Preheat oven to 350°F and line a 9x13-inch pan with parchment paper or spray with non-stick cooking spray.

In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mix, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined. Be sure to scrape the bottom of your bowl as needed.

Spoon batter into the prepared pan and use an offset spatula or spoon to spread the batter into an even layer.

Bake in preheated oven for 30-35 minutes or until the top of the cake springs back when lightly touched.

While the cake is baking, combine sweetened condensed milk, ¾ cup caramel sauce and sea salt in a medium bowl until thoroughly combined.

As soon as the cake comes out of the oven, use a smoothie straw or handle of a wooden spoon to poke holes across the cake, spaced every inch or so, halfway into the cake.

Pour the condensed milk and caramel sauce mixture evenly over the cake, making sure the mixture gets into the holes.

Allow the cake to cool to room temperature and then cover and chill for at least 4 hours. Once the cake has chilled, evenly top with whipped topping, sprinkle on the Heath English toffee bits and drizzle with remaining caramel sauce.