Make pumpkin cake: Mix together dry ingredients; add in remaining ingredients; stir until smooth; bake.

Use a straw or handle of a wooden spoon to poke holes in the warm cake.

Slowly pour the sweetened condensed milk over the top; cover completely; allow to cool.

Make topping: Whip cream cheese in a bowl; mix in powdered sugar and vanilla; add whipped topping; stir.

Spread frosting over cooled cake; sprinkle with crunchy toffee bits and pecans.

Refrigerate for a few hours before serving.