1 yellow cake mix
1 can pumpkin
1 t pumpkin pie spice
1 can sweetened condensed milk
cool whip
In a bowl whisk cake mix and pumpkin pie spice, stir in pumpkin.
Pour into a greased 13×9 inch pan. Bake at 350 degrees for 30 minutes.
Cool completely; use a wooden spoon to poke holes in top of cake. Pour sweetened condensed milk over top making sure all the holes are filled.
Place in refrigerator for 1 hour. Spread cool whip over cake; return to refrigerator till ready to serve. Garnish with chocolate shavings, toffee bits and caramel sauce.
Store in refrigerator.
