In a large mixing bowl, combine yellow cake mix, pumpkin puree, and sweetened condensed milk. Mix on medium speed for 2-3 minutes until smooth.

Preheat oven to 350°F (175°C) and pour batter into a greased 9x13-inch baking dish. Bake for 45-60 minutes, until a toothpick comes out clean.

Let cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely, about 30 more minutes.

Once cooled, spread Cool Whip evenly over the cake’s surface.

Sprinkle Heath bits over the Cool Whip and drizzle with caramel sauce if desired.

Cut into squares and serve chilled or at room temperature. Enjoy!