Pumpkin Layered Cake

    Every year around Thanksgiving, our youth group holds a luncheon to raise funds for summer camp. I must say, it went very well this year. The kids did such a great job! I made my homemade cranberry sauce, a fall punch, and a pumpkin layered cake! This cake has a layer of yellow cake on top and a layer of pumpkin pie underneath! Top it with a pudding spiced whipped topping and you can't go wrong!

Pumpkin Layered Cake

Ingredients:

  For the cake:

- 1 box of cake mix, plus the ingredients to make the cake

- 1 (30 ounce) can of pumpkin pie mix

- 1 (12 ounce) can of evaporated milk

- 2 eggs

- 1 teaspoon of pumpkin pie spice

  For the topping:

- 1 (3.5 ounce) package of vanilla pudding mix

- 1 cup of cold milk

- 1 teaspoon of pumpkin pie spice

- 1 (8 ounce) tub of whipped topping

    Preheat oven to 350 degrees. Prepare the cake mix as directed and pour into a greased 9x13 baking pan. Mix together the pumpkin pie mix, evaporated mik, eggs, and pumpkin pie spice. Pour the pumpkin mixture over the top of the cake batter. Bake the cake for 45-50 minutes, or until dark brown and no longer giggly. In a separate bowl, whisk together the vanilla pudding mix, pumpkin pie spice, and milk. Fold the whipped topping into the pudding and place in the fridge to chill for at least an hour. Once the cake is cooled, top with the topping. I like to pipe it on top with a ziplock bag. You could go a step further and top with some sprinkles or a bit of cinnamon!

The kiddos enjoying some lunch after their hard work!