2 c Water
1/3 c Vegetable oil
3 Eggs
1 cn Crushed pineapple; drained
-(8 ounces)
1 Container; (10 ounces)
-frozen
; whipped topping,
; thawed, divided
1 pk Frozen strawberries; thawed,
-drained (10
; ounces)
1/4 c Hot fudge; warmed (see Note)
14 Maraschino cherries with
-stems
2 tb Chopped walnuts
Preheat the oven to 350 degrees F. Coat two 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 the pineapple then pour the batter into the
cake pans, dividing equally. Bake for 35 to 40 minutes, or until a
wooden toothpick inserted in the center comes out clean. Allow to
cool for 15 minutes then invert onto wire racks to cool completely.
In a small bowl, combine 3/4 cup whipped topping and the
strawberries; mix well. Place one cake layer on a serving plate and
frost the top with the strawberry mixture. Place the second layer
over the first and frost the top and sides with the remaining whipped
topping. Drizzle with the hot fudge then place the cherries around
the edge of the cake top and sprinkle evenly with the nuts. Serve
immediately, or cover and chill until ready to serve.
NOTE: Warm the hot fudge enough to make it pourable, but don’t allow
it to get too hot or it’ll melt the “frosting”!
Yields
1 servings