Preparation Steps

• Preheat oven to 350F. Line a 9x13-inch pan with aluminum foil and spray with cooking spray; set aside.
• To a large bowl, add the cake mix, pumpkin puree, egg, oil, and pumpkin pie spice. 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 and caramel sundae topping. 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. Estimate about 60 evenly spaced holes 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.