1-First, preheat your oven to 350 degrees to get things started on the right note. In a mixing bowl, combine the spice cake mix, 3 eggs, 1/4 cup water, and 1 can pumpkin puree, then beat for about 2 minutes until smooth. Pour this batter into a lightly greased 9×13 cake pan for even baking.

2-Once the batter is in the pan, bake it for 25-30 minutes until it springs back when touched and a toothpick comes out clean. Let the cake cool completely; you can speed this up by popping it in the fridge or freezer. After cooling, use the end of a wooden spoon to poke about 30 holes halfway down into the cake, which helps the caramel soak in nicely.

3-Next, pour the 9 oz caramel ice cream topping into those holes and over the top of the cake for that signature poke effect. Spread the 8 oz frozen whipped topping evenly across the surface, then sprinkle on the 1/2 cup toffee bits for a crunchy finish. Finally, refrigerate the cake for at least 2 hours to let everything set and flavors meld.