Preheat your oven to 350 degrees Fahrenheit and line a 9×13-inch baking pan with aluminum foil, leaving some overhang to make lifting the cake easier. Spray the foil lightly with cooking spray.

In a large mixing bowl, combine spice cake mix, pure pumpkin puree, eggs, vegetable oil, and pumpkin pie spice. Beat on medium speed for about three minutes until smooth, scraping down the sides as needed.

Pour the batter into the prepared pan and spread it evenly. Bake for 27 to 30 minutes or until a toothpick comes out clean. Let it cool on the counter for about ten minutes.

In a medium bowl, whisk together the sweetened condensed milk and caramel sundae topping until smooth.

Use the handle end of a wooden spoon to poke holes all over the cake, spacing them about an inch apart.

Slowly pour the caramel mixture over the top of the cake, making sure it gets into the holes. Chill in the fridge uncovered for about 15 minutes.

Spread whipped topping over the cake, then sprinkle with toffee bits and mini chocolate chips. Drizzle with salted caramel sauce.

Cover the cake and refrigerate for at least two hours or preferably overnight before serving.