Step 1: Preheat the Oven

Preheat your oven according to the cake mix instructions and prepare a 9×13-inch baking dish by greasing it lightly.

Step 2: Prepare the Cake Batter

Mix the Butter Pecan cake mix with the required water, vegetable oil, and eggs as per the package directions until well combined.

Step 3: Bake the Cake

Pour the batter into the prepared baking dish and bake as directed on the cake mix box.

Step 4: Cool the Cake

Once the cake is baked, allow it to cool slightly for about 10-15 minutes but do not let it cool completely.

Step 5: Poke the Holes

Using the handle of a wooden spoon, poke holes across the entire surface of the warm cake to create access for the filling.

Step 6: Add the Poke Filling

Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into the holes. Follow with the caramel topping, spreading it over the top so it covers the entire cake.

Step 7: Cool Completely

Allow the cake to cool completely at room temperature, which helps the fillings to blend.

Step 8: Spread the Topping

Once the cake is cool, spread the thawed Cool Whip evenly over the entire surface of the cake.

Step 9: Add Crunchy Toppings

Sprinkle the chopped pecans and Heath toffee bits generously on top of the Cool Whip layer for added texture and sweetness.

Step 10: Chill Before Serving

Refrigerate the cake for at least 2 hours before serving. This allows the flavors to meld together beautifully.