Pumpkin Dumpkin Cake with Cheesecake Pudding Topping

• 15 oz. can pumpkin puree
• 1 cup evaporated milk
• 3/4 cup sugar
• 2 eggs
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 tsp. vanilla
• 1 box (16.5-oz.) yellow cake mix
• 1-1/2 sticks butter, melted
• Topping
• 1 pkg. (3 oz.) JELL-O Cheesecake Flavor Instant Pudding
• 1 cup milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. To Make Cake In mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg and vanilla.
2. *Line the bottom and sides of a 13?x 9?
3. baking pan with waxed paper, and then pour in the pumpkin mixture.
4. Sprinkle dry cake mix over pumpkin.
5. Spoon melted butter over cake mix.
6. Bake at 350 degrees for 50-60 minutes or until golden brown in color.
7. Let stand about 10 minutes, then flip dessert over and out of pan onto serving dish or into another 13?
8. x 9?
9. baking pan.
10. Carefully remove waxed paper.
11. Let cool completely; refrigerate.
12. To Make Topping Whisk together pudding mix and 1 cup milk for 2 minutes.
13. Let sit in fridge for about 5 minutes to thicken.
14. Carefully fold in COOL WHIP to combine.
15. Spread over the top of dessert.
16. Keep refrigerated.

pumpkin puree, milk, sugar, eggs, ground cinnamon, ground nutmeg, vanilla, yellow cake, butter, topping, milk

Taken from www.kraftrecipes.com/recipes/pumpkin-dumpkin-cake-cheesecake-pudding-topping-170868.aspx (may not work)