Preheat the oven to 350°F. Generously spray a 9x13 baking dish with baker’s spray (Baker’s Joy or generic version)

Add the cake mix, water, vegetable oil, and eggs to a medium-sized mixing bowl. Use a handheld mixer to mix just until combined and no yellow streaks remain.

Spread the cake batter in the prepared baking dish. Bake for 25 minutes or until a toothpick inserted comes away clean. Allow the cake to cool completely.

Add the instant pudding and milk to a medium-sized mixing bowl. Use a handheld mixer on medium-low speed to mix until the pudding begins to thicken.

Cube the baked cake. Crumble ½ of the cubed cake in the bottom of a 4-quart bowl.

Spread ½ of the vanilla pudding over the cake layer.

Spread ½ of the drained pineapple on top of the pudding layer.

Layer ½ of the sliced bananas on top of the crushed pineapple.

Spread 1 can of cherry pie filling on top of the bananas.

Spread 1 of the thawed whipped topping over the banana layer. Repeat for the remaining cake, pudding, pineapple, banana, cherry pie filling, and whipped topping. Sprinkle the chopped pecans. Cover and chill in the refrigerator for at least 2 hours before serving.