Creamy Dreamy Pumpkin Cake

Fall means pumpkin... anything pumpkin, and I've been on one heck of a pumpkin kick! This cake is. Oh. My. Word. Simply. Divine!!! Cake and Pumpkin with Creamy Sweetened Milk and topped with Cool Whip, Toffee bits and Caramel! Can you handle it? I barely could! This is how you make it:

1 box yellow cake mix
1 (15 oz.) can pumpkin puree
1 1/2 t. pumpkin pie spice, optional
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) Cool Whip
1/2 bag Heath bits or a lg. Heath bar, crushed
Caramel Sundae Topping

Mix the cake mix, pumpkin and spice together. ONLY those three things. Pour into a greased and floured 9x13 cake pan. Bake according to cake mix box directions. Let cool 30 minutes.
Poke holes in the cake with the end of a wooden spoon, in a somewhat even pattern.
Pour the sweetened condensed milk over cake, filling up the holes. Refrigerate for 30 minutes.
Spread Cool Whip on top. Drizzle with caramel sauce and sprinkle with Heath bits. Refrigerate at least 4 hours.