Ingredients

1 (18.25 ounce) package spice cake mix 1 (3.4 ounce) package instant vanilla pudding 1 cup pumpkin puree 1/2 cup water 1/2 cup vegetable oil 3 eggs 2 teaspoons pumpkin pie spice 2 cups cold milk 2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling 2 cups whipped topping 1 cup chopped toasted pecans 1 cup English toffee bits

Procedure

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

2.Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.

3.Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.

4.Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.

5.Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.