Ingredients

The following ingredients have 12 Servings
  • 1 box yellow cake mix (prepared)
  • 15 oz Pumpkin Puree (can)
  • ½ cup evaporated milk
  • ½ cup heavy cream
  • 3 eggs
  • 1 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1 box instant vanilla pudding mix (small)
  • 1 tsp International Delight Pumpkin Spice Creamer
  • 8 oz Whipped Topping (thawed)

Instruction

  • Preheat oven to 350 degrees F.
  • Prepare box of cake mix according to package instructions, then pour into a lightly greased or parchment lined 9"x13" cake pan. Set aside. Don't bake yet.
  • In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour or spoon the pumpkin pie mixture evenly all over the cake mix.
  • Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
  • While the cake cools, make the topping. Place the vanilla pudding mix into a large bowl, add the International Delight Pumpkin Spice Cream and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the whipped topping until it's completely combined. Spread on top of the cooled cake.
  • You can serve now, or chill the cake, and serve when chilled.Dairy Free
  • Use 1 cup canned coconut milk in place of the evaporated milk & heavy cream. Also use a dairy free cake mix. For the topping you can omit or use SoDelicious Dairy Free coconut whipped topping and Silk MilkGluten Free
  • Use a gluten free cake mix.