Preheat oven to 350 degrees.

Reserve 10 MILKY WAY® Brand FUN SIZE® bars to be used in the drizzle. Chop the remaining candy. Reserve 1/2 cup of chopped candy for decoration.

Combine the flour, baking powder, cinnamon, ginger, baking soda and salt, and set aside.

In a separate bowl, cream the butter with the sugar. Add the eggs, one at a time, and stir in the pumpkin puree. The mixture will be loose and wet.

Using a low speed blender, mix the flour with the batter, one third at a time. Blend well after each addition. Stir in the apple cider until smooth.

Spoon half of the batter into a greased and floured bundt pan. Using the chopped candy, make a layer on top of the batter. Cover with the remaining batter (leaving the reserved 1/2 cup of chopped candy for decoration).

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool completely.

Gently loosen the sides of the cake from the pan, and invert it onto a cake plate. Unmold the cake from the pan, letting it carefully slip out.

To make the drizzle, melt the reserved MILKY WAY® Brand FUN SIZE® bars with condensed milk, either in a saucepan over medium low heat, or for about 20-30 seconds in the microwave. Drizzle the MILKY WAY® mixture over the top of the cooled cake. Decorate the top of the cake with a sprinkle of the 1/2 cup of reserved chopped candy.