Category:
Dessert

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Notes:
Just a Pinch.com

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Ingredients:
1 box yellow cake mix (If using Pillsbury gluten free, need two boxes)
1 can (14oz) pumpkin puree
1 can (14oz) sweetened condensed milk
8 oz. cool whip (or whipped cream
1/2 bag heath bits
caramel sundae sauce

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Directions:
In bowl, mix together pumpkin and cake mix. Pour into greased 9x13 pan. Bake at 350 approx. 25-30 min (check box for baking times)
Remove and let cool 10 minutes.
Poke holes using wooden spoon all over top of cake.
Pour sweetened condensed milk over top.
Refrigerate 30 min.
Spread cool whip over top. Sprinkle with heath bits adn drizzle caramel on top.
Refrigerate 3-4 hours.

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