Ingredients:
1 box spice cake mix (or yellow cake mix)
1 (15 oz) can pumpkin purée (not pie filling)
1 (14 oz) can sweetened condensed milk
1 (8 oz) container Cool Whip (or homemade whipped cream)
½ cup caramel sauce (plus more for drizzle)
½ cup toffee bits (Heath bits work great)
1 tsp pumpkin pie spice (optional for extra flavor)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix cake mix + pumpkin purée (no eggs, oil, or water needed). Batter will be thick.
3. Spread batter into a greased 9×13 baking dish and bake for 25–30 minutes, or until a toothpick comes out clean.
4. While warm, use the handle of a wooden spoon to poke holes all over the cake.
5. Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
6. Drizzle caramel sauce over the top.
7. Allow cake to cool completely.
8. Spread Cool Whip evenly over the cooled cake.
9. Sprinkle with toffee bits and a light dusting of pumpkin pie spice.
10. Chill at least 2 hours before serving.
11. Before serving, add an extra drizzle of caramel sauce on top.
✨ Optional twists:
Use cream cheese frosting instead of Cool Whip for a richer finish.
Add chopped pecans with the toffee bits.
Swap caramel for maple syrup drizzle for a cozy fall vibe.
