Combine cake mix, eggs, milk, and oil in a large bowl or stand mixer and beat until combined. Pour half of the batter into the prepared pan and add the chocolate mix from the cake box to the remaining batter in the bowl and mix just until combined. Zig zag the chocolate batter over the vanilla batter and run a knife up and down through the batter. Bake according to box directions and let cool completely once done.

Poke holes all over the cooled cake, prepare banana pudding and pour over the cake. Spoon strawberry sauce and pineapple sauce on top of the pudding and swirl around with the back of the spoon.

Add ingredients to a large bowl or stand mixer fitted with a whisk attachment and whip on medium high until light and fluffy, about 2 to 3 minutes. Scrap down the sides as needed.

Dump frosting out onto fruit covered cake and use a frosting or rubber spatula to cover the cake evenly.

Combine all ingredients in a medium bowl or large stand mixer and beat until light and fluffy, about 2 minutes. Transfer to a piping bag with a large star tip.

Drizzle cake with chocolate sauce. Pipe on small peaks of vanilla frosting, 3 across and 5 down. Add sprinkles and chopped nuts and top each peak with a cherry.

Slice and serve shortly after preparing or store in the fridge.