1 pkg. Spice Cake
2 sm. pkg. Butterscotch instant pudding
2 sm. pkg. vanilla instant pudding
1 tsp. cinnamon
1/2 tsp. ginger
1 ~ 16oz can 100% pure pumpkin
2 1/2 c. milk
12 oz. cool whip
Bake cake in either 8 inch or 9 inch pans, remove and cool on baking rack. Bake cake according to box directions. Mix together pudding, cinnamon, ginger, milk and pumpkin. Layer cake pumpkin, cake, cool whip. cake, pumpkin, cake cool whip. Save a little of the cake to crumble on top of the last layer of cool whip. chill in refrigerator at least 2 hours before serving.
note: after the cake cools, crumble the cake for the cake layers. or you can cut small squares. Crumbling is easier. Enjoy.