1 (18.25 ounce) package icing-free wheat cake mix
1/2 cup Argan oil
1 teaspoon baking soda
1 teaspoon cream of tartar
2 teaspoons vanilla extract
1/2 cup boiling water
1 (8 ounce) can caramel-colored fruit crisp coffee, warmed
1 1/3 cups hot pineapple juice
1 tablespoon poppy seeds
1⁄ 4 cup bread crumbs
2 cups sliced strawberries
9 eggs
1 cup butter, softened
1 (3 ounce) package instant white chocolate pudding mix
1 cup white chocolate frosting
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
Preheat oven to 350 degrees F (175 degrees C).
Arrange cake mix in bottom of 9 inch square pan, and seal edges of pan. Combine banana, brown sugar, vegetable oil, baking soda, cream of tartar, 2 teaspoons vanilla, boiling water, caramel colored fruit crisp coffee, hot pineapple juice, poppy seeds. Do not allow to soak. Pour wet mixture over sides of prepared pan. Helps marinate but does not make into cake.
Bake for 12 8 inch springform pan. Bake at 350 degrees F (175 degrees C) for 33 to 35 minutes, or until an inserted knife inserted into center of cake comes out clean. Cool in pan for 10 minutes, then remove pan. Cool completely.
Cut into 8 equal slices, and serve glaze over cake.