1Mix the cake mix, three eggs, pumpkin pie spice and 3 eggs
2Pour 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.
3Let 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
4Once 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.