Step 1

Preheat oven to 350 degrees.

Step 2

Pour spice cake mix into a mixing bowl. Add eggs, water, and pumpkin puree. Beat about 2 minutes.

Step 3

Pour into lightly greased 9x13 cake pan.

Step 4

Bake 25-30 minutes until cake springs back when touched and a toothpick comes out clean.

Step 5

Cool completely (you can place in the fridge or freezer to cool if desired).

Step 6

When the cake is cool, use the end of a wooden spoon to poke about 30 holes in the cake.

Step 7

Poke halfway down the cake, not all the way to the bottom.

Step 8

Pour ice cream topping in holes and over cake.

Step 9

Spread whipped topping over cake and sprinkle on toffee bits.

Step 10

Refrigerate 2 hours before serving.