Step 1

Preheat oven to 350.

Step 2

Mix together the yellow cake mix, pumpkin puree, and pumpkin pie spice until it forms a batter.

Step 3

Pour into a well-greased 9x13 pan. Bake for 35-45 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Step 4

Let cool completely.

Step 5

Using the bottom of the handle of a wooden spoon, poke holes all over the top of the cake (about 1 inch apart).

Step 6

Mix together sweetened condensed milk and 1/2 of the jar of caramel topping. Pour evenly over the cake.

Step 7

Cover and chill in the fridge for 1 hour.

Step 8

Right before serving, mix the Cool Whip and cinnamon. Spread over the top of the cake.

Step 9

Sprinkle Heath or Skor bits over the top of the cake and drizzle with the remaining caramel topping.