PUMPKIN BUTTER PECAN POKE CAKE

Ingredients:

• 1 box Butter Pecan cake mix
• 14 oz Pumpkin Puree
• 1 tsp Pumpkin Pie spice
• 14 oz. can fat-free sweetened condensed milk (or full flavor)
• Caramel Ice Cream Topping (approx 1/2 to 1 cup - depending on your preference)
• 1 box (1 ounce) instant Pumpkin Pie Jell-O Pudding
• 1 cup Almond Milk
• 8 oz. tub Cool Whip
• 1/4 cup Heath English Toffee Bits
• 1/4 cup Pecans, chopped

How to Make It:

1. Heat oven to 350°.
2. Spray a 13x9-inch pan with non-stick spray.
3. In large bowl, beat cake mix, pumpkin, and pumpkin pie spice with electric mixer on low speed until moistened and forms a batter, scraping bowl occasionally.Pour into pan. 
4. Bake 35-45 minutes until a toothpick inserted comes out clean.
5. Let cool for about 10 minutes after baking. 
6. Using the bottom of a wooden spoon, poke holes all over on the top of the cake.
7. Pour the sweetened condensed milk over the cake, filling in all the holes until gone.
8. Take the caramel sauce and pour or squirt some caramel into each of the holes on the cake. Don't go overboard, a little goes a long way.
9. Prepare the instant pumpkin pudding according to the directions on the box, but use 1 cup of Almond Milk as this recipe calls out, (if using reg or skim milk, double the amount to 2 cups), then continue to complete the pudding according to the box directions.
10. Pour pudding over sweetenened condensed milk and caramel layer of cake spreading evenly on top of the cake.and refrigerate for 30 minutes.
11. Spread the Cool Whip over the top of cake.
12. Sprinkle the Heath bits and pecans over the Cool Whip, then drizzle some caramel on top of that.
13. Refrigerate for 4 hours, or overnight.
14. Store cake loosely covered in refrigerator.

Notes:
Do not add the other ingredients on the cake mix box, when making cake.
The more you let the sweetened condensed milk, caramel and pudding soak in the cake, the better.