1 (21-oz) can apple pie filling
1 tsp vanilla extract
1/2 tsp cinnamon
2 eggs
1/4 cup milk
1 can sweetened condensed milk
1 jar Smucker's caramel ice cream topping
1 (8-oz) tub Cool-Whip
1 cup toffee bits
Preheat oven to 350ºF. Grease a 9×13 inch pan. Set aside. In a large bowl, combine cake mix, apple pie filling, vanilla extract, cinnamon, eggs and milk. Mix with an electric mixer just until combined. Pour batter into prepared pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. While cake is baking, combine condensed milk and caramel ice cream topping. Set aside. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle half of the toffee bite over cake. Spread Cool Whip over the top, then sprinkle the remaining toffee bits on top. Chill.