Scale

1 box yellow cake mix (plus ingredients listed on box)

1 (14 oz) can sweetened condensed milk

1 (12 oz) jar caramel sauce or topping

1/2 cup crushed toffee bits (like Heath)

1 cup whipped topping (such as Cool Whip)

1/4 cup additional caramel sauce for topping

Extra toffee bits for garnish

1. Bake the yellow cake in a 9×13-inch pan according to package instructions.

2. Once baked, let the cake cool for 10 minutes, then use a fork or wooden spoon handle to poke holes all over the cake.

3. Pour sweetened condensed milk evenly over the cake, allowing it to soak in.

4. Drizzle the caramel sauce over the top and let the cake cool completely.

5. Spread whipped topping over the cooled cake in an even layer.

6. Sprinkle crushed toffee bits over the top.

7. Drizzle with extra caramel sauce and more toffee bits before serving.

8. Refrigerate for at least 1 hour before slicing for best results.

Use chocolate cake mix instead of yellow for a twist.

Best served chilled—store leftovers covered in the fridge.

Make it ahead! It tastes even better the next day.

Keywords: caramel toffee cake, easy poke cake, Heath bar cake, sweet toffee dessert