1 box yellow cake mix
1 (20 oz.) can crushed pineapple
1 box instant or cooked vanilla pudding
1/2 c. sugar
4 bananas, sliced
1 (8 oz.) container Cool Whip
1 c. pecan pieces, crushed

Bake cake as directed on package in 9 x 13 inch pan. Simmer undrained pineapple and sugar until sugar melts. Punch holes in cake as it comes from oven with wooden spoon handle or with fork. Pour warm pineapple mixture over cake. Chill. Mix pudding as direction on package and stir in sliced banana. Pour on top of cake and chill for 3 to 4 hours. When chilled, cover with Cool Whip topping and sprinkle with pecans. Refrigerate until serving time.