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Bake cake in a 9”x13”; according to recipe directions. Allow cake to cool, then poke holes in it with a fork or wooden skewer.
Pour caramel sauce all over the cake, followed by sweetened condensed milk (I usually use about ½ of the can but the traditional recipe uses an entire can).
Add whipping cream to a mixing bowl and beat until soft peaks. Add powdered sugar and then beat the mixture until stiff peaks. Smooth the fresh whipped cream over the cooled cake. Sprinkle with heath candy pieces.
Refrigerate for at least 1 hour, or up to one day, before serving.