Pumpkin Poke Cake

(Courtesy of somethingswanky.com)

Ingredients:
1 box yellow cake mix
14 oz. pumpkin puree (not pumpkin pie filling)
1 tsp. pumpkin pie spice
14 oz. can sweetened condensed milk
8 oz. frozen whipped topping, thawed
1/2 bag Heath bits
Caramel sundae sauce

Directions:
Mix together the cake mix, pumpkin puree (do not add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms.  Using the 14 oz. can of pumpkin puree will yield a thicker batter.  You can add up to 1 c. more pumpkin if you like a thinner batter (which will yield a slightly fluffier cake).

Pour batter into a well-greased 9x9 (or a 9x13 if you add more pumpkin) baking dish.  Bake at 350 degrees for 35-45 minutes or until a toothpick inserted comes out clean.

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

Pour the sweetened condensed milk over the cake, aiming to fill the holes.  Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.  

Spread the whipped topping over the cake.  Sprinkle with the Heath bits, and drizzle caramel over top (just to your liking).  Refrigerate 3-4 hours or overnight (overnight is best).

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