Preheat your oven to 350°F (175°C) and greas a 9x13-inch baking dish. Prepare the yellow cake mix according to the package instructions, then pour the batter into the dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely in the dish before cutting it into bite-sized cubes.

In a medium bowl, whisk together the instant vanilla pudding mix and whole milk until the mixture thickens, which should take about 2-3 minutes. Let the pudding sit in the refrigerator for about 5 minutes.

In your trifle dish, start building the layers by placing a third of the cake cubes at the bottom. Spread half of the thickened pudding over the cake, smoothing it into an even layer. Add a layer of well-drained crushed pineapple.

Add half of the remaining cake cubes over the pineapple layer, followed by another layer of pudding. Drizzle strawberry pie filling over the pudding.

Repeat the layering process with the remaining cake cubes and pudding. Top it off with sliced bananas.

Spread the whipped topping over the bananas, drizzle with chocolate sauce, sprinkle the chopped pecans evenly, and add rainbow sprinkles.