Ingredients 
– 1 box yellow cake mix (plus ingredients required to prepare it)
– 1 can (14 oz) sweetened condensed milk 
– 1 jar (12 oz) butterscotch sauce 
– 1 cup toffee bits 
– 1 container (8 oz) whipped topping 
Preparation 
1. Bake the Cake: Prepare and bake the yellow cake according to the package instructions in a 9×13-inch pan. Allow the cake to cool slightly. 
2. Poke Holes: Using the handle of a wooden spoon, poke holes all over the cake. The holes should be about 1 inch apart. 
3. Add Toppings: Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes. Then, pour the butterscotch sauce over the cake, spreading it evenly.
4. Chill: Refrigerate the cake for at least 2 hours, allowing the flavors to meld and the cake to absorb the liquids. 
5. Top and Serve: Spread the whipped topping over the chilled cake and sprinkle the toffee bits on top. Slice and enjoy your indulgent Toffee Butterscotch Poke Cake! 