Banana Split Poke Cake

Banana Split Poke Cake 1 box yellow cake mix, plus ingredients to make cake 1/2 cup crushed pineapple, drained 1 can (14 oz) sweetened condensed milk 1 jar (11.75 oz) strawberry ice cream topping 1 (8oz) container Cool-Whip 2 -3 bananas, sliced 1/4 cup chopped peanuts 2 Tbsp chocolate syrup 12 cherries Prepare cake according to package directions. Stir in crushed pineapple. Pour batter into a lightly greased 9x13-inch pan. Bake according to package directions. While cake is baking, stir together strawberry ice cream topping and sweetened condensed milk. Set aside. Remove cake from oven. Poke holes all over cake with the handle of a wooden spoon. Pour strawberry mixture over cake. Cool completely. Place sliced bananas on top of cake. Spread Cool-Whip over bananas. Drizzle chocolate syrup over Cool Whip. Sprinkle chopped peanuts on top of cake and place cherries on top. Refrigerate at least 2 hours before serving.