1 box yellow cake mix 1 small can pumpkin puree 1 – 14 oz. can sweetened condensed milk 1 – 8 oz. tub cool whip Heath Bits (found near baking items) Caramel Sundae Sauce

• Preheat the oven to 350 degrees and coat a 9×13 baking dish with cooking spray. • In a bowl mix the pumpkin puree and the cake mix with a hand mixer until smooth. ONLY mix the dry cake mix with the pumpkin, do not add in any of the ingredients the box calls for. Once the batter is smooth, beat for one more minute (this makes the cake more fluffy!). • Pour the mix into the baking dish and bake according to the directions on the box. Tip: bake to the minimum time and test with a toothpick, you can always bake it a little longer if it’s not ready! • Let the cake cool for about 10 minutes and then take the end of a wooden spoon and poke holes all over. • Poor the entire can of the sweetened condensed milk over the cake and spread it with a spatula. Cover dish with plastic wrap and let it chill in the fridge for hours. The longer the better! Best advice is to let it sit over night, or from early in the am for a night time serving! • Spread the Cool Whip on top. • Then drizzle the caramel sauce over. Drizzle as much as you want! • Sprinkle Heath bits on top, again sprinkle as much as you want! • Serve a slice and try not to eat the entire cake • Note: you could try a spice cake mix instead of the yellow mix to try something different!