Step 1

Bake the cake according to the package directions in a 9x13 cake pan. Remove from the oven and let cool for 10 minutes.

Step 2

In a medium sized bowl combine caramel sauce and sweetened condensed milk. Poke the cake with holes using the end of a wooden spoon. Pour the caramel mixture evenly over the cake. Let the cake completely cool for about an hour.

Step 3

Spread the cool whip topping on top of the cooled cake and sprinkle with toffee bits. Refrigerate for an hour and serve. Store in the refrigerator.