1 box yellow cake mix
1 (20 oz.) can crushed pineapple
1 c. sugar
3 tbsp. cornstarch
4 bananas
1 sm. container Cool Whip
1 sm. instant Jello vanilla pudding
1/2 c. chopped pecans

Bake cake in a 1 layer pan. Punch holes in cake after baked. Cook pineapple in syrup with the sugar for 5 minutes. Add cornstarch and let cool. Spread on cake. Spread vanilla pudding on top of pineapple mixture. Slice bananas on top of pudding. Top with Cool Whip and sprinkle pecans over top. Serves 20.