Thanksgiving Poke Cake

1 spice cake mix

1 cup pumpkin puree

3 eggs

1/3 cup vegetable oil

1/3 cup water

1 cup pecans, chopped

1 can sweetened condensed milk

1 cup Braum's Caramel sauce, warmed

1 container Cool Whip

1/2 cup toffee bits

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray. In a large bowl mix together the cake mix, pumpkin puree, eggs, vegetable oil, and water for 2 minutes until all lumps are gone and it is smooth. Add the nuts in and then place in the baking sheet. Bake for 25-30 minutes or until done. Remove from the oven and poke the cake all over with a skewer or a toothpick. Pour the sweetened condensed milk over the cake. Then pour the warm caramel. Place in a refrigerator for at least 3 hours or even better…overnight. Spread the Cool Whip over the top and then sprinkle with toffee bits. Serve.