Preheat the oven to the temperature listed on the cake mix box (usually 350°F) and grease a 9x13 inch baking dish.

Prepare the yellow cake mix according to the package directions, using the eggs, oil, and water called for. Stir in the vanilla extract if using.

Pour the batter into the prepared pan and spread evenly.

Bake as directed, typically 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake rest on a cooling rack for about 10–15 minutes, until it’s warm, but not steaming hot.

Then, use the handle of a wooden spoon (or a similar round utensil) to poke holes all over the cake, about 1 inch apart.

Make sure the holes go most of the way down so the caramel can soak in.

Stir the caramel sauce and 1/4  teaspoon salt together. Taste and add more salt if you like it extra salty. If the caramel is thick, microwave it briefly until pourable, but not hot.

Slowly drizzle the caramel over the warm cake, aiming for the holes.

Use a spatula to nudge caramel across any dry spots so the surface is evenly coated.

Let the cake cool completely at room temperature. This helps prevent the frosting from melting. Plan on at least 45–60 minutes.

Beat the softened cream cheese until smooth and creamy. Add the dulce de leche, powdered sugar, and a pinch of salt; beat until fully combined.

If the mixture feels too thick, beat in 1 tablespoon of heavy cream or milk at a time until silky and spreadable.

Once the cake is completely cool, gently spread the frosting into an even, thin layer to lightly seal in the caramel and add that tangy-sweet bite.

Spread Cool Whip on top.

Cover the pan and refrigerate for at least 2 hours before serving. The chill helps the caramel sink in and the layers set so each slice is neat and delicious.

When ready to serve, cut into squares and drizzle with extra caramel and a pinch of sea salt.