Piece of Pumpkin Pudding Cake

I can't stop making recipes with pumpkin in them!

Since we have such a short window of time to enjoy it...

... I kind of go overboard a bit!

This "Pumpkin Pudding Cake" recipe is a super simple, delicious dessert

using one of my favorite things -

BALL JARS!

Inspiration for the recipe came from Katie Grace Designs.

Ingredients

1 package of Spice cake mix

1 15 oz. can of pumpkin

2 packages butterscotch pudding

4 cups milk

1 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp allspice

1 carton Cool Whip

Chopped walnuts or almonds

1.) Follow directions on box of cake mix.

It doesn't matter if you bake it in cupcake tins, or a large pan.

2.) Follow directions on pudding packets.

Normally you mix 2 cups of cold milk with contents from each packet.

(4 cups milk total.)

Put the pudding mixture in the fridge for 5 minutes.

3.) Once the pudding is nice and chilled, add 1/2 of the 15 oz. can of

pumpkin to the pudding mix. Stir.

(If you use the whole can, it can be a little too much! I think 1/2 is just right.)

4.) Add the cinnamon, ginger, nutmeg and allspice. Stir.

Put in the fridge for about 15 minutes to let the flavors combine.

5.) Get out your Ball jars.

(If you don't have some, you can buy them at Hobby Lobby or any thrift store.)

Add your baked Spice cake to the bottom of the jar.

(Make sure it's cooled off.)

You can crumble the cake, or leave it in a whole piece.

6.) Add a layer of the pudding mixture.

7.) Add a dollop of Cool Whip.

8.) Repeat the layers.

Top with chopped walnuts or almonds.

It's the perfect little fall dessert.

Layers of spice, pumpkin, and cream.

Yummmmm.

And clean-up is a breeze!