Step 1

Preheat the oven to 350 degrees.

Step 2

Using a spoon, mix together the cake mix and pumpkin puree in a mixing bowl, until fully combined.

Step 3

Spread the batter evenly in to a greased 8x10, square or 9x13 baking pan. (This recipe was made in an 8x10 size baking dish so bake time may vary if larger, wider pan is used.)

Step 4

Bake for 25 - 30 minutes, or until a knife or toothpick inserted in to the center, comes out clean.

Step 5

As soon as the cake is removed from the oven, poke holes, that are about 1 inch apart, with the skinny, with the end of a wooden spoon, over the entire surface of the cake.

Step 6

Prepare the instant pudding, using the 4 cups of milk, according to package directions.

Step 7

Pour the pudding liquid over the surface of the cake, slowly, allowing the mixture to settle into the holes.

Step 8

Place the baking dish/cake in the refrigerator, for at least 2 hours before serving.

Step 9

Decorate with sprinkles, cinnamon, Torani Pumpkin Pie sauce or white chocolate chips if desired. (See blog post for more ideas!)