Banana Split Poke Cake

Prepare white cake according to package directions for a 13×9 cake.
In a small bowl, whisk together pudding mix and milk until smooth.

Remove cake from oven and poke holes all over the cake. Pour pudding immediately over warm cake. Refrigerate for 3 hours, or overnight.
When chilled, top with sliced bananas, sliced strawberries, crushed pineapple and Cool Whip (in that order). Drizzle with chocolate syrup and place cherries on top. Serve cold.

Notes

Storing: Banana Split Poke Cake should be stored covered in the refrigerator. It’s best enjoyed within a day or two of assembly.
Substitutions: Feel free to change up the toppings based on your preferences for banana splits. Caramel, strawberry and butterscotch sauce would all be delicious on this cake too!
Don’t skip the chilling! Chilling the poke cake gives the pudding time to soak into the cake and set up a bit. If you skip it you’ll end up with mushy poke cake that falls apart easily.