Preheat your oven and prepare the spice cake mix according to package instructions. Stir in the pumpkin puree and pumpkin pie spice.
Bake the cake in a 9×13-inch pan as directed on the package.
Poke and Fill:
Once baked, remove the cake from the oven and allow it to cool slightly.
Using the handle of a wooden spoon, poke holes all over the surface of the cake.
Prepare the Pudding Mixture:
In a mixing bowl, whisk together the instant pudding mix, cold milk, and cinnamon until the mixture begins to thicken, about 2 minutes.
Pour the pudding mixture over the cake, spreading it evenly and ensuring it fills the holes.
Chill:
Refrigerate the cake for at least 2 hours to allow the pudding to set.
Add the Topping:
After the cake has chilled, spread the whipped topping over the entire cake.
If desired, drizzle caramel sauce over the whipped topping, then garnish with pumpkin-shaped candies and crushed graham crackers or cookie crumbs.
Serve:
Slice and serve, enjoying the creamy, spiced layers of this festive dessert.
Enjoy this wonderfully spiced and creamy pumpkin dessert that’s sure to be a hit at your autumn gatherings! 🍂
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