Preheat the oven to 350°F and lightly grease a 13x9-inch baking dish.

Drain the crushed pineapple, making sure to save the juice. Add the reserved pineapple juice to a large mixing bowl along with the cake mix, eggs, and oil. Beat everything together for a few minutes until the batter is smooth and fully combined.

Pour the batter into the baking dish and spread it evenly. Bake for 22-25 minutes, or until the center is set and a toothpick comes out clean. Let the cake cool completely for about 1 hour before adding the toppings.

Add the softened cream cheese to a large bowl and beat until smooth and creamy with no lumps remaining.

In a separate bowl, whisk the pudding mixes and milk together until smooth. Slowly mix the pudding into the cream cheese and continue beating until combined and creamy.

Spread the cream cheese mixture evenly over the cooled cake.

Slice the bananas and arrange them in an even layer across the top of the filling.

Spoon the drained crushed pineapple over the bananas and gently spread it out. Top with the whipped topping and spread it over the entire surface.

Place the cake in the refrigerator to chill for a bit before adding the final toppings.

Top with cherries and chopped nuts, then drizzle chocolate sauce over the entire cake.

Refrigerate for at least 2 hours before serving so the layers can fully chill and set.