Bake cake as directed. Remove from oven. Cool 5 minutes. Cover with pineapple (juice and all).
Make vanilla pudding as directed. Carefully spread over pineapple. Cover pineapple with Cool Whip (as much as you like) Keep refrigerated. It keeps perfectly for several days.
Source: This recipe is from an old Church Cookbook
By Keeper from NC
Mix dry ingredients in a large bowl. Make a well in the center - add eggs, pineapple, nuts, oil, vanilla, and bananas.
I got this recipe close to 30 years ago from a teenager in the church we attended and have used it time and again. Since most of the ingredients are in the pantry, it's one you can pull out when you need a quick dessert.
Mix all cake ingredients. Bake at 350 degrees. Cool. Combine frosting ingredients and spread over cake. Refrigerate.
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