Preheat & prep

Preheat your oven to 350 °F (≈ 175 °C). Grease a 9″ × 13″ baking pan (spray or butter + flour line).

2. Prepare the cake mix

Make the devil’s food cake mix according to its package instructions—usually combining eggs, water, and oil. Stir until smooth. Pour this unbaked cake batter into the prepared 9×13 pan. Do not bake it yet.

3. Mix the pumpkin pie layer

In a separate mixing bowl, whisk together:

• Pumpkin puree
• Evaporated milk
• Heavy cream
• Eggs
• Brown sugar
• Pumpkin pie spice

Stir until the mixture is smooth and evenly blended.

4. Layer the pumpkin mixture

Slowly pour the pumpkin mixture over the uncooked cake batter. The liquids will sink through the cake batter and begin to do their magic.

5. Bake

Place the pan into the preheated oven and bake for 50 to 60 minutes, or until:

• The center is no longer jiggly (i.e. it’s set)
• A toothpick inserted into the chocolate cake layer (avoiding the custard) should come out clean

Let the cake cool to room temperature.

6. Prepare the frosting

While the cake is cooling, make your topping:

1. In a large bowl, pour in the vanilla instant pudding mix.
2. Add the cold milk and whisk until it starts to thicken.
3. Gently fold in the thawed Cool Whip until fully combined and creamy.

7. Top the cake

Once the cake is fully cooled, spread the pudding–Cool Whip mixture evenly over the top. Then sprinkle the crushed gingersnap cookie crumbs over the frosting as a decorative, flavorful finish.

8. Chill or serve

You can serve the cake right away, or refrigerate it for a few hours to let it firm up and become even more refreshing when served cold. Either way, it’s delicious. Enjoy!