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Categories:
cake mix vanilla pudding pudding mix pumpkin pie filling brown sugar ground cinnamon cool whip golden raisins molasses
Viewed: 54 - Published at: 2 years agoIngredients
- 14 ounces gingerbread cake mix
- 3 ounces vanilla pudding mix Instant French
- 3 ounces instant cheesecake pudding mix
- 30 ounces pumpkin pie filling
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 16 ounces cool whip
- 1/2 cup golden raisins
- 10 ounces molasses cookies Soft
Method
- Make the cake according the directions and stir in the raisins, bake in a 13x9 pan for about 25-30 minutes or until tested with a tooth pick and it comes out clean.
- While the cake is baking make the pudding according to the directions, both puddings can be made in the same bowl at the same time.
- When the pudding has been mixed place it into the refrigerator so it can thicken, about 5 minutes.
- After the pudding is ready stir in the pumpkin pie filling, brown sugar and cinnamon.
- Set the pudding mixture back into the fridge and when the cake is done allow it to completely cool.
- When ready to assemble cut the cake in half, crumble half of the cake into the bottom of a large punch bowl.
- Then
