INGREDIENTS
Yellow Cake Mix
1 cup
Canned Pumpkin
3
Eggs
3/4 cup
Milk (I use 2%)
1/2 cup
Canola Oil
2 tsp
Pumpkin Spice
1 tsp
Cinnamon
Topping:
Sweetened Condensed Milk
11 1/2 oz
Jar of Salted Caramel Topping (I use Smuckers)
1 cup
Crushed Gingersnap Cookies
12 oz
Container of Cool Whip
1/3 cup
Instant Vanilla Pudding Mix