Ingredients
1 (8-ounce) container whipped topping, thawed
1 (8-ounce) can crushed pineapple, undrained
1 (3.4-ounce) box instant vanilla pudding mix
4 ounces cream cheese, room temperature
1 (18.25-ounce) box yellow cake mix
½ cup sweetened condensed milk
1 teaspoon ground cinnamon
1 cup finely chopped pecans
1 cup ripe, mashed banana
¾ cup confectioners' sugar
½ cup chopped pecans
3 eggs, lightly beaten
¼ cup vegetable oil
1½ cups milk
¼ cup water
preparation
Preheat the oven to 350 degrees and spray a 9x13-inch baking pan with cooking spray.
Using an electric mixer, beat together cake mix, banana, crushed pineapple, oil, water, eggs, and cinnamon until smooth. Stir in 1 cup pecans.
Pour into prepared pan and bake 25-30 minutes, or until firm to the touch on top.
Let cool 10 minutes and then poke holes in cake, spaced about 1 inch apart, using the end of a wooden spoon.
Using an electric mixer, beat pudding mix, milk, and sweetened condensed milk together at medium-speed until smooth and slightly thickened, about 2 minutes.
Slowly and evenly pour over cake. Cover with plastic wrap and refrigerate 4 hours or overnight.
To make frosting, use an electric mixer to beat cream cheese and ½ cup of whipped topping together. Add sugar and remaining topping and beat just until combined.
Spread frosting over cake and sprinkle with pecans.
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