Hummingbird Hole-Punch Cake

• (18 1/4 ounce) package yellow cake mix (Duncan Hines)1
• cup finely chopped pecans1
• (3 1/2 ounce) package instant banana cream-flavored pudding mix↗1
• cups whole milk↗2
• cup drained crushed pineapple1
• (12 ounce) container frozen whipped topping, thawed1
• chopped pecans, for garnish

Step-by-step instructions

1. 1

   Preheat oven to 350°; spray a 13 x 9 inch pan with nonstick baking spray with flour.

2. 2

   In a big bowl, prepare cake mix according to package directions, adding 1 cup chopped pecans.

3. 3

   Spoon batter into prepared baking pan, and bake for 18-20 minutes or until a pick comes out clean.

4. 4

   Let cool in pan for 10 minutes.

5. 5

   Using the end of a wooden spoon, poke 1/2-inch deep holes in cake at 1-inch intervals.

6. 6

   In another bowl, whisk pudding mix and milk until slightly thickened, about 2 minutes.

7. 7

   Stir in pineapple; pour mixture evenly over cake.

8. 8

   Cover and refrigerate for at least 4 hours or up to 3 days.

9. 9

   Spread whipped topping over cake, and sprinkle with chopped pecans before serving.

10. 10

    Store in the refrigerator.