I wanted to come up with a few new recipes for the up coming Halloween holiday, for my grand children. So far, I have made this and taste tested it on them and they LOVE it, especially the candies, lol. And I find I like this cake better than the usual poke cakes, ( including mine, lol,) because the cake layer gives it a little density and holds up better to the pumpkin and the cool whip or whipped cream. I used both candies and baking chips, but you can use either/or, or both. I also think I'm going to try maybe sprinkling a little crumbled chocolate cookies on top...not sure yet, lol.
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vanilla cake mix, and called for ingredients
30 oz can pumpkin pie mix, not pure pumpkin
12 oz can evaporated milk
instant vanilla pudding mix
pumpkin pie spice
thawed cool whip or homemade whipped cream
either mini cinnamon baking chips or hershey's pumpkin flavored baking chips, ( which is what i used.) for decorting
1Heat oven to 350. Spray a 9" x 13" baking pan w/ cooking spray. In a lg bowl, beat cake mix w/ called for ingredients, ie...eggs, oil, etc. Pour mix into pan, smooth out w/ a spatula.
2In another large bowl, beat pumpkin pie mix, eggs, evaporated milk and 1 tsp pumpkin pie spice until combined. Pour over the cake batter in pan. Bake about 50 minutes or until a toothpick inserted comes out, not dry, but just a little moist. Let the cake cool. In a medium bowl, beat pudding mix , remaining pumpkin pie spice and milk. Let sit for a minute to thicken. If using cool whip, fold it into the pudding mix and spread over cake. If using homemade whipped cream, spread the pudding mix over cake and then the whipped cream.
3To decorate the top, I place the pumpkin candies on top, every few inches and in between the pumpkin candies, I sprinkle a few of the cinnamon baking chips. Refrigerate until serving. Refrigerate any left over cake.