1 pkg (2-layer size) yellow cake mix
1 box (3.4-oz) pumpkin spice instant pudding mix
1 can (12-oz) evaporated milk, divided
1 can (14-oz) sweetened condensed milk
1/2 cup sour cream
1/2 tsp pumpkin pie spice
2 cups frozen whipped topping, thawed
Preheat oven to 350 degrees.
Grease and flour a 9 x 13-inch baking pan; set aside.
Prepare cake mix according to the package directions. Add in the dry pudding mix and 1/4 cup of the evaporated milk. Pour into the prepared pan and bake according to directions on cake mix box.
Allow cake to cool in the pan for 10 minutes. Pierce with a large fork at 1/2-inch intervals.
In a blender, combine the sweetened condensed milk, remaining evaporated milk, sour cream, and spice, blend until well blended. Slowly pour over the cake in the pan. Refrigerate for 1 hour.
Frost cake with the whipped topping before cutting to serve. Garnish by sprinkling ground cinnamon lightly over the top, if desired.
1 can (12-oz) evaporated milk, divided
1 can (14-oz) sweetened condensed milk
1/2 cup sour cream
1/2 tsp pumpkin pie spice
2 cups frozen whipped topping, thawed
Preheat oven to 350 degrees.
Grease and flour a 9 x 13-inch baking pan; set aside.
Prepare cake mix according to the package directions. Add in the dry pudding mix and 1/4 cup of the evaporated milk. Pour into the prepared pan and bake according to directions on cake mix box.
Allow cake to cool in the pan for 10 minutes. Pierce with a large fork at 1/2-inch intervals.
In a blender, combine the sweetened condensed milk, remaining evaporated milk, sour cream, and spice, blend until well blended. Slowly pour over the cake in the pan. Refrigerate for 1 hour.
Frost cake with the whipped topping before cutting to serve. Garnish by sprinkling ground cinnamon lightly over the top, if desired.
Note: File Photo
This Kraft recipe has received a 5-star rating from consumers.
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