Pumpkin Magic Cake

This recipe is one I found on Pinterest and it is ridiculously GOOD. While it bakes the cake separates from the pumpkin filling creating these lovely layers. It is so magically delicious!!! Thank you Pinterest!

 1 box of yellow cake mix PLUS ingredients needed to make (eggs, water, oil)

For the pumpkin filling-

• 1 (15oz) can Pumpkin Puree
• 1/2 cup evaporated milk
• 1/2 cup heavy cream
• 3 eggs
• 1 cup brown sugar
• 1 tsp pumpkin pie spice

 For the frosting-

• 1 (4 serving size) box vanilla instant pudding mix
• 1 tsp pumpkin pie spice
• 1 cup cold milk
• 8 oz Cool Whip, thawed
• Preheat oven to 350 degrees F.
• Prepare box of cake mix according to package instructions, then pour into a lightly greased 9"x13" cake pan. DO NOT BAKE. Set aside.
• In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
• Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
• Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake. Cake can be served now but I prefer it chilled. YUMMY!!