Spray or grease a 13x9 inch glass pan.
Preheat oven to 350 degrees F.
Peel and chop your apples into about ½ inch cubes. Set aside.
In a large mixing bowl, add the melted butter, oil, sugars, eggs and extracts. Whisk well.
Add in the dry ingredients (not the apples and toffee yet) to the liquid ingredients and mix with a large wooden spoon or an electric mixer. Mix just until the ingredients are combined.
The batter will be thick, but do not add any liquid.
Stir in the chopped apples and ⅔ cup of toffee bits.
Spread evenly into a 13x9 inch pan.
Bake at 350 degrees for about 40-45 minutes. A toothpick inserted into the center of the cake will come out with a few crumbs on it.
Once baked, cool on a wire rack for only about ten minutes.
After ten minutes (while the cake is still warm) poke holes into the cake with a wooden skewer.
Warm ½ cup of caramel sauce in the microwave for about 30 seconds. Pour and smooth over the cake.
Let the caramel sauce soak into the cake and allow the cake to cool completely, then cover with frosting.