1/2 cup butter, softened
1 (16 ounce) can crushed pineapple, drained
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
1 (8 ounce) can crushed pineapple with juice
2 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (12 ounce) can sliced banana
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter, pineapple, pudding mix and milk until smooth. Stir in the pineapple juice and eggs. Beat in the vanilla extract and chopped walnuts. Stir in the pineapple and pudding mixture. Pour the batter into a 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes. Cool for 10 minutes, then cut into squares. Serve warm or at room temperature.