CARAMEL TOFFEE POKE CAKE

CARAMEL TOFFEE POKE CAKE 1 (18.25 ounce) package white cake mix, prepared to package instructions ¾ cup caramel syrup 2 (8-ounce) packages cream cheese, softened ½ cup powdered sugar 2 tablespoons caramel creamer 8 ounces whipped topping, thawed ¼ cup toffee bits Additional caramel to drizzle over the top of the cake. Bake cake in 13x9 pan according to package instructions. Allow to cool. Using the end of a wooden spoon, poke holes in the top of the cake. Pour caramel syrup over the cake, making sure to pour over the holes. Next, cream together cream cheese and powdered sugar. Mix in the caramel creamer. Pour and spread evenly over the cake. Top with whipped topping and toffee bits. Drizzle additional caramel over the top of the cake if desired. Chill for 4 hours before serving.