Ingredients:

For the Cake:

1 box yellow cake mix (plus ingredients required on the box)
2 large bananas, mashed
For the Cheesecake Layer:

16 oz cream cheese, softened (2 packages)
1 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1/2 cup sour cream
For the Whipped Cream Frosting:

2 cups heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
For the Toppings:

1 cup pineapple tidbits, drained
1 cup sliced strawberries
1/2 cup chocolate sauce
1/4 cup chopped nuts
Maraschino cherries
Instructions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the cake mix according to the package instructions. Stir in the mashed bananas until well combined. Divide the batter evenly between the prepared cake pans.

In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Stir in the sour cream until blended.

Pour the cheesecake batter over the cake batter in the pans. Bake for 35-40 minutes or until the cheesecake is set and the cake springs back when lightly touched. Cool in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.

For the whipped cream frosting, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

To assemble the cake, place one cake layer on a serving plate. Spread a layer of whipped cream frosting over the cake. Top with half of the pineapple, strawberries, chocolate sauce, nuts, and cherries.

Place the second cake layer on top and frost the top and sides with the remaining whipped cream frosting. Decorate with the remaining toppings.

Refrigerate the cake for at least 4 hours before serving. Enjoy!