Double Pumpkin Poke Cake

This was tasty!  :)  I don't know if you can purchase instant pumpkin spice pudding year round, though.  If not, you could still make this by using instant vanilla pudding and adding pumpkin spice seasoning, I would think.

Double Pumpkin Poke Cake
For the Cake:
1 box spice cake mix
1 pkg instant pumpkin spice pudding (3.4 oz)
1 tsp. cinnamon
½ tsp. pumpkin pie spice
3 large eggs
½ cup oil
¾ cup milk
½ cup sour cream

For the pudding:
2 pkg. instant pumpkin spice pudding (3.4 oz. each)
4 cups milk

For the whipped cream:
2 cups heavy whipping cream
3 Tbsp. pure maple syrup
2 tsp. cinnamon
¾ cup Heath Milk Chocolate Toffee bits

Instructions:
Preheat oven to 350 degrees.  Prepare the cake first.  Mix all dry ingredients in bowl and mix to combine.  Add eggs, oil, milk, and sour cream.  Beat on medium speed until well combined.  Bake cake for 18-22 minutes until golden brown on top.  Check for doneness by inserting a toothpick or cake tester to center of cake.  If it comes out clean, your cake is done.

Allow cake to cool for 15 minutes.  While cake is still warm (but not hot) poke holes all over the top of your cake.  (Use the handle of a wooden spoon or other round object.)

Prepare pudding.  In a separate bowl combine the 2 packages of instant pumpkin spice pudding and milk together.  Whisk until well combined.  Before the pudding sets, while it is still pourable, dump the pudding over the top of the cake and spread with a spatula to smooth.  Allow the cake with pudding topping to chill in the refrigerator for at least an hour.  In the meantime, you can prepare the whipped topping.

You may want to put your bowl and whisk attachment in the freezer for 10 minutes or so prior to making the whipped topping.  That can help keep the whipping cream cold while you are mixing it.  Using a wire whisk attachment, whip the heavy whipping cream on medium high speed for several minutes until stiff peaks form.  Slowly add the maple syrup one tablespoon at a time, ensuring that each tablespoon is well blended before adding the next.  (Note - I may have added a bit more maple syrup!)  Add cinnamon and mix just until combined.  Be sure to scrape down the sides of the bowl and fold together with a spatula.  Keep flavored whipping cream in refrigerator until ready to spread over top of chilled cake and pudding.

Just before serving, gently spread flavored whipping cream over top of pudding on cake.  Sprinkle Health Milk Chocolate Toffee bits over top of whipping cream.  Be sure to refrigerate leftovers.  (It is even better the 2nd day!)