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Easy Pumpkin Spice Pudding Poke Cake

(From Our October 2013 Newsletter)

Ingredients

• 1 pkg Yellow or White cake mix


• 2 pkgs Jello Pumpkin Spice pudding and pie filling*


• 1 cup powdered sugar


• 4 cups cold milk


• 1 regular container Cool Whip

Prepare cake mix as the package instructs.
Remove from oven, and immediately while cake is still hot, poke holes all over the cake about 1 inch apart, going all the way down to the pan.
The handle of a wooden spoon (round) works best for this step.
After you've poked the holes in the cake, combine the pudding mix and 1 cup powdered sugar in a mixing bowl.
Adding the milk in slowly, beat with a mixer for approximately1 minute.
Make sure to stop beating while pudding is still thin!  It may take a little less than one minute.
(Use care: If you overbeat, it will thicken and you won't be able to pour it over the holes in the cake.)
Then quickly pour about half of the pudding mix right over the warm cake.
Make sure to pour it evenly.  It should easily fill up the holes.
Frosting:
Let the remaining pudding thicken up slightly, then fold in the cool whip and use it to frost the cooled cake.
Chill before serving.  Store the remaining cake in the refrigerator.
*The Pumpkin Spice pudding mix is only put out seasonally by the Kraft company, so it won'tbe on the shelves long!  Get it while you can!