Instructions:

1. Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
2. Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed.
3. While the cake bakes combine the heavy cream, caramel sundae topping, and whisk to combine; set aside.
4. Remove cake from the oven when it’s done (probably about 23 to 28 minutes) and use a fork to poke holes all over the cake. I didn’t count but I estimate I poked the cake in about 100 places, evenly spaced over the surface.
5. Slowly pour the caramel and cream mixture over the cake, taking your time to evenly distribute it. Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
6. Remove cake from the fridge, evenly spread the whipped topping over the surface, and evenly drizzle with salted caramel sauce. Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving. Cake will keep airtight in the fridge for up to 5 days.