This is a 5 star recipe.
I guarantee you will lick your plate, or bowl clean.
I made it twice in one week. Not too good for my waistline, but worth it.
I started this recipe with the Harvest Pumpkin cupcake recipe from 101 Gourmet Cupcakes. But instead of making cupcakes, I make a large cake. What a great idea!
Then I thought, Brown Sugar Cream would be great with this too!
I also used the Wise Women of the East spice (perfect for the pumpkin pudding- you can find it at Honeyville Farms.)
1 spice cake mix
1 cup pumpkin puree
1 cup chocolate chips
3/4 cup half and half
1 tsp. vanilla extract
1 tbsp. Wise Women of the East (or cinnamon if you don’t have it)
Brown Sugar Cream (see link above for recipe)
1 1/2 cups pumpkin puree
2 tsp. Wise Women of the East
1 recipe (large box) instant vanilla pudding (prepared according to package directions)
Mix together spice cake mix, pumpkin puree, chocolate chips, eggs, half and half, vanilla and 1 tbsp. Wise Women of the East. Pour into a greased jelly roll pan and bake at 350 degrees for 20-22 minutes. Remove and cool completely.
Add pumpkin puree and 2 tsp. Wise Women of the East into the vanilla pudding. Whisk until combined.
Layer the cake, brown sugar cream and pudding, then repeat until all ingredients have been used.
Refrigerate until ready to serve. Refrigerate leftovers. IF there are any. 🙂