pumpkin boston cream pie

How To Make pumpkin boston cream pie

• 1

  For the cake: Preheat oven to 350ºF. Line 2 8-inch rounds with foil or parchment and spray with non-stick cooking spray. Mix together the cake mix, pumpkin, milk, vanilla, and pumpkin pie spice until batter forms (it's okay if it's a little lumpy). Divide the batter into the two prepared cake pans. Bake for 30 minutes or until toothpick inserted comes out clean. Let cool completely.
• 2

  For the filling: Whisk together the milk and pudding mix. Fold in the Cool Whip. Cover and chill for 30 minutes.
• 3

  Assembly: Level each of the cakes with a long serrated knife. Place one cake on the serving dish and top it with the chilled filling (I used about 3/4 of the filling I had prepared). Allow to chill on the cake for 30 minutes before placing the second cake on top. Melt the chocolate frosting in the microwave (about 30 seconds) and pour over top of the cake. Chill for at least another 10 minutes before serving.
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