Ingredients:
For the Cake:
1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, and water)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce
For the Topping:
1 tub (8 oz) whipped topping (such as Cool Whip), thawed
1/2 cup toffee bits (Heath or Skor bits)
Instructions:
Bake the Cake:
Preheat your oven according to the directions on the cake mix box.
Prepare the cake mix as per the package instructions and bake in a 9×13-inch baking dish.
Allow the cake to cool for about 15 minutes after baking.
Prepare the Poke Filling:
Using the handle of a wooden spoon, poke holes all over the surface of the cake.
Pour the sweetened condensed milk evenly over the cake, making sure it seeps into the holes.
Drizzle the caramel sauce over the cake, spreading it out to cover the surface and seep into the holes.
Chill the Cake:
Cover the cake and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the cake to set.
Add the Topping:
Once the cake is thoroughly chilled, spread the thawed whipped topping evenly over the top of the cake.
Sprinkle the toffee bits generously over the whipped topping.
Serve:
Slice the cake into squares and serve chilled.