1box vanilla cake mix (plus ingredients needed to make cake: eggs, oil, water)
1(30 oz)can Pumpkin Pie Filling Mix
1(12 oz)can evaporated milk
1(3.5 oz)box instant vanilla pudding
2tsppumpkin pie spicedivided use
1(8 oz)tub whipped toppingthawed (COOL WHIP)
Preheat oven to 350F degrees.
Spray a 9 x13 baking dish with non-stick cooking spray.
Prepare cake mix according to package directions (using eggs, oil & water).
Pour cake batter into prepared baking dish (don't bake yet!)
Combine contents of can of pumpkin pie mix with eggs and evaporated milk and one teaspoon pumpkin pie spice.
Slowly pour the pumpkin pie mix right onto the cake batter (over the entire cake).
Bake for about 50-60 minutes.
The cake will look a little darker than what you're used to and that’s normal. (fear not - there will be layers under there!)
Allow cake to cool completely - at least a couple of hours.
Once cake is cooled, begin making topping.
Combine package of instant pudding with teaspoon pumpkin pie spice.
Then pour in cold milk.
Whisk mixture until pudding begins to thicken.
Then gently fold whipped topping into the pudding.
Spread topping onto cooled cake.
Optional: Sprinkle some mini cinnamon chips on top of finished cake. Keep refrigerated if not eating immediately.You can serve it immediately but I would recommend popping it in the fridge for at least an hour.