Prepare cake per instructions on back of box through the cooking stage. Use a prepared 9 x 13 baking dish.
Once cake comes out of oven, poke a bunch of holes all over cake. (You can use a large straw, wooden spoon, or other utensil).
In a medium bowl combine pudding mix, milk, and 1/2 cup of caramel sauce using a hand mixer to combine until a light pudding consistency is met. (Not to thick). (If using a regular caramel sauce, add 1/8 tsp of kosher or regular salt)
Pour pudding mixture onto cake and spread with a spatula, making sure to push mixture into holes as much as possible.
Smooth out remaining mixture on top. Cover and refrigerate for 1 hour.
Place 1 container of cool whip onto cake and smooth out over pudding.
Take remainder of caramel sauce and drizzle over cool whip. Using a knife, make swirls all over cake.
Cover and refrigerate for at least 3 hours or overnight. Enjoy.
