Instructions: Preheat oven to 350. Prepare two 9" cake pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, one envelope whipped topping mix, one cup milk, egg whites, and oil. Mix until moistened. Pour evenly into prepared pans. Bake for 30 minutes. Meanwhile, to prepare pumpkin frosting, combine one envelope whipped topping mix, pudding mix, and remaining milk. Mix slowly until well blended. Then, beat again for eight minutes or until soft peaks form. Fold in pumpkin in carefully.

Split cooled cake layers and frost each layer with pumpkin frosting. Stack layers on serving plate. Prepare remaining envelope whipped topping mix according to package directions. Frost sides of cake. Sprinkle walnuts over top.

NOTES : For the Pumpkin Frosted Dream Cake, I used one cup of fresh pumpkin prepared using the Baked Pumpkin Puree recipe. The puree recipe worked out very well considering this was the first time Ive ever used fresh pumpkin. If you cant use all of the pureed pumpkin, freeze for a later time. If you dont have a spice cake mix on hand, you can substitute a white cake mix and add the following spices to it: two teaspoons cinnamon, half teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves. I also roasted the pumpkin seeds. They were delicious but very high in fat so I am not posting the recipe.

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