|1 Yellow Cake Mix|
|14oz Can Pumpkin Puree|
|1/2 Tsp Ground Cinnamon|
|1/4 Tsp Ground Nutmeg|
|1/4 Tsp Ground Ginger|
|1/8 Tsp Ground Cloves|
|1 Can Condensed Milk|
|1 Cup Heavy Cream|
|1/2 Cup Powdered Sugar|
|1 Cup Heath Bar Bits|
|Caramel Ice Cream Topping|
Sweet Taste of Pumpkin
Preheat oven to 350°F.
Grease a 9 x 9 baking dish and set aside.
make the cake
In a large mixing bowl, mix together the yellow cake mix (do not add the other ingredients on the cake mix box), pumpkin puree and the spices until a batter forms.
Pour batter into the prepared baking dish and bake for 35 to 40 minutes or until a toothpick inserted comes out clean. Let the cake cool completely after baking before starting next step.
Using the bottom of a wooden spoon, poke holes all over the top of the cake. Pour the can of the sweetened condensed milk over the cake, filling all the holes.
Refrigerate for 1 hour or until the sweetened condensed milk has soaked into the cake.
MAKE THE FROSTING
In a mixing bowl, beat heavy cream using an electric mixer until stiff peaks form. Fold in powdered sugar. Spread whipped cream over the top of the cake.
Sprinkle the toffee bits over the entire cake and drizzle with caramel topping over the cake.
Refrigerate for at least 3 hours before serving. Keep stored in the refrigerator.