My favorite fall dessert

I absolutely love the holidays, getting together with family and loved ones. I feel like the holidays are the one time when we all stop and make time for family and loved ones.  I always make my usual things for thanksgiving but every year I add one new item and if I love it, I add it to my recipe book for next year. The items I make for Thanksgiving every year are my homemade cranberry sauce, pork pie(family tradition), crescent roll stuffing, jalapeño popper stuffed bread, mini apple pies. This year I'm adding my FAVORITE fall dessert! Are you ready? Pumpkin Caramel Poke Cake! Recipe will be under the photo. What's even more amazing about this dessert is how easy it is to make it. I will also attach the link to where I found it. 

INGREDIENTS:

• one 16.50-ounce box spice cake mix
• one 15-ounce can pumpkin puree (not pumpkin pie mix)
• 1 large egg
• 1/3 cup canola or vegetable oil
• 2 teaspoons pumpkin pie spice
• one 12-ounce can sweetened condensed milk
• one 12-ounce jar caramel sundae topping
• one 8-ounce container whipped topping, thawed (I used fat free)
• 1/2 cup toffee bits
• 1/2 cup mini semi-sweet chocolate chips
• 1/3 cup salted caramel sauce (storebought or homemade, regular caramel sauce or caramel sundae topping may be substituted)

DIRECTIONS:

1. Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
2. To a large bowl, add the cake mix, pumpkin puree, egg, oil, pumpkin pie spice, and beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
3. Bake for about 27 to 30 minutes, or until cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
4. While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside.
5. Remove cake from the oven when it’s done and use the blunt end of a wooden spoon to poke holes all over the cake. I didn’t count but I estimate I poked the cake in about 60 places, evenly spaced over the surface.
6. Slowly pour the sweetened condensed milk and caramel mixture over the cake, taking your time to evenly distribute it. Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
7. Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle with toffee bits, chocolate chips, and evenly drizzle with salted caramel sauce. Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving. 

Heres where I found it of course have to thank Pinterest for leading me to it!

Let me know what you think of it if you end up trying it! Now I'm so excited for Thanksgiving because I'm adding this to my things I'm bringing!!

love always Meg!