Preheat Oven to 350 degrees.
Spray your 9 x 13 baking dish with nonstick spray.
Add cake mix + ingredients to a large bowl.
Mix thoroughly until no lumps are in the batter.
Pour batter into in the dish and bake according to the box instructions.
Once baked, allow to cool for 1 hour before the next steps.
After it has cooled, poke 60 holes in it using a straw or
Add the peanut butter to a medium microwave-safe bowl.
Microwave until creamy- about 30-45 seconds.
Add in the caramel sauce, and sweetened condensed milk.
Carefully pour the creamy mixture over the cake. You can use a rubber spatula to help spread the mixture evenly.
The holes should be visible once the mixture soaks in.
Place the cake in the fridge for 15 minutes.
Chop up the peanut butter cups. I used 16 regular sized Reese's for this recipe.
Remove cake from fridge and using a spatula, add the whipped topping on.
Spread it across the cake evenly.
Add the peanut butter cups.
Microwave the 3 tablespoons of peanut butter and swizzle it across the cake.
Swizzle on chocolate sauce.
Place the cake in the refrigerator until serving.