Pumpkin Cake with Cinnamon Butterscotch Frosting is delicious and easy to make. This yummy cake starts with a boxed mix and comes out light and soft, with the best tasting frosting!
Heat oven to 350°,
Grease a 9"x13" glass baking dish.
In a mixing bowl beat the eggs. Then add the pumpkin puree, vanilla, and the sugar. Mix well to combine.
Stir in the cake mix, cinnamon, and pumpkin pie spice. Mix well.
Pour the batter into the prepared baking dish. It will be thick, so spread it out evenly. Bake at 350° F for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the dish on a wire rack.
While the cake is cooling, in a mixing bowl, add the pudding mix, cinnamon, and milk. Whisk until pudding is dissolved.
Chill the pudding for a few minutes until it has thickened. Then fold the whipped topping into the pudding until well combined.
Spread the frosting onto the cooled cake evenly.
Keep the cake in the fridge. Take out of the fridge about 30 minutes before serving.