Pumpkin Poke Cake
1 box spice cake mix
1- 15 oz can pumpkin (NOT THE PIE FILLING just the PUMPKIN PUREE)
1-14 oz can sweetened condensed milk
1-8 oz tub whipped topping
1/2 bag Heath Bits (the kind with chocolate on them)
Caramel Ice Cream Topping
Mix cake and pumpkin (NOT THE INGREDIENT ON THE BOX...JUST THE cake mix itself). Pour batter into a 9x13 cake pan sprayed with cooking spray. Bake at 350 degrees for 23-25 minutes or until done. Let cool for 10 minutes. Using the handle of a wooden spoon, poke holes in the top of cake. Pour condensed milk over the cake, filling all the holes. Refrigerate for 30-45 minutes. Spread whipped topping over cake. Sprinkle with Heath bits and drizzle with caramel ice cream topping. Refrigerate OVER NIGHT. Cut and serve!