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Bake cake according to package directions for a 9x13 inch pan. Cool for 5 minutes. Poke holes across the top of the cake-- every 1/2 inch to inch.
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Slowly pour the sweetened condensed milk over the top of the warm cake.
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Slowly pour most of the salted caramel sauce over the top of the warm cake, reserving some for later.
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Let cake cool completely.
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Top cooled cake with whipped topping.
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Drizzle remaining salted caramel sauce over whipped topping.
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Sprinkle toffee bits on top.
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Refrigerate and serve from the pan.