Toffee Butterscotch Cake

Ingredients
One 15.25-ounce box yellow cake mix
3 large eggs
1 cup water
1/3 cup vegetable or canola oil
12-ounce jar butterscotch sundae syrup or ice cream topping
half of one 14-ounce can sweetened condensed milk
12-ounce whipped topping, thawed (I used lite)
1/2 cup toffee bits
How To Make Toffee Butterscotch Cake
Preheat oven to 350F, line a 9×13-inch pan with foil for easier cleanup, and spray with cooking spray; set aside.
To a large bowl, add the cake mix, eggs, water, oil, and mix on high-speed with a handheld electric mixer for about 2 minutes. Turn batter out into prepared pan and bake the cake for about 23 to 25 minutes, or a toothpick that’s inserted in the center comes out clean.
After taking the cake out of the oven, using the blunt end of a wooden spoon, poke about 75 holes evenly over the surface of the cake, poking nearly to the bottom of the cake; set aside.