Another one...I know... but the combinations are endless...seriously :)
16 oz can pumpkin
1 tsp pumpkin pie spice
1 bx (3.4oz) pumpkin pudding mix
1 c milk
8oz Whip Cream
crushed toffee and choc jimmies (opt)
Poke tons of holes into top of warm cake with handle of wooden spoon. Now make pudding, then pour pudding all over top so it gets into all those holes. Use a spatula to spread over cake evenly.
Mix the 1/3 c of pumpkin and pumpkin spices together, now fold in 1/2 of the whip cream (4oz)
Cool cake completely then frost with pumpkin whip cream mix. I sprinkled top with chocolate jimmies and crushed toffee bits. Refrigerate.
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