Ingredients:

  • 1 box (15.25 oz) Spice Cake Mix
  • 1 can (15 oz) Pumpkin Puree
  • 3 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 tsp pumpkin pie spice
  • 1 can (14 oz) sweetened condensed milk
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1/2 cup whole milk
  • 1 tub (8 oz) whipped topping
  • 1/2 tsp ground cinnamon
  • 1/4 cup chopped pecans

Instructions:

  1. Preheat oven to 350°F (175°C) and thoroughly grease a 9x13 inch baking pan with butter or non-stick spray.
  2. In a large bowl, combine the spice cake mix, pumpkin puree, eggs, melted butter, and pumpkin pie spice.
  3. Beat on medium speed for 2 minutes until the batter is smooth and deep orange.
  4. Spread batter evenly into the pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
  5. While the cake is still warm, use the end of a wooden spoon or a straw to poke holes across the surface in a grid pattern, spacing holes about 1 inch apart. Poke only 3/4 of the way down to avoid hitting the pan bottom.
  6. In a small bowl, whisk together the sweetened condensed milk, instant pudding mix, and whole milk until smooth.
  7. Pour the filling mixture evenly over the cake, ensuring it saturates the holes.
  8. Refrigerate the cake for 2 hours to allow the filling to set.
  9. Spread whipped topping over the chilled cake and garnish with ground cinnamon and chopped pecans.