1 yellow cake mix
3 med. bananas
Lemon juice
1/4 c. sugar
1 (15 oz.) can crushed pineapple
1 rounded tbsp. flour
1 (21 oz.) can cherry pie filling
2 lg. Cool Whip

Bake cake in 2 layers, according to directions on package. Place on rack and cool. When cake is completely cooled, split each layer into 2 layers; place first layer on cake plate. Chop bananas, toss with a small amount of sugar and a small amount of lemon juice. Pile Cool Whip on top of the bananas and top with second layer of cake.

Mix 1/4 cup sugar and flour to can of crushed pineapple. Place over medium heat and cook to spreading consistency and spread on cake. Cover with Cool Whip and add third layer of cake. Spread cherry pie filling on top of third layer, cover with Cool Whip and place the fourth layer of cake on top and cover entirely with Cool Whip, top and sides. Refrigerate until ready to serve. Best when prepared several days ahead.