Pumpkin Better than... Cake

I am not a huge fan of cake. In fact, I don't really like it at all. But I do love Pumpkin, and this recipe had rave review's, so I was willing to give a shot. Oh man, I am so glad I did! It was so delicious and moist and addicting! I sent some over to my sister and to my in-laws just so I wouldn't eat the whole 9x13 pan myself.

This would make a great dessert to bring to Thanksgiving dinner or even Christmas dinner.

Pumpkin Better than... Cake
submitted by Michelle
(from Something Swanky)


Ingredients
1 box yellow cake mix
1 small can pumpkin puree
1 - 14 oz. can sweetened condensed milk
1 - 8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce

Instructions
Mix together the cake mix and the pumpkin puree (DO NOT add the other ingredients on the cake mix box).
 Pour batter into a well greased 9x13 baking dish. Bake at 350º according to the directions for a 9x13 cake on the cake mix box.
Let cool for about 10 minutes 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, filling the holes. Refrigerate for 30 minutes.
Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Notes
DO NOT USE PUMPKIN PIE FILLING. YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO BAKE CORRECTLY. The cake mix + pumpkin puree version of pumpkin cake may not be for everyone. I like it just fine, especially when it's soaked in SCM and caramel. But if you're not sure about it, feel free to substitute your own pumpkin cake recipe as the cake base. DO NOT mix together the pumpkin, cake mix, and the other ingredients on the back of the cake mix box!!!! ONLY mix the cake mix and the pumpkin puree. You must let the sweetened condensed milk soak in all the way. Letting it sit overnight will yield best results. Use the bottom of a wooden mixing spoon to poke the holes in the cake-- it's just the right size.