Preheat oven to 350 degrees. Pour spice cake mix into a mixing bowl. Add eggs, water and pumpkin puree. Mix about 2 minutes. Pour into lightly greased 9 x 13 cake pan. Bake 25-30 minutes or until toothpick comes out clean. Cool completely. When cake is cool, use the end of a wooden spoon to poke about 30 holes in cake. Poke halfway down the cake, not all the way the bottom. Pour Jimmy’s Caramel Dip into a microwave safe dish and warm in microwave. Pour warm caramel over cake and into holes. Let caramel cool. Spread whipped topping over cake and sprinkle on toffee bits. Refrigerate 2 hours before serving. Store in fridge.
Ingredients
Directions
Preheat oven to 350 degrees. Pour spice cake mix into a mixing bowl. Add eggs, water and pumpkin puree. Mix about 2 minutes. Pour into lightly greased 9 x 13 cake pan. Bake 25-30 minutes or until toothpick comes out clean. Cool completely. When cake is cool, use the end of a wooden spoon to poke about 30 holes in cake. Poke halfway down the cake, not all the way the bottom. Pour Jimmy’s Caramel Dip into a microwave safe dish and warm in microwave. Pour warm caramel over cake and into holes. Let caramel cool. Spread whipped topping over cake and sprinkle on toffee bits. Refrigerate 2 hours before serving. Store in fridge.