Ingredients:
1 box spice cake mix
1 (15 oz) can pumpkin puree
1/3 cup vegetable oil
3 large eggs
1 tsp pumpkin pie spice
Toppings:
1 (14 oz) can sweetened condensed milk
1 cup caramel sauce
1 (8 oz) tub whipped topping (like Cool Whip)
1/2 cup Heath toffee bits
Extra caramel sauce for drizzling
Directions:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large bowl, combine the spice cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice. Mix until smooth and well combined.
Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is still warm, poke holes all over the top using the back of a wooden spoon.
Pour the sweetened condensed milk over the top, allowing it to soak into the holes. Let the cake cool completely.
Once cooled, spread the caramel sauce evenly over the top of the cake.
Spread the whipped topping on top of the caramel layer, then sprinkle with Heath toffee bits.
Drizzle with extra caramel sauce before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 450 kcal per serving | Servings: 12 servin