• Preheat Oven: Preheat oven to 350°F. Grease a 9x9 baking pan well.
• Prepare Batter: In a large bowl, mix together the dry cake mix, pumpkin pie spice, and the pumpkin. The batter will be thick. Pour batter into prepared pan.
• Bake: Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Let cake cool completely.
• Poke and Soak: If desired, turn the cake onto a serving platter. Use the handle of a mixing spoon to poke holes all over the top of the cake. Pour sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for at least a few hours, but overnight is best.
• Add Topping: Spread the whipped topping over the cake, or make the whipped cream cheese frosting by beating together the whipped topping, cream cheese, and powdered sugar until smooth. If desired, sprinkle toffee bits or caramel sauce, or both, over the top. Keep refrigerated.

Air Fryer Instructions

• Preheat Air Fryer: Preheat the air fryer to 320°F (160°C)
• Prepare the Batter: In a large bowl, mix together the dry cake mix, pumpkin pie spice, and the pumpkin. The batter will be thick.
• Air Fry: Pour batter into an air fryer cake barrel or oven-safe dish that fits in your air fryer basket. Cook for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cake cool completely.
• Topping: Pour sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for at least a few hours, but overnight is best. Top with whipped cream topping.