Preheat the oven to 350°F. Lightly spray a 9x13 baking dish with baker’s spray (Baker’s joy or a generic version)

In a medium size bowl, mix together the cake mix, water, eggs and vegetable oil. Pour the batter into the prepared baking dish and bake for about 23 to 25 minutes, or until a toothpick inserted comes out clean.

Once completely cooled, slice into 1 inch cubes. The cubes do not need to be uniform in size.

Using either a stand mixer fitted with a paddle attachment, or a large (4-5 quart) mixing bowl and a handheld mixer on medium high speed, add the softened cream cheese and mix for 1 ½ - 2 minutes until the cream cheese is completely smooth.

Add the powdered sugar and continue to mix for another 1 to 1 ½ minutes until completely incorporated.

Mix in the pumpkin puree, pumpkin pie spice and vanilla until well combined and creamy.

In a trifle bowl (3.25 quart -or- 104 ounce) create a single layer of cake cubes at the bottom.

Layer half of the pumpkin mixture on top of the layer of spice cake.

Spoon ½ of 1 container of thawed whipped topping over the pumpkin layer.

Sprinkle ⅓ cup of toffee bits over the whipped topping.

Layer more cake cubes over the candy layer.

Repeat the pumpkin, the other ½ of the 1st container of whipped topping, and toffee bits over the cake cubes. You will have enough cake to make 1 final layer.

Spread the remaining whipped topping over the cake cubes.

Sprinkle the remaining toffee bits over the whipped topping layer (I used about 1 teaspoon) You can make this ahead of time and chill in the refrigerator until ready to serve.