In a large mixing bowl beat pumpkin, oil, butter, and sugar until well combined.
Add vanilla and eggs, mixing after each addition.
Add baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and mix until well incorporated.
Add flour and mix well.
Pour cake batter into a greased 9x13" pan. Bake for 30 minutes or until tester inserted into the center of the cake comes out clean.
Filling
After baking, allow the cake to cook about ten minutes. Then, with the end of a wooden spoon, poke holes all over the cake, leaving at least an inch between holes.
Spread butterscotch pudding over the cake. It will fill in the holes and there will be some left on top.
Topping
After the cake has cooled completely, spread whipped topping over the cake and sprinkle with toffee bits. Chill for at least 2 hours.
If desired, drizzle with chocolate sauce before serving.
Store covered in the refrigerator.
Keyword fall dessert, holiday dessert, poke cake, pumpkin cake