1-First Step: Gather ingredients and equipment. Preheat the oven to 350 degrees F (175 degrees C) if using the homemade cake recipe or follow the box instructions if using a mix. Lightly spray a 9×13-inch baking dish with nonstick spray and create a parchment sling by lining the pan with parchment paper that hangs over the long sides. This makes removing the cake easier after chilling.

2-Second Step: Prepare the cake batter.
* If using boxed mix: Prepare the yellow cake mix according to package directions, substituting milk for water if you want a richer crumb. Pour batter into the prepared 9×13-inch pan, smoothing the top.
* If using homemade yellow cake: In a medium bowl whisk together 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt. In a separate large bowl, beat 3/4 cup softened butter with 1 3/4 cups granulated sugar until light. Add 3 room temperature eggs one at a time, then beat in 2 teaspoons vanilla extract. Alternately add the dry ingredients and 1 1/4 cups whole milk, beginning and ending with dry ingredients, mixing until just combined. Pour into the prepared pan.

3-Third Step: Bake and initial cooling. Bake at 350 degrees F for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. This short cooling period prevents collapsing when poking holes.

4-Fourth Step: Poke the cake. After the 15-minute initial cooling, use the handle of a wooden spoon to poke holes evenly across the cake, spacing about 1 inch apart. Let the cake cool completely for about 30 minutes before adding the filling; this prevents the whipped cream from melting when added later.

5-Fifth Step: Warm the dulce de leche. Heat 2 cups canned Dulce de Leche gently until pourable. You can microwave in short bursts or warm on the stovetop over low heat, stirring to smooth. If you made homemade dulce de leche from a 14 oz can of sweetened condensed milk, be sure it is thick but pourable.

6-Sixth Step: Pour the dulce de leche over the cake and spread. Pour the warm dulce de leche evenly over the cake, using a spatula to press the sauce into the holes so the filling soaks into the crumb. This is what makes it a true poke cake – the dulce de leche pools inside the cake for gooey bites.

7-Seventh Step: Whip the cream. Use 2 cups of cold heavy whipping cream with 1 teaspoon vanilla extract. Chill the mixing bowl and whisk briefly if possible. Whip to soft peaks and then spread evenly over the dulce-soaked cake. Cold cream whips faster and holds better on the cake.

8-Eighth Step: Chill the cake. Place the cake in the refrigerator and chill until ready to serve, at least 2 hours. Chilling helps the dulce de leche set slightly and makes cleaner slices.

9-Ninth Step: Finish just before serving. Just before serving, slice 2 to 3 medium bananas and arrange them across the top. Sprinkle 1/4 cup chopped toffee pieces over the bananas and whipped cream. Drizzle additional dulce de leche for extra shine and toffee flavor. Slice and serve immediately after arranging the toppings so bananas stay fresh.

10-Final Step: Slice and serve. Use a sharp knife dipped in hot water and wiped dry for cleaner cuts. Serve chilled for the best texture. Prep time is about 20 minutes, cook time about 25 minutes, with additional cooling and chilling time included in the process.