Banana Pudding Tres Leches

Ingredients

• 11 box box yellow cake mix(432g)
• 23 eggs (for cake mix)(150g)
• 30.5 cup vegetable oil (for cake mix)(120g)
• 41 cup water (for cake mix)(240g)
• 51 box banana cream instant pudding mix (Jello, large box)(170g)
• 61 can sweetened condensed milk(396g)
• 71 can evaporated milk(354g)
• 81 cup whole milk(240g)
• 91 cup heavy whipping cream(240g)
• 100.25 cup powdered sugar(30g)
• 111 cup vanilla wafers(120g)
• 120.25 cup caramel sauce(80g)

Instructions

1. 1Preheat oven to 350°F (175°C). Prepare the yellow cake mix according to package instructions, using eggs, oil, and water.
2. 2Pour the batter into a greased 9x13 inch baking dish.
3. 3Add half of the banana cream pudding mix into the cake batter and mix well. Reserve the other half for later.
4. 4Bake the cake according to package directions, then let it cool slightly.
5. 5While the cake bakes, prepare the tres leches mixture by combining sweetened condensed milk, evaporated milk, and whole milk in a bowl. Mix well and refrigerate.
6. 6For the topping, whip heavy whipping cream with powdered sugar until soft peaks form. Gradually add the remaining banana cream pudding mix and continue whipping until stiff peaks form. If too stiff, add more heavy cream to loosen.
7. 7Once the cake is baked and slightly cooled, poke holes all over the cake with a fork or skewer.
8. 8Pour most of the tres leches mixture over the cake, reserving a small amount for topping later. Let the cake soak for at least 30 minutes.
9. 9Spread the banana pudding whipped cream topping evenly over the soaked cake.
10. 10Crush vanilla wafers and sprinkle them over the top.
11. 11Drizzle with caramel sauce and the remaining tres leches mixture.
12. 12Refrigerate the cake for at least 1 hour before serving.