Blue Hyacinth (from Recipezaar)
1 pkg. yellow cake mix
1 pkg. instant banana pudding mix
1 1/2 cups water
1/3 cup vegetable oil
8 oz. can crushed pineapple, drained
8 oz. Cool-Whip, thawed and divided
10 oz. frozen strawberries, thawed and drained
1/4 cup hot fudge, warmed
2 Tbs. chopped walnuts, optional (I left these out because some folks are funny about nuts)
Preheat oven to 350 degrees. Coat two 8-inch round cake pans with Baker's Joy, or grease and flour them.
In a large bowl, with an electric mixer on medium speed, beat the cake mix, pudding mix, water, oil, and eggs until smooth.
Stir in pineapple and then pour the batter into the cake pans, dividing equally.
Bake for 35-40 minutes, or until a wooden toothpick inserted in the center comes out clean.
Allow to cool for 15 minutes, then invert onto wire racks to cool completely.
In a small bowl, combine 3/4 cup Cool-Whip and the strawberries and mix well.
Place one cake layer on a serving plate and frost the top with the strawberry mixture.
Place the second layer over the first, then frost the top and sides with the remaining whipped topping.
Drizzle with hot fudge sauce (make sure the hot fudge is just warm enough to become pourable or pipeable...if it's too hot it will "melt" your frosting), then place the cherries around the edges of the cake and sprinkle evenly with the nuts.
Serve immediately, or cover and chill until ready to serve.