Banana cake with pudding and candy filling

Ingredients:

• 1 package (468 g) of dry vanilla cake mix
• 30 chocolates with caramel filling, such as Rolos
• 1 package (96g) of instant banana pudding
• 2 cups heavy cream
• 1 tbsp. sugar
• 1 tbsp vanilla extract
• 0.5 cups ready-made caramel sauce, plus extra for garnish
• 3 bananas, sliced ​​0.5 cm thick.

Preparation:

1. Mix the dry cake mix and bake the crust in a 22 x 32 cm (9 x 13 in) baking pan according to package directions. Let cool for 10 minutes.
2. Place the cake layer with the long side facing you. Evenly distribute the chocolate candies across the cake layer in 5 rows (there should be 6 candies in each row). Using the handle of a wooden spoon, press all the candies into the center of the cake layer. Cool completely.
3. Meanwhile, prepare the pudding according to package directions.
4. In a medium bowl, beat the cream, sugar, and vanilla with a mixer on medium-high speed until soft peaks form, 3 to 4 minutes.
5. Spread the caramel sauce over the cooled cake, making sure it reaches all the crevices. Top with pudding, then layer with sliced ​​bananas. Top with whipped cream. Use an offset spatula to create swirls in the cream. Drizzle with more caramel sauce. Cut into slices and serve.