Pumpkin Poke Cake

1 box yellow cake mix
14 oz can pumpkin puree plus 1 cup (NOT PUMPKIN PIE FILLING)
1 tsp pumpkin pie spice
14 oz can sweetened condensed milk
8 oz tub cool whip
1/2 bag Heath Bits
Caramel Sundae sauce

1. Mix together the cake mix (do not add eggs, oil, or  water), pumpkin puree, and pumpkin pie spice until a batter forms.

2. Pour into greased 9 x 13 baking dish. Bake at 350 for 35 - 45 minutes or until a toothpick comes out clean.

3. Let cool completely. Using the bottom of a wooden spoon, poke holes all over the top of the cake.

4. Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate overnight (or until the milk has soaked into the cake).

5. Spread the cool whip over the top of the cake. Sprinkle on Heath Bits and drizzle caramel over the top. Refrigerate 3-4 hours or overnight.


##Really good. The topping tastes like a Snickers##