"Yummy good!" is what my 4-yr-old said. This cake came out so delicious--even with me making it (and making a couple of changes)! I used a bundt pan, cooled the cake in the pan for about 10 min, removed from pan to a cake platter, then used a wooden spoon handle to poke the holes. I pureed fresh strawberries and 1 banana, then poured it into the cake holes once it was on the platter. After chilling for about an hour, I took some of the other suggestions and mixed up some cheesecake pudding with 1-1/2 c. milk, poured it over the cake and put it back in the fridge for 15 minutes before topping with cool whip. I didn't put any additional strawberries on top, just served each piece with a few sliced strawberries. This turned out to be a really elegant cake that was very easy to make.
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