Preparation Steps

• Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with aluminum foil and spray with cooking spray; set aside.
• In a large bowl, add the cake mix, pumpkin puree, egg, oil, and pumpkin pie spice. Beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
• Pour the batter into the prepared baking pan and spread evenly.
• Bake for about 27 to 30 minutes, or until the cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
• While the cake bakes, combine the sweetened condensed milk and caramel sundae topping in a medium bowl and whisk to combine; set aside.
• Remove the cake from the oven when done. Immediately use the blunt end of a wooden spoon or a skewer to poke holes all over the cake, approximately 60 evenly spaced holes.
• Slowly pour the sweetened condensed milk and caramel mixture over the warm cake, taking your time to evenly distribute it, ensuring it seeps into the holes.
• Place the cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping, to prevent it from melting.
• Remove the cake from the fridge, evenly spread the whipped topping over the surface. Evenly sprinkle with toffee bits and mini chocolate chips. Finally, evenly drizzle with the salted caramel sauce.
• Cover the cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving to allow the flavors to meld and the cake to fully set.