1-Step 1: Prepare Your Baking Dish Start by preheating your oven to the temperature specified on your cake mix box (typically 350°F). Lightly spray a 9×13-inch baking dish with non-stick cooking spray. This ensures your cake releases easily and makes cleanup a breeze. If you prefer, you can line the bottom with parchment paper for extra insurance.

2-Step 2: Mix and Bake the Cake Prepare your yellow cake mix according to the package directions. For a richer flavor, consider substituting milk for the water called for on the box. Pour the batter into your prepared baking dish and spread it evenly. Bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean. For homemade cake: If you prefer making the cake from scratch, whisk together 2 cups all-purpose flour, 1½ cups sugar, 2 teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon baking soda. In a separate bowl, beat 4 egg yolks with 1 cup milk, ½ cup vegetable oil, and 1 teaspoon vanilla extract. Combine wet and dry ingredients, then fold in 4 stiffly beaten egg whites for a lighter texture. Bake at 350°F for 25-30 minutes.

3-Step 3: Cool and Poke Holes Allow the cake to cool for exactly 15 minutes after removing it from the oven. This timing is crucial. If you poke holes while the cake is too hot, it may collapse. If you wait until it’s completely cool, the holes won’t hold the filling properly. Using the handle of a wooden spoon, poke even holes across the entire surface of the cake. Space them about 1 inch apart, creating approximately 20-30 holes total. The holes should go about halfway through the cake, not all the way to the bottom. After poking, let the cake cool completely.

4-Step 4: Add the Dulce de Leche Filling While your cake finishes cooling, warm the can of dulce de leche. Remove the lid and microwave for 20-30 seconds, stirring halfway through, until it reaches a pourable consistency. Be careful not to overheat, as it can become too thin. Pour the warm dulce de leche evenly over the cooled cake. Using an offset spatula or the back of a spoon, gently spread it across the surface, working it into all the holes you created. The filling should sink into the holes while coating the top of the cake in a thin layer.

5-Step 5: Whip the Cream In a chilled mixing bowl, whip heavy whipping cream with a splash of vanilla extract until soft peaks form. The cream should be cold for best results. Start on low speed and gradually increase to medium-high. Stop when the cream holds its shape but still looks smooth and glossy. Be careful not to overwhip, or you’ll end up with butter. Spread the whipped cream evenly over the dulce de leche layer. This creates a beautiful light topping that contrasts with the rich caramel below.

6-Step 6: Chill and Add Toppings Refrigerate the cake until serving time. This allows the flavors to meld and the filling to set properly. Just before serving, add the finishing touches: sliced fresh bananas, chopped toffee pieces, and an extra drizzle of dulce de leche for visual appeal and added flavor.