Ingredients:

1 package of yellow cake mix (15.25 ounces)

1 can of pumpkin puree (15 ounces, ensure it’s pure pumpkin, not pie mix)

1 can of sweetened condensed milk (14 ounces)

8 ounces Cool Whip

4 ounces Heath bits

Caramel sundae sauce

Instructions:

Begin by preheating your oven to a toasty 350°F (175°C).

In a bowl, whisk together the yellow cake mix and pumpkin puree until they form a smooth, unified batter.

Grease a 9×13 inch baking dish, then spread your batter within, smoothing it into an even layer.

Bake as directed by the cake mix packaging, approximately 25 minutes, or until a toothpick inserted into the center comes out clean.

After baking, let the cake cool for a brief 10 minutes—just enough to handle but still warm.

With the end of a wooden spoon, playfully poke holes throughout the cake, making room for the sweetened condensed milk to seep in.

Gently pour the sweetened condensed milk over the cake, guiding it to fill the holes and seep into the cake.

Refrigerate the cake for a cooling 30 minutes to allow the milk to soak in thoroughly.

Following its chill time, lavish the cake with a layer of Cool Whip, an even scattering of Heath bits, and a liberal drizzle of caramel sauce.

Allow the cake to set and flavors to meld in the refrigerator for 3-4 hours, or, for the best results, leave it overnight.