Ingredients

You can make and freeze the cake ahead of time, and thaw just before assembling.

1 package spice cake mix
1 3.4-ounce package instant vanilla pudding mix
1 cup canned pumpkin
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 cups cold milk
2 3.4-ounce packages instant cheesecake pudding mix
1 8-ounce carton whipped topping
1 cup chopped pecans, toasted
3/4 cup English toffee bits or almond brickle chips

Directions

In a large bowl, combine first eight ingredients, mixing well. Transfer to a 9-by-13-inch nonstick baking pan. Bake at 350 degrees for 45-50 minutes. Cool on wire rack. At this point, the cake can be frozen for later use.

Combine milk and pudding mixes; whisk for 2 minutes. Fold in whipped topping. Cut cake into 1-inch cubes. Layer cake, pudding mixture, pecans and toffee bits in glass 3-quart bowl; repeat to make three layers. Refrigerate until ready to serve. Serves 15-20.