Recipe(tried): Pumpkin Spice Cake with Pumpkin Mousse Filling

Hi Everyone!
This is a recipe for a cake that is made with box mixes, but tastes so good. I used this recipe for a wedding cake two weeks ago and she had none of this cake left, and she said it tasted like a cake from scratch. The mousse recipe I got on here from Gladys. Hope you enjoy it.

Pumpkin Spice Cake with Pumpkin Mousse Filling

1 (18 oz.) Duncan Hines Spice cake mix
1 (9 oz.) Jiffy white or yellow cake mix
1 (14 oz.) can of canned solid pack pumpkin
1/3 cup of vegetable oil
2/3 cup of water
4 large eggs
1 teaspoon of cinnamon
1/2 teaspoon of cloves
1/4 teaspoon ginger

Put pumpkin, eggs, water, vegetable oil, and seasoning in mixing bowl. Add cake mixes and mix like you normally would for a box cake.

Pour into prepared 9x13 and bake for 35 minutes at 350 degrees; reduce heat to 300 degrees and bake an additional 10 min. or until toothpick inserted in center comes out clean. This may not require the 10 min. depending on your oven, so just keep an eye on it. Cool cake completely and slice in half lengthwise. Carefully remove top part of cake. On the bottom part of the cake pipe desired icing around the edges to help hold mousse in. Fill with mousse and place top of cake back on. Ice with desired icing and decorate as you'd like. I keep mine refrigerated because of the mousse. I like to use whipped icing or cream cheese icing on this cake.

Mousse Filling:

1 1/4 cups cold milk
1 cup solid pack canned pumpkin
1 teaspoon grated orange rind (optional)
1/4 teaspoon each of cinnamon, nutmeg, and ginger
1 (4 oz.) box of vanilla or butterscotch instant pudding
1 cup thawed Cool Whip

Combine milk, pumpkin, orange rind, and spices in a bowl; add pudding. Mix at low speed until blended well, 1 to 2 minutes; fold in whipped topping and refrigerate 15 minutes.