Heat oven to 350°F. Spray a 13x9-inch pan with cooking spray.
In a large bowl, beat Cake ingredients with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour into the pan.
Bake 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a cooling rack for 5 minutes.
With the handle of a wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to the bottom of the cake every 1/2 inch, wiping the spoon handle occasionally to reduce sticking.
In a medium bowl, beat Filling ingredients with a whisk for about 2 minutes or until thick.
Immediately pour the pudding over the cake; spread evenly over the surface, working back and forth to fill the holes. (Some filling will remain on top of the cake.) Refrigerate about 2 hours or until completely chilled.
When ready to serve, drop whipped topping by spoonfuls over the cake; spread evenly. Sprinkle toffee bits over the top. To serve, cut into 4 rows by 3 rows. Store loosely covered in refrigerator.
In a poke cake, holes are poked in the baked cake and a variety of fillings poured over the top, such as gelatin, pudding, sweetened condensed milk or fruit puree; then it’s topped with your favorite topping.
