Hummingbird Hole-Punch Cake

• 1 (18 1/4 ounce) package yellow cake mix (Duncan Hines)
• 1 cup finely chopped pecans
• 1 (3 1/2 ounce) package instant banana cream-flavored pudding mix
• 2 cups whole milk
• 1 cup drained crushed pineapple
• 1 (12 ounce) container frozen whipped topping, thawed
• chopped pecans, for garnish

1. Preheat oven to 350u0b0; spray a 13 x 9 inch pan with nonstick baking spray with flour.
2. In a big bowl, prepare cake mix according to package directions, adding 1 cup chopped pecans.
3. Spoon batter into prepared baking pan, and bake for 18-20 minutes or until a pick comes out clean.
4. Let cool in pan for 10 minutes.
5. Using the end of a wooden spoon, poke 1/2-inch deep holes in cake at 1-inch intervals.
6. In another bowl, whisk pudding mix and milk until slightly thickened, about 2 minutes.
7. Stir in pineapple; pour mixture evenly over cake.
8. Cover and refrigerate for at least 4 hours or up to 3 days.
9. Spread whipped topping over cake, and sprinkle with chopped pecans before serving.
10. Store in the refrigerator.

yellow cake, pecans, pudding mix, milk, pineapple, frozen whipped topping, pecans

Taken from www.food.com/recipe/hummingbird-hole-punch-cake-442123 (may not work)