pumpkin super easy caramel toffee cake

How To Make pumpkin super easy caramel toffee cake

• Step 1
  Mix the cake mix, three eggs, pumpkin pie spice and 3 eggs
• Step 2
  Pour batter in 9 x 13 pan and bake according to the baking instructions on the box of the cake mix until a toothpick placed in the middle comes out clean.
• Step 3
  Let cake cool 10 mins then poke holes in rows across the cake and pour the sweeten condensed milk wait about 5 minutes and squeeze the caramel syrup over the cake. I squeeze about a 1/4 of the bottle put you can squeeze how much you want. Let cake completely cool
• Step 4
  Once cake has completely cooled, whip the heavy whipping cream with the powered sugar, vanilla, and almond extract until stiff and use to frost cake. Once frosted sprinkle toffee bits and squeeze some more caramel syrup. Place in your fridge for 4 to 8 hours.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!