Preheat oven to temperature called for on the cake mix box. Use a 9 x13 inch baking dish.
In a large bowl, combine the cake mix, yogurt, water, and egg whites. Mix with electric mixer until combined and then mix on medium for about 2 minutes. Pour into the baking dish and bake according to the cake mix directions.
Allow the cake to cool completely. Use a fork or end of a wooden spoon to pierce cake in rows, about ½ inches apart.
In a medium bowl, whisk together instant vanilla pudding and skim milk.
Pour pudding over cake, wiggle dish to help pudding settle into holes.
Arrange sliced bananas, strawberries and drained crushed pineapple evenly over the pudding.
Spread thawed whipped topping over fruit and refrigerate for 3 hours or overnight.
Note: Keep cake refrigerated. Can store for 2 days, covered in refrigerator.
One serving of Banana Split Cake provides 13.7% Daily Value of Vitamin C
Maraschino cherries may contain added sugars
One serving of Banana Split Cake includes approximately 1.5 grams or 3% DV of added sugars