Caramel-Drizzled Pumpkin Poke Cake

I made this cake for Andrew's birthday, which we celebrated up in Philadelphia in early October. Unfortunately we forgot to take any pictures, but our cake looked like this one from the Pillsbury webpage. The recipe calls for a regular cake mix with a can of pumpkin added and after baking, poke holes, drizzle a can of sweetened condensed milk and two jars of hot fudge sauce, spread with a can of frosting, then add nuts and a jar of caramel sauce. Could it possible taste bad with all that?

I did make a few changes as suggested by others who rated and reviewed the cake. I used only one jar of fudge sauce, it is a pumpkin cake after all. I also questioned the wisdom (as did others) of adding the sweetened condensed milk - it just seemed to make the cake soggy. And while we all enjoyed this cake as a change from our usual purple poke cake family birthday cakes, as Kevin said "it's not going to replace it."