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

Bake cake according to package in an 8x12x2 inch pan. Punch holes in cake. While cake is baking cook the pineapple, undrained, with the sugar for 5 minutes. Add cornstarch and let the mixture cool. When cooled spread on top of cake. Mix the instant pudding (according to instructions). Smooth pudding on top of the pineapple. Slice the bananas on top of the pudding. Top with Cool Whip and sprinkle the pecans on top of the Cool Whip. (Serves 16.)