Ingredients

The following ingredients have 4 Servings
  • 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 w Heath bars)
  • 1 cup caramel sauce (plus additional for serving)

Instruction

  • Preheat the oven to 350°F. Spray a 9X13 inch baking dish with non-stick cooking spray and set aside.
  • In a large bowl, mix together the yellow cake mix, pumpkin puree, brown sugar and pumpkin pie spice until combined and smooth but do not over mix. You can use a hand mixer here to make things easier.
  • Transfer the cake batter to the prepared baking dish and spread evenly. Bake the cake for 20 to 25 minutes. An inserted toothpick should come out clean.
  • Allow the cake to cool for 15 minutes on a wire rack.
  • Poke holes all over the top of the cake about 1 inch apart and about halfway through the cake. You don't want to poke the holes through to the bottom of the cake. You can use the end of a wooden spoon or spatula to poke the holes.
  • Evenly pour the sweetened condensed milk over the top of the cake making sure it fills all of the holes you just created. Chill the cake in the fridge for 30 minutes to all the sweetened condensed milk to soak into the cake.
  • Remove the cake from the fridge and carefully spread the whipped topping evenly over the top of the cake.
  • Sprinkle the Heath bits over the top. Next, drizzle the caramel sauce over the top of the cake.
  • Finally, place the cake back in the fridge and allow it to chill for a minimum of 3 hours. If you have the time, this cake is truly at it's best when it is make the day before and chilled overnight. Serve and enjoy!