Ingredients

20 ounces crushed pineapple (1 can, completely drained)

1 box yellow cake mix (dry mix only)

1 cup pineapple juice

3 large eggs

½ cup vegetable oil

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 2% milk

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

Instructions

Step 1: Drain the crushed pineapple thoroughly, reserving the juice. Spray an 11×15-inch baking pan with cooking spray and preheat the oven to 350º F.

Step 2: In a stand mixer bowl, combine the dry yellow cake mix, 1 cup of pineapple juice (add water if needed to make 1 cup), eggs, and vegetable oil. Beat on medium speed for 2 minutes, scraping the bowl sides occasionally.

Step 3: Pour the batter into the prepared pan and bake for 15-18 minutes or until the cake springs back when touched in the center. Let it cool completely on a wire rack.

Step 4: In a small bowl, beat the softened cream cheese until smooth. In another bowl, whisk together the cheesecake pudding mix, banana cream pudding mix, and milk until smooth. Gradually add the pudding mixture into the cream cheese, half a cup at a time, mixing well after each addition.

Step 5: Spread the pudding mixture evenly over the cooled cake. Arrange the sliced bananas over the pudding, then sprinkle the drained crushed pineapple on top. Spread the thawed whipped topping over the pineapple layer.

Step 6: Decorate the cake with drained and dried maraschino cherries, chopped walnuts, and drizzle with chocolate syrup. Cover and refrigerate the cake for at least 4 hours, preferably overnight, to allow the flavors to meld.

Tips & Variations

Use ripe but firm bananas to prevent browning and maintain texture.

Swap walnuts for pecans or skip nuts altogether if preferred.

For extra chocolate flavor, mix some chocolate chips into the cake batter before baking.

If pineapple juice is limited, supplement with water to reach the required 1 cup for the batter.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from sitting in the refrigerator for several hours or overnight, allowing the pudding and fruit layers to set and the flavors to blend beautifully.

What can I substitute for whipped topping?

You can use homemade whipped cream or full-fat coconut cream as a dairy-free alternative. Make sure to whip it to soft peaks before spreading over the cake.