1. Prepare the Cake Batter

First things first, grab a large bowl and mix together the yellow cake mix and the pumpkin puree. Don’t worry if it seems a bit thick; just keep stirring until a smooth batter forms. Pro tip: Using pumpkin puree instead of oil and eggs makes this cake extra moist and flavorful.

2. Bake the Cake

Next, pour the batter into a greased 9×13-inch baking dish. Smooth it out evenly with a spatula. Preheat your oven to 350°F (175°C) and bake according to the directions on the cake mix box. This usually takes about 23-28 minutes, but you’ll want to keep an eye on it. When a toothpick inserted into the center comes out clean, you know it’s done!

3. Cool the Cake

Once baked, take the cake out of the oven and let it cool for about 10 minutes. It’s essential to let it cool slightly before the next step, so the flavors really soak in.

4. Poke Holes in the Cake

Now for the fun part! Using the end of a wooden spoon, poke holes all over the top of the cake. The holes should be spaced evenly across the cake and deep enough to allow the next ingredient to seep in.

5. Add Sweetened Condensed Milk

Pour the sweetened condensed milk over the cake, making sure it fills the holes and soaks into every inch. This step is key to making this cake super moist and sweet.

6. Refrigerate the Cake

Pop the cake into the refrigerator for about 30 minutes. This helps the condensed milk set and the flavors start to meld together.

7. Add Toppings

Remove the cake from the fridge and spread the Cool Whip evenly over the top. Then, sprinkle the Heath bits generously over the Cool Whip. Finally, drizzle caramel sundae sauce on top. If you prefer a less sweet dessert, feel free to use less caramel.

8. Chill Before Serving

For the grand finale, refrigerate the cake for 3-4 hours or, even better, overnight. This chilling time allows the flavors to meld, making every bite unforgettable.