Anything & Everything Pumpkin Cake

Any time I make a dessert for something or someone else besides my family they just act like it's so horrible that it's not for them and they always want some really bad.  So after making the Pumpkin Pound Cake last week for a dinner at our church I knew I would have to make something for my family over the weekend.  I had so many recipes pinned containing pumpkin I couldn't believe it.  I ended up going with this recipe from Clever Housewife and the whole family loved it!  The only thing I did different was add chocolate chips to mine and use a whole bag of Heath bits on top of cake.  I personally did not care for chocolate chips being added but my husband seemed to really like them in the cake.  Next time I make this I think I will mix some heath in the cake mix and add more heath to the top of cake.

Ingredients
1 box yellow cake mix
1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
1 tsp pumpkin pie spice
1 cup chocolate chips if desired
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. tub cool whip
1 bag Heath Bits
Caramel Sundae Sauce

Preheat oven to 350 degrees

-In a large bowl, mix together the cake mix, spice and pumpkin puree until a smooth batter forms. Pour batter into a greased 9×13 baking dish, and bake according to the directions on the cake mix box (approx 23-28 mins).
-Remove cake from oven and let cool for about 10 minutes after baking.
-Using the end of a wooden spoon to poke holes all over the top of the cake.
-Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
-Refrigerate for 30 minutes.
-Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and -drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
-Refrigerate for 3-4 hours, or overnight (best).