Preparation Steps

• Preheat oven to 350F. Line a 9x13-inch pan with aluminum foil and spray with cooking spray; set aside.
• In a large bowl, whisk together the spice cake mix, pumpkin puree, egg, oil, and pumpkin pie spice until just combined.
• Bake for 27 to 30 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
• While the cake bakes, whisk together the sweetened condensed milk and caramel sundae topping; set aside.
• Poke holes all over the warm cake with a wooden skewer, then slowly pour the condensed milk mixture over the cake, letting it soak through.
• Chill the cake in the fridge for 15 minutes, then spread whipped topping over the surface and sprinkle with toffee bits and chocolate chips. Drizzle with salted caramel sauce.
• Refrigerate for at least 2 hours or overnight before slicing and serving.