Ingredients:
 
 
1 box of yellow cake mix PLUS ingredients needed to make it (the eggs, water, oil, etc.)

 
1 (15oz) can Pumpkin Puree
1/2 cup evaporated milk
1/2 cup heavy cream
3 eggs
1 cup brown sugar
1 tsp pumpkin pie spice
 
 
1 (4 serving size) box vanilla instant pudding mix
1 tsp pumpkin pie spice
1 cup cold milk
8 oz Cool Whip, thawed
 
Directions:

Preheat your oven to 350 degrees.
   
Prepare the cake mix according to package instructions, and pour it into a lightly greased 9"x13" cake pan. Set aside but DO NOT BAKE.
   
Whisk together the pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice in another mixing bowl until smooth. Slowly pour the pumpkin pie mixture evenly over the cake mix, making sure it gets into the corners.
 
Carefully place cake into the oven and bake for 50-60 minutes or until a toothpick inserted into cake mix comes out clean. Remove the cake from the oven and let it cool to room temperature. NOTE: The cake might be slightly darker than normal, but still tastes great.
   
Make the frosting by placing the vanilla pudding mix into a large mixing bowl. Add the pumpkin pie spice and the cold milk. Whisk the mixture until all the ingredients are combined and the pudding is starting to thicken.
 
Gently fold the Cool Whip into the mixture until it's completely combined and spread the mixture on the top of the cooled cake.
   
Serve immediately, or serve chilled. Either way the cake tastes great.