Ingredients
- 15 oz can of pure pumpkin
- 15 oz box of yellow cake mix
- 14 oz can of sweetened condensed milk
- 8 oz package of cool whip thawed
- 8 oz bag of heath bits
- ½ cup of caramel sauce
Instructions
- Preheat the oven to 350°F, grease a 9×13 baking dish, and set aside.
- In a large bowl, combine the pumpkin and yellow cake mix until fully mixed.
- Spread the batter evenly in the dish and bake as directed on the cake box, about 30 minutes.
- Remove from the oven and let cool for 10 minutes.
- Poke holes across the top with a wooden spoon, pour sweetened condensed milk over the cake, and spread. Chill in the fridge for 30 minutes.
- Spread Cool Whip evenly over the cake.
- Sprinkle Heath bits on top and drizzle with caramel sauce.
- Chill in the fridge for 2 to 4 hours, then slice and enjoy.
Notes
Storage: Store cake covered in the fridge for 3 to 4 days. Flavors improve as it sits; keep it covered to avoid odors.
