Pumpkin Spice Pudding Cake

By srumbel

Pumpkin pudding and a spice Cool Whip make this cool and creamy cake a great addition to your fall parties.
from insidebrucrewlife.com

Ingredients

• 1 white cake mix
• 3 teaspoons pumpkin pie spice, divided
• 1 - 3.4 ounce box vanilla pudding
• 1 3/4 cup milk
• 1 cup canned pumpkin puree
• 1 - 8 ounce container Cool Whip, thawed

Details

Preparation time 20mins
Cooking time 48mins

Preparation

Step 1

Prepare the cake mix according to the package directions. Add 1 teaspoon pumpkin pie spice and bake in a 9x13 pan based on package directions.
Cool the cake 5 minutes, then use a wooden spoon handle to poke holes all over the cake.
Whisk together the pudding mix and milk. Stir in the pumpkin and 1 teaspoon pumpkin pie spice.
Spoon over the holes in the cake. Use the back of the spoon to push the pudding into the holes. You can also tap the cake gently on the counter to get the pudding to go into the holes. Cool completely in the refrigerator.
Stir the remaining teaspoon of pumpkin pie spice into the Cool Whip. Spread over the cooled cake. Cut into 24 squares. Store covered in the refrigerator.