Instructions

• Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix with the ingredients listed on the box (usually water, eggs, and oil). Mix until smooth and well combined.
• Pour the batter into a greased 9x13-inch baking pan. Bake according to the package instructions, typically around 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Once the cake has cooled for about 10 minutes, use a toothpick or skewer to poke holes all over the top of the cake. Be generous with the holes – this is where the caramel will seep in!
• Drizzle the caramel sundae topping evenly over the poked cake, allowing it to fill the holes. Let the cake cool completely before proceeding.
• In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the thawed whipped topping until blended. Spread this creamy mixture over the cooled cake, covering it evenly.
• Finally, drizzle the salted caramel sauce over the top of the whipped cream layer. Feel free to get creative with your drizzle pattern!
• For the best flavor and texture, refrigerate the cake for at least 2 hours before serving. This allows the flavors to meld beautifully.