Pumpkin Spice Cake

Just in time for Thanksgiving, here is an easy, delicious, and pretty lo-cal pumpkin recipe.  This recipe comes from Megan who made it for a potluck at work and I loved it.  She added pieces of Heath bar to the top, so I am doing the same for Thanksgiving.  Chris was able to find some pumpkin at Heinen's, but they were out at Dave's and I've heard there is a pumpkin shortage.  But if you are lucky enough to have some around, I highly recommend you try this recipe:

Pumpkin Spice Cake

Ingredients

1 box duncan hines spice cake mix

1.5 cups pumpkin (not pumpkin pie, like straight 100% pumpkin...comes in a can at the store)

JELLO instant butterscotch pudding

Cool whip Lite (I usually use all of one of the smaller containers)

Chocolate for shaving on top if wanted

Directions

Preheat oven to 325.  Grease an 8.5 x 11 pan with Pam.  Mix the pumpkin and the cake mix together (ONLY those 2 ingredients do not mix in any of the ingredients that the cake calls for like eggs or oil).  Put mixture in the pan and bake for about 22-23 minutes (it is ok if some of the cake sticks to a toothpick in the center).  Remove cake, and let cool completely.  

Mix together the pudding like the box calls for, using skim milk (or whatever you drink).  Pour the pudding over top of the cooled cake and smooth so the layer is even.  Put whole thing in fridge for an hour or so to let that set together.  Then take it out and put layer of cool whip on top of pudding and then top with chocolate shavings if desired. (or I used crushed Heath bar)