Make yellow cake according to the box directions for a 9×13 cake. Let cool. Using a fork, poke holes all over the top of the cake. Pour sweetened condensed milk and caramel sauce over the top of the cake, letting them soak into the cake. In a mixing bowl, whisk together banana pudding mix and milk for two minutes, until it begins to thicken. Fold in Cool Whip until completely combined. Spread Cool Whip/pudding mixture over the top of the cake. Sprinkle on nut topping and drizzle with any leftover caramel. Store in the refrigerator until time to serve.

Ingredients:
Cake:
1 (16.5 ounce) box yellow cake mix, prepared according to directions
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar caramel sauce

1 (16.5 ounce) box yellow cake mix, prepared according to directions 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) jar caramel sauce

Topping:
1 (3.4 ounce) box instant butterscotch pudding
1 1/2 cups milk
1 (8 ounce) container Cool Whip
Toffee-Bits topping