I made this cake for a birthday, and it came out sooo good! Light, cool, delicious, simple and fun to make, and very pretty! I found a very similar recipe on the Kraft site, and I used a couple of their suggestions: I used the juice drained from the pineapple as part of the liquid in the cake mix, and I mashed an extra banana and added that to the mix, too. I baked the cake in a greased 13"x9" pan at 350 degrees for 35 minutes. I followed the advice of other reviewers and used banana pudding mix instead of vanilla in the cream cheese layer. I used a 20-ounce can of crushed pineapple on top of the sliced bananas. I found that an 8-ounce container of whipped topping was adequate for covering the top of the cake; I think 16 ounces would be a bit much. To decorate the top of the cake, I used a large 10-ounce jar of whole maraschino cherries (which I found for an inexpensive price at Walmart), and I used closer to 1/2 cup chopped walnuts.
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I made this cake for a birthday, and it came out sooo good! Light, cool, delicious, simple...