Ingredients
– 15.25 ounces yellow cake mix (1 box, your favorite brand)
– 15 ounces pumpkin puree
– 2 tablespoons brown sugar
– 1 teaspoon pumpkin pie spice
– 14 ounces sweetened condensed milk (1 can)
– 8 ounces frozen whipped topping (thawed)
– 1 cup toffee bits or Skor bits (or chop up Heath bars)
– 1 cup caramel sauce (plus additional for serving)
Directions
1. Preheat the oven to 350°F (175°C). Spray a 9×13 inch baking dish with non-stick cooking spray and set aside.
2. In a large bowl, mix together the yellow cake mix, pumpkin puree, brown sugar, and pumpkin pie spice until combined and smooth. Do not overmix.
3. Transfer the cake batter to the prepared baking dish and spread evenly. Bake for 20 to 25 minutes. An inserted toothpick should come out clean.
4. Allow the cake to cool for 15 minutes on a wire rack.
5. Poke holes all over the top of the cake, about 1 inch apart and halfway through the cake (do not poke all the way through). Use the end of a wooden spoon or spatula to poke the holes.
6. Evenly pour the sweetened condensed milk over the top of the cake, making sure it fills all the holes. Chill the cake in the fridge for 30 minutes to allow the milk to soak in.
7. Remove the cake from the fridge and spread the whipped topping evenly over the top.
8. Sprinkle the toffee bits over the top, then drizzle with caramel sauce.
9. Place the cake back in the fridge and chill for a minimum of 3 hours. For best results, make the day before and chill overnight.
Enjoy!
