- 1 box spice cake mix
- 1 small can pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) tub Cool Whip
- 1/2 bag Heath Bits
- 1 jar caramel sundae sauce
In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
Pour batter into a well greased 9×13 baking dish.
Bake at 350ºF according to the directions for a 9×13 cake on the cake mix box.
Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking).
Refrigerate for 3-4 hours, or overnight (best).