Prepare and bake cake in 9x13 pan, according to mix instructions. Let stand 15-20 minutes. Combine pineapple, sugar, and flavoring in saucepan - heat until sugar is dissolved. Cool. Using handle of wooden spoon, make holes in cooled cake. Pour cooled pineapple mixture over and cool completely. Combine dry pudding mix, dry topping mix, milk, and flavoring. Beat until stiff. Spread over top of cake, refrigerate. Slice bananas in lemon juice to keep from discoloring. Slice over top of cake. Cover with topping. Sprinkle with coconut and pecans.