This show stopping dessert is actually very easy to make. Pumpkin pie mix is added to boxed cake mix with eggs and oil. The Orange Cream Filling is made with evaporated mix and more pumpkin pie mix and orange juice. Orange juice is poured on the cooked cake layers to add more flavor to the cake. After the layers are assembled the cake is topped with whipped topping.
I can’t find 18.25 oz yellow cake mix where I live so I use the 15.25 oz Betty Crocker or Pillsbury boxes. If you don’t trust yourself to cut a cake evenly horizontally, use 4 pans instead of 2 pans. Rotate the pans in the oven every 5 to 10 minutes and check the cake for doneness at 20 minutes total cooking time. In case you buy pumpkin purée instead of pumpkin pie mix or if like me you are using up the cans of purée you have in the pantry don’t panic; you can turn purée into pumpkin pie mix. In a small bowl empty 2 cans (15 oz) pumpkin purée, add 1 ½ cups sugar and 1 tbsp pumpkin pie spice (or any mixture of cinnamon, cloves, ground ginger and allspice you like). Stir to combine and continue with the recipe. I know the sugar seems like a lot, but it’s the only sugar in the recipe and this how much is actually in the pie mix can.