Hummingbird Hole-Punch Cake

Name: Hummingbird Hole-Punch Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 serving(s)
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

Submitted by ratherbeswimmin

"Paula Deen"

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Ready In:: 1hr
Ingredients:: 7
Serves:: 12

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

directions

Preheat oven to 350°; 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.