Ingredients:
 
1 box yellow cake mix
1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. tub cool whip
½ bag Heath Bits
Caramel Sundae Sauce
 
Directions:

Preheat your oven to 350 degrees.
 
While the oven is heating, mix together the cake mix and pumpkin puree in a large bowl and beat until a smooth batter forms.
 
Pour the batter into a greased 9×13 baking dish and bake at 350 degrees, according to the directions on the cake mix box (approximately 23-28 minutes).
 
Remove the cake from oven and let cool for about 10 minutes after baking. Once the cake has cooled, poke holes all over the top of the cake using the round end of a wooden spoon.
 
Pour the sweetened condensed milk over the top of the cake and refrigerate the cake for 30 minutes.
 
Remove the cake from the refrigerator and spread cool whip over the top of the cake.
 
Sprinkle on the heath bits and drizzle caramel over top. Warm the caramel slightly in a microwave for easier pouring.
 
Refrigerate the cake for 3-4 hours minimum, but overnight is best.