Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup toffee bits
For the Caramel Mixture:
- 1 cup caramel sauce
- 1/2 cup sweetened condensed milk
For the Topping:
- 1 container whipped topping (8 ounces)
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan.
- Prepare the cake mix according to package instructions, adding water, oil, and eggs.
- Fold in half of the toffee bits into the batter.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake is still warm, poke holes all over the cake using a fork or a skewer.
- In a small bowl, mix together the caramel sauce and sweetened condensed milk. Pour this mixture over the warm cake, allowing it to soak into the holes.
- Cool the cake completely, then spread whipped topping over the top.
- Sprinkle the remaining toffee bits and chopped pecans (if using) over the whipped topping.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
Notes
- Nuts: Substitute pecans with chopped walnuts, almonds, or cashews for added crunch.
- Chocolate Drizzle: Add a chocolate drizzle over the whipped topping for an extra layer of flavor.
- Fruit: Top with sliced bananas or fresh berries for a fruity twist that complements the caramel and toffee.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
