Easy Pumpkin Cake

I saw this recipe on Facebook this morning and wanted to try it.  Why?  Because I've been wanting to make something with pumpkin, 'cause ya know with fall arriving in two days, and it was easy.  The kid thought it was pretty good, especially because it's topped with whipped cream (I let him test it first).  I can't complain.  Although, I think next time I will do what another person suggested on the Facebook page where the recipe came from.  Use a spice cake rather than a yellow cake.  It just needs something else.

•1 box yellow cake mix
•1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
•1 – 14 oz. can sweetened condensed milk (fat free is ok)
•1 – 8 oz. tub cool whip (lite is ok)
•½ bag Heath Bits
•Caramel Sundae Sauce

Instructions
1.In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2.Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
3.Remove cake from oven and let cool for about 10 minutes after baking.
4.Using the end of a wooden spoon to poke holes all over the top of the cake.
5.Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
6.Refrigerate for 30 minutes.
7.Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top.                                                                                                          8.Refrigerate for 3-4 hours, or overnight

I didn't add the Heath bits or caramel either.  Just didn't think it really needed it.

You just see a little bit of the sweetened condensed milk oozing out in the corner.  I never realized how much it tastes like caramel.