1 15 oz. can pumpkin puree (not pumpkin pie mix)
1 14 oz. can sweetened condensed milk (fat free is ok)
1 8 oz. tub cool whip (lite is ok)
½ bag Heath Bits
Caramel Sundae Sauce
Grease a 9x13 Baking Dish & Preheat the oven to 350Ί
In a large bowl, combine the cake mix and pumpkin puree, mixing well until a smooth batter forms.
Remove cake from oven and let cool for about 10 minutes after baking.
Poke holes all over the top of the warm cake using the end of a wooden spoon.
Pour the sweetened condensed milk evenly over the top of the entire cake, filling the holes.
Refrigerate immediately for at least 30 minutes.
Spread cool whip evenly over the top and then sprinkle liberally with broken heath bar bits, and drizzle caramel lightly over the top in a spiral pattern.
Refrigerate several hours (overnight is best!)