INGREDIENTS
For the cake:
15 1/4 oz
yellow or vanilla cake mix
15 oz
canned pumpkin puree (NOT pumpkin pie filling)
1/2 cup
milk
1 tsp
vanilla
1/2 tsp
pumpkin pie spice
For the Topping:
14 oz
sweetened condensed milk
1
jar hot fudge sauce (any amount over 8 oz is ok)
8 oz
Cool Whip