Banana Split Poke Cake
Ingredients
1 white cake mix (prepared as directed on package instructions)
1/3 cup chocolate syrup
1/3 cup cherry syrup
2 (8 ounce) packages cream cheese, softened
½ cup powdered sugar
2 tablespoons unsweetened cocoa powder
1 (3.4 ounce) package banana pudding mix
2 (8 ounce) tub whipped topping, thawed (divided)
1 cup milk
Strawberries and banana slices to garnish
Directions
Bake cake according to package instructions in a 9×13-Inch baking dish. Allow to partially cool on a wire rack.
Poke holes with a fork or wooden skewer.
Pour chocolate syrup and cherry syrup over the holes in the cake.
Cream together cream cheese with powdered sugar and cocoa powder. Mix in one tub of whipped topping. Spread this out over the cake.
Mix together banana pudding mix with milk. Add the second container of whipped topping. Spread this over the top of the chocolate layer.
Refrigerate for at least an hour prior to serving. Top with strawberries and banana slices to garnish.
