Ingredients:
 

1 box yellow cake mix
1 cup pumpkin puree (not pumpkin pie mix)
1/3 cup water
1/3 cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice


1 can (14 oz) sweetened condensed milk
2 jars (12 oz each) hot fudge topping
1 container fluffy white frosting
1/4 cup chopped pecans, toasted
2 tablespoons caramel topping
 
Directions:

Preheat the oven to 350 degrees (325 degrees for a dark or nonstick pan).
 
Grease or spray the bottom only of 13x9-inch pan.
 
Place the cake mix, pumpkin, water, oil, eggs and pumpkin pie spice in a large mixing bowl and beat with an electric mixer on low speed until all the ingredients are moistened, then on medium speed for 2 minutes. Pour the cake batter into pan. Bake for 26 to 33 minutes, or until the cake springs back when touched lightly in center.
 
Immediately poke the cake every inch with handle of a wooden spoon halfway into cake. Drizzle the condensed milk evenly over top of cake and let the cake stand until the milk has been absorbed into cake. This should take about 5 minutes.
 
Meanwhile, place the hot fudge in medium microwavable bowl. Microwave the fudge on High 15 to 30 seconds uncovered, or until smooth. Spoon the fudge onto the cake and spread evenly, pressing the fudge slightly into holes.
 
Run a knife around sides of the pan to loosen the cake from the pan. Cover the cake and refrigerate it for about 2 hours or until chilled.
 
Spread the frosting over the top of cake and sprinkle with the pecans.
 
Just before serving, drizzle the caramel sauce over each serving of cake.
 
Store cake loosely covered in refrigerator.