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1
Cake: Grease and flour two 10 x 15-inch jelly roll pans or two 9 x 13-inch pans.
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2
Our Cake Release Spread works well here.
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3
In a large mixing bowl, beat together the sugar, butter and flavoring for 2 to 3 minutes, until no lumps of butter remain.
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4
Continue beating, adding the eggs one at time, and scraping the bottom and sides of the mixing bowl to make sure everything is evenly mixed.
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5
Beat until the batter is light-colored and fluffy.
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6
Add the flour alternately with the milk, mixing to form a smooth batter.
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7
Scoop the thick batter into the prepared pans, smoothing to the edge of the pans.
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8
Bake the cakes in a preheated 350F oven for 14 to 16 minutes, or until a cake tester inserted into the center comes out clean.
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9
Let the cakes cool in the pan for 10 minutes before turning them out onto a rack to finish cooling.
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10
Filling: Combine the instant pudding mix, cream and milk, whisking for about 2 minutes, till the pudding begins to thicken.
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11
Set it aside.
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12
Assembly: Slice each cake in half the long way to make four layers, each about 4 or 5 inches wide and 13 to 15 inches long.
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13
Place one of the layers on a serving platter and spread it with the strawberry filling.
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14
Top that with a second piece of cake.
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15
Spread about one-third of the pudding mixture across that cake layer, followed by the pineapple filling.
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16
Next, add the third layer of cake.
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17
Spread one-third of the pudding over the top of that layer, followed by the sliced bananas.
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18
Add the final layer and top it with the remaining pudding.
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19
Sprinkle the pudding with chopped nuts, then drizzle it with chocolate sauce.
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20
Finally, arrange the cherries on top.
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21
Refrigerate the cake until ready to serve.
