Banana Split Cake

Prepare banana cake according to package directions for 2 layer cake.

For fillings, divide whipped cream or dessert topping in half.

Fold berries into half of the whipped cream.

Fold drained pineapple into the other half of the whipped cream.

In small saucepan, heat and stir fudge ice cream topping over low heat just until warm (not hot).

To assemble, using serrated knife, split each layer in half horizontally.

Place bottom of 1 split layer cake on a serving plate.

Top with strawberry cream mixture, spreading to edge of cake layer.

Place another split cake layer atop.

Spread with half of the warm fudge topping, letting it drizzle down sides.

Sprinkle with half of the nuts. Top with another split cake layer.

Spread with pineapple cream mixture.

Top with remaining split layer cake.

Spread remaining warm hot fudge topping atop cake, letting some of it drip down the sides of cake.

Sprinkle remaining chopped nuts.

Serve immediately or cover loosely with plastic wrap, placing a few toothpicks in top of cake so the wrap doesn't stick to topping. Chill 2 hours.