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Prepare and bake cake according to package directions, using a Pam sprayed
13 x 9 inch pan. Cool on a wire rack. Using the handle of a wooden spoon, poke holes in cake. Pour ¾ cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.
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