Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

Prepare the yellow cake mix according to the package instructions and pour it into the prepared baking dish.

Bake the cake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

In a large bowl, combine the instant vanilla pudding, crushed pineapple, frozen strawberries and mashed bananas. Mix well.

Once the cake is cooled, use a fork or a spoon to poke holes in the top of the cake.

Pour the pudding mixture over the cake, making sure to fill the holes.

Spread the Cool Whip on top of the pudding mixture.

Cover the cake and refrigerate for at least 2 hours before serving.

Serve the cake in a punch bowl, or individual bowls if desired. Enjoy!