Pumpkin Cream Cake

Mix the yellow cake mix and pumpkin purée together. Bake at 350°F for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool on the counter for 5 minutes. Using the handle of a wooden spoon, poke evenly spaced holes over the entire cake. Cover the cake with sweetened condensed milk, spreading it as evenly as possible. Refrigerate for 30 minutes to allow the milk to set up. Spread the entire tub of whip topping over the cake. Drizzle on all optional toppings (caramel sundae sauce, toffee bits, graham crackers) and refrigerate for 4 hours or overnight before serving.