Easy and the BEST PUMPKIN CAKE ever!! Two kinds of CARAMEL sauce, TOFFEE bits, CHOCOLATE CHIPS, whipped topping and more!! A total WINNER you must make!!
Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
To a large bowl, add the cake mix, pumpkin puree, egg, oil, pumpkin pie spice, and beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
Bake for about 27 to 30 minutes, or until cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside.
Remove cake from the oven when it’s done and use the blunt end of a wooden spoon to poke holes all over the cake. I didn’t count but I estimate I poked the cake in about 60 places, evenly spaced over the surface.
Slowly pour the sweetened condensed milk and caramel mixture over the cake, taking your time to evenly distribute it.
Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle with toffee bits, chocolate chips, and evenly drizzle with salted caramel sauce.
Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving.
Notes
Storage: Cake will keep airtight in the fridge for up to 5 days.