-1 (15.25 oz) box spice cake mix
-1 (3.4 oz) ox pumpkin spice instant pudding and pie filling
-1 (15 oz) can pumpkin puree
-1 large egg
-1/3 cup vegetable oil
-2 tsp pumpkin spice
-1 (12 oz) can sweetened condensed milk
-1 (12.25 oz) jar caramel topping
-8 oz whipped topping, thawed
-1/2 cup toffee bits
-1/2 cup mini semi-sweet chocolate chips
-1/2 cup caramel syrup
Preheat oven to 350 F. Coat the bottom and sides of a 9 x 13 pan with baking spray (the one with flour and butter). Set aside.
In your electric mixer's bowl, add the cake mix, pudding mix, pumpkin and egg. Mix well. Slowly, add the oil and pumpkin spice. Beat on low for a couple of minutes. Pour into prepared pan and spread evenly.
Bake in preheated oven for 35 minutes or until toothpick comes out clean. Remove cake (in the pan) onto wire rack and immediately poke it everywhere with the back of a wooden spoon.
Quickly mix the milk and caramel topping and pour all over the "holey" cake. Let it cool for 1 hour on the wire rack.
Spread the whipped topping on top and sprinkle with the toffee bits and chocolate chips. Drizzle the caramel sauce right on top.
Cover the cake and refrigerate for a couple of hours. Slice and enjoy!