Pumpkin Caramel Dream Cake - cooking recipe

Ingredients

1 (18 ounce) package yellow cake mix
1 (16 ounce) bottle caramel syrup
1 (8 ounce) can sweetened condensed milk
1 (400 ml) can pure pumpkin puree (not pumpkin filling)
0.5 (1 1/2 ounce) Skor candy bars, chopped or (1 lb) package Skor English toffee bit
1 (8 ounce) container Cool Whip

Preparation

In a large bowl, combine the yellow cake mix powder and full can of pumpkin.
Do not add the rest of the ingredients on the back of the cake box (eggs, water, oil, etc).
Stir well until completely combined.
Spread batter in a greased 9\" x 13\" cake pan.
Bake following the instructions on the box (typically 25-28 minutes in a 350 degree fahrenheit oven).
Let this cool for 5 minutes.
While your cake is cooling slightly, combine your can of sweetened condensed milk and 3/4 bottle of caramel.
Reserve about 1/4 cup of caramal sauce for topping.
Again - if you want to just soak the cake in condensed milk only for more pumpkin flavour in the cake and leave the caramel for the toping, feel free to do so!
Using the back of a wooden spoon, poke holes in your cake.
While your cake is still warm, pour condensed milk and caramel mixture all over the cake.
Let it soak in and allow for cake to cool completely.
When cake has completely cooled, spread the tub of Cool Whip over the cake.
Top with Skor bits and caramel sauce.
Chill in the fridge for 30 minutes to an hour, or overnight.