Preheat oven to 350°F. Spray or grease a 9x13 pan. In a large bowl with an electric mixer, beat cake mix, apple pie spice, water, oil, eggs and vanilla on medium speed for 2 minutes. Use a rubber spatula to fold in the apple pie filing. Pour batter into prepared pan. Bake in preheated oven for 28-33 minutes.

Remove cake to a wire rack and cool 10 minutes. Poke warm cake every inch or so with a straw or round spoon or spatula handle, halfway into cake. Drizzle 3/4 cup caramel sauce over cake, allowing it to fill in holes. Cool cake completely. Top cake with whipped topping, toffee bits, and remaining 1/4 cup caramel sauce. Cover and refrigerate leftover Caramel Apple Poke cake for up to 3 days.