Pumpkin Spice Cake
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
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)