Pumpkin Fluff Cake

1 (two-layer size) spice cake mix
6 pkg whipped topping mix
1 c cold water
4 eggs
1 1/2 c cold milk
1 c canned pumpkin
4 serving size butterscotch pudding
1/4 c pecans
Preheat oven to 325º.
Mix cake mix, 1 pkg whipped topping, 1 c cold water and eggs for 4 minutes at medium speed of electric mixer. Pour into two greased and floured 9" layer cake pans. Bake for 30 minutes until toothpick inserted comes clean. Cool 15 minutes in pan; remove to wire rack. When cold, split each layer in two. Spread each layer with 1 c Pumpkin Fluff Filling. Frost sides of cake with 4 pkgs prepared whipped topping. Sprinkle top of cake with chopped pecans. Refrigerate.

Pumpkin Fluff Filling:
Combine 1 pkg whipped topping, butterscotch pudding, and 1 1/2 c cold milk. Beat slowly until blended; gradually increase speed to form soft peaks, about 4 minutes. Fold in 1 c pumpkin.

Source: Judy Haffner

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