Pumpkin Pie Cake 2
By: Judy Boyle Amacher
Published: Tuesday, November 16, 2010 - 1:35pm

Ingredients




cake
1 box spice cake
3 eggs
 cups water
 cup oil
4 oz package pumpkin spice pudding
4 oz caramel ice cream topping
custard
12 oz can evaporated milk
14 oz can sweetened condensed milk
3 eggs
2 teaspoons pumpkin pie spice
1 cup pumpkin puree

Preparation

1 Mix cake as directed on package adding the pumpkin spice pudding to the dry mix, set aside. 2 Coat a 12 cup Bundt pan with cooking spray and pour caramel topping to cover the bottom. 3 Mix sweetened condensed milk, evaporated milk, 3 eggs, pumpkin puree and pie spice until well combined. 4 Pour Cake batter into bundt pan. then pour the custard mixture into the bundt pan it will sink as it cooks. 5 You need to find a pan that the Bundt pan will sit in(13x9x2) and set the bundt pan inside it, fill the 13x9x2 pan with boiling water aprox 1-2 inches and place into a 400 degree oven for 1 hour. 6 I covered the cake pan with foil for the first 1/2 hour, then removed the foil so the cake could cook