3 tbsp. butter
1/2 c. pineapple sundae topping
6 tbsp. strawberry preserves
1 pkg. (11 3/4 oz.) yellow cupcake mix
1/2 c. milk
1 egg
1 tsp. vanilla
2 lg. bananas

Melt butter in 8 x 8 x 2 baking pan in oven while its heating. Peel bananas. Cut in half lengthwise and crosswise, 8 pieces. Arrange bananas cut side down in the melted butter, spoke fashion. Spoon 1 1/2 tbsp. pineapple topping in every other space between bananas. Spoon 1 1/2 tbsp. strawberry preserves in alternate spaces. Put in center 2 tablespoons of pineapple topping. Prepare cupcake mix with milk, egg, and vanilla. Spread the cupcake mixture over fruit and topping. Bake in 350 degree oven 50 minutes. Set on wire rack to cool 5 minutes. Loosen cake from sides of pan with knife and invert on serving plate. Spoon Cool Whip into center of cake. Garnish with walnut sundae topping and maraschino cherries.