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1. **Preheat and Prepare the Cake:**
Preheat your oven according to the spice cake mix package instructions. Prepare the spice cake mix as directed, then add the pumpkin puree and pumpkin pie spice to the batter. Pour the batter into a 9×13-inch pan and bake as per package directions.
2. **Poke and Fill:**
After baking, let the cake cool slightly. Use the handle of a wooden spoon to poke holes all over the cake.
3. **Prepare the Pudding Mixture:**
In a bowl, whisk together the instant pudding mix, cold milk, and cinnamon until it thickens, about 2 minutes. Pour the pudding mixture over the cake, spreading it evenly to fill the holes.
4. **Chill:**
Refrigerate the cake for at least 2 hours to allow the pudding to set.
5. **Add the Topping:**
Once chilled, spread the whipped topping over the entire cake. Optionally, drizzle caramel sauce over the topping and garnish with pumpkin-shaped candies and crushed graham crackers or cookie crumbs.
6. **Serve:**
Slice and serve this creamy, spiced cake, perfect for autumn gatherings!
**
Prep Time: 15 mins | Total Time: 3 hrs (including chilling) | Servings: 12**
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