½ bag Heath bits (find by chocolate chips in the grocery store)
Instructions
Preheat oven to 350 degrees
In a bowl mix 1 box of yellow cake mix, 1 egg, ⅓ cup sour cream, 1 can pumpkin puree, and 1 tsp cinnamon
Cook for 30-40 minutes or until you can stick a toothpick in the middle and have it come out clean (30 was perfect for me but it may cook slower at lower elevations)
Allow cake to cool for about 30 minutes
Poke holes throughout cake with the end of a wooden spoon (or something else about the size of a dime)
Drizzle sweetened condensed milk evenly over cake so that is seeps into the holes in the cake
Then do the same thing with ¼ cup of caramel topping
Allow to cool in fridge for about an hour
Whip up Cool whip, vanilla, softened cream cheese, and powdered sugar in a bowl to make
frosting
Spread evenly over top of cake with a rubber spatula
Top with Heath bits and drizzle ¼ c caramel topping over the top
Allow to sit in fridge for 2-3 hours
Serve!
Notes
The longer this sits in the fridge the better....so you may want to make the cake the night before so the finished product can sit in the fridge overnight
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/perfect-pumpkin-poke-cake/