Hummingbird Hole-Punch Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0; spray a 13 x 9 inch pan with nonstick baking spray with flour.
In a big bowl, prepare cake mix according to package directions, adding 1 cup chopped pecans.
Spoon batter into prepared baking pan, and bake for 18-20 minutes or until a pick comes out clean.
Let cool in pan for 10 minutes.
Using the end of a wooden spoon, poke 1/2-inch deep holes in cake at 1-inch intervals.
In another bowl, whisk pudding mix and milk until slightly thickened, about 2 minutes.
Stir in pineapple; pour mixture evenly over cake.
Cover and refrigerate for at least 4 hours or up to 3 days.
Spread whipped topping over cake, and sprinkle with chopped pecans before serving.
Store in the refrigerator.