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cakemix - Pumpkin Spice Cake w/Pumpkin Mousse Filling

Source of Recipe

from april at all easy cookin


List of Ingredients

Pumpkin Spice Cake w/Pumpkin Mousse Filling

1 (15 oz.) can of canned solid pack pumpkin
4 large eggs
2/3 cup of water
1/3 cup of vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 (18 oz.) Spice cake mix
1 (9 oz.) white or yellow cake mix

Stir pumpkin, eggs, water, oil and seasonings together
in a mixing bowl.
Add cake mixes and mix like you normally would for a box cake.
Pour into prepared 9x13x2 inch pan.
Bake for 35 minutes at 350 degrees.
Reduce heat to 300 degrees and bake an additional 10
minutes, or until toothpick inserted, comes out clean.
This may not require the 10 min. depending on your oven,
so just keep an eye on it.
Let cake cool completely.
Slice in half lengthwise.
Carefully remove top part of cake.
On the bottom section of the cake, pipe desired icing
around the edges to help hold the mousse in.
Fill with mousse filling from recipe below and place
top of cake back on.
Ice with desired icing and decorate as desired.
I keep mine refrigerated because of the mousse.
I like to use whipped icing or cream cheese icing on
this cake.

Mousse Filling

1 1/4 cups cold milk
1 cup solid pack canned pumpkin
1 teaspoon grated orange rind, optional
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/16th teaspoon ground ginger
1, 3 to 4 ounce box instant vanilla pudding
1 cup frozen whipped topping, thawed

Combine milk, pumpkin, orange rind, and spices
together in a bowl. Add the pudding and mix until
well blended, approximately 1 to 2 minutes. Fold
in whipped topping and refrigerate for 15 minutes.


Recipe