1 small jar strawberry sundae sauce (the chunky preserves-kind)
1 tub (8oz) Cool Whip Free, thawed
About ¼ cup chopped sundae peanuts
About ⅓ cup miniature chocolate chips
About ⅓ cup rainbow sprinkles
Maraschino cherries
Instructions
Preheat oven to 350 degrees F. Liberally grease a 13x9 inch baking pan with cooking spray and set aside.
In a large bowl, beat together the cake mix, water, oil, eggs, and bananas until blended and smooth. Beat in the box of banana pudding to combine. Pour the batter into the prepared cake pan and bake until set, or a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool completely.
Once cooled, poke a bunch of holes (approx. 20 or so) with the wooden handle of a spoon on the cake. Evenly drizzle the half can of scmilk over the holes, trying to fill them as best as possible.
Spread the strawberry sundae sauce on top of the cake in an even layer; top with the Cool Whip. Sprinkle the Cool Whip with the peanuts, mini chocolate chips and rainbow sprinkles. Allow the cake to set in the fridge for up to 4 hours, but preferably overnight. Before cutting into squares, garnish with drained maraschino cherries and serve! Store leftovers airtight in the fridge.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2013/04/17/banana-split-poke-cake/