1 yellow cake mix
15 oz. can pumpkin puree, not pie filling
1 t. pumpkin pie spice
14 oz. can sweetened condensed milk
8 oz. cool whip, thawed
1/2 bag heath bits
1 jar caramel sauce
Combine cake mix, spice, and pumpkin intil smooth. Pour in sprayed 9x13 dish. Bake according to directions on cake box. Remove from oven and cool 10 minutes. Poke holes all over cake using wooden spoon handle. Pour condensed milk over top. Refrigerate 30 minutes. Remove from refrigerator and spread cool whip over top. Sprinkle with heath bits and drizzle caramel on top. Refrigerate overnight before serving.
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