Pumpkin Pie Cūlinique® Cake

Shell

1 Carrot or Spice Cake Mix

Divide batter equally. Level and bake according to package directions. Cool 2-3 minutes and invert onto cooling racks. Cool to room temperature and chill.

Filling

1 small package instant vanilla pie filling

1 cup pureed pumpkin

½ tsp. ground cinnamon

¼ tsp. ground cloves

Two dashes ground nutmeg

Prepare entire package using the pie filling method on the box. Then add pumpkin and remaining ingredients and mix well. Using a turntable, immediately spoon and spread mixture into the bottom layer until evenly filled. Fill the top layer with non-dairy whipped topping or stabilized whipped cream. Chill until set. Then grasp the top layer and its cooling rack as though it were a sandwich and flip it upside down onto the bottom layer.

Topping

8 oz. non-dairy whipped topping, thawed

Ground Nutmeg

Spoon onto top to form peaks and valleys. Sprinkle lightly with nutmeg. Serves 12.

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