• 15 mL (3 tsp) pumpkin pie spice, divided
  • 113 g box vanilla pudding
  • 415 mL (1¾ cups) Island Farms 2% milk
  • 250 mL (1 cup) canned pumpkin purée
  • 250 mL (1 cup) Island Farms by Natrel whipping cream, whipped, of course!
  1. Prepare and bake the cake mix according to the package directions, adding 5 mL (1 tsp) of the pumpkin pie spice.
  2. Cool the cake for 5 minutes. Use a wooden spoon handle to poke holes all over the cake.
  3. Whisk together the pudding mix, milk, pumpkin purée and 5 mL (1 tsp) of the pumpkin pie spice.
  4. Spoon over the cake, using the back of the spoon to push the pudding into the holes. Cool completely in the refrigerator.
  5. Stir the remaining teaspoon of pumpkin pie spice into the whipped cream and spread over the cooled cake.