BANANA SPLIT POKE CAKE

BANANA SPLIT POKE CAKE Cake: 1 box Marble Cake Mix 3 large eggs 1 1/4 cup milk 1/3 cup vegetable oil Fruit Layer: 1 3.4 oz. package Jell-O instant banana cream pudding plus ingredients to make 1/2 cup strawberry ice cream topping 1/2 cup pineapple ice cream topping Strawberry Frosting: 2 cup heavy cream, divided 1/2 cup confectioners' sugar 1/3 cup Jell-O instant strawberry pudding mix Vanilla Frosting: 1/2 cup heavy cream 3 tbsp confectioners' sugar 1 tbsp Jell-O instant vanilla pudding mix Topping: chocolate sauce (NOT HOT) sprinkles chopped nuts maraschino cherries Cake: Preheat oven according to box directions. Spray a 9 x 13-inch pan with cooking spray and set aside. Combine cake mix, eggs, milk, and oil in a large bowl or stand mixer and beat until combined. Pour half of the batter into the prepared pan and add the chocolate mix from the cake box to the remaining batter in the bowl and mix just until combined. Zig zag the chocolate batter over the vanilla batter and run a knife up and down through the batter. Bake according to box directions and let cool completely once done. Fruit Layer: Poke holes all over the cooled cake, prepare banana pudding and pour over the cake. Spoon strawberry sauce and pineapple sauce on top of the pudding and swirl around with the back of the spoon. Strawberry Frosting: Add ingredients to a large bowl or stand mixer fitted with a whisk attachment and whip on medium high until light and fluffy, about 2 to 3 minutes. Scrap down the sides as needed. Dump frosting out onto fruit covered cake and use a frosting or rubber spatula to cover the cake evenly. Vanilla Frosting: Combine all ingredients in a medium bowl or large stand mixer and beat until light and fluffy, about 2 minutes. Transfer to a piping bag with a large star tip. Topping: Drizzle cake with chocolate sauce. Pipe on small peaks of vanilla frosting, 3 across and 5 down. Add sprinkles and chopped nuts and top each peak with a cherry. Slice and serve shortly after preparing or store in the fridge.