In a large mixing bowl add yellow cake mix plus the ingredients listed on the back of the box. Whisk that together until fully combined. Pour the cake batter into a greased 9x13 baking dish and bake it in the oven according to the back of the box cooking directions. While the cake is in the oven, add the strawberry ice cream into a liquid measuring cup and place it on top of your stove so it can melt while the cake is baking.

Right when the cake comes out of the oven, use the handle of a wooden spoon to poke holes all over the cake, going about ¾'s of the way down. Pour the melted strawberry ice cream over the warm cake, and then smooth it out evenly so it fills all the holes. Now, take the sliced bananas and arrange them evenly in rows on top of the cake. Set that aside.

In a measuring cup or microwave safe bowl, add in chocolate fudge and heavy cream. Microwave the chocolate fudge and heavy cream in 15 second intervals until it's melted, stirring every time (mine took about 45 seconds total). Once it's melted pour the chocolate evenly over the cake so it fills all the holes. Cover the baking dish with plastic wrap and let it chill in the refrigerator for at least an hour.

Now it's time to dress it up! Top the cake with the cool whip in an even layer. Drizzle with more chocolate fudge and sprinkle rainbow sprinkles over the top. Lastly, garnish with maraschino cherries and place it back in the refrigerator for at least an hour before serving. Enjoy!