@brandyjohnson241: Servings 12–15 Ingredients 1 box spice cake mix 1 can (15 oz) pumpkin purée — not pumpkin pie filling 3 eggs ½ cup vegetable oil 1 can (14 oz) sweetened condensed milk 1 jar (12–16 oz) caramel sundae topping 1 tub (8 oz) whipped topping, thawed 1 cup Heath toffee bits ½ teaspoon pumpkin pie spice (optional) Instructions Preheat oven to 350°F. Grease a 9 × 13-inch baking dish. Make the cake. Mix the spice cake mix, pumpkin purée, eggs, oil, and optional pumpkin pie spice until smooth. Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Poke holes all over the warm cake using the handle of a wooden spoon. Pour and soak. Slowly pour the sweetened condensed milk over the cake, followed by about half the caramel topping. Let it soak into the holes. Chill until the cake is completely cool. Frost with whipped topping, drizzle the remaining caramel over it, and sprinkle with Heath toffee bits. Refrigerate for at least 2 hours before serving. My best tips For extra flavor: Add a little cinnamon and pumpkin pie spice to the batter. For the best texture: Let the cake chill overnight so the caramel and condensed milk soak in. For serving: Drizzle a little extra caramel on each slice just before serving. Keep refrigerated because of the whipped topping and condensed milk #PumpkinCake #BetterThanSexCake #FallDesserts #EasyDesserts #SouthernCooking

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