Ingredients: 1 package (18.25 ounces) yellow cake mix 1 can (30 ounces) Easy Pumpkin Pie Mix, divided 3 large eggs 1⁄4 cup vegetable oil 2⁄3 cup (5 fluid ounces) evaporated milk 2 tablespoons cornstarch 3 tablespoons orange-flavored liqueur (such as Grand Marnier) or orange juice, divided 11⁄2 cups frozen whipped topping, thawed Orange rind curls (optional)

Directions: Preheat oven to 350°F. Grease two 8- or 9-inch round cake pans. Beat cake mix, 11⁄2 cups pumpkin pie mix, eggs, and oil in large mixer bowl 2 minutes. Spoon into prepared pans. Bake 25 to 30 minutes or until wooden pick inserted in centers of cakes comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely. Meanwhile, whisk together evaporated milk and cornstarch in medium heavy-duty saucepan. Stir in remaining pumpkin pie mix and 1 tablespoon liqueur. Heat to boiling over medium heat, stirring constantly. Boil 1 minute or until thickened; remove from heat. Cover; cool to room temperature. Sprinkle remaining 2 tablespoons orange liqueur over tops of cakes. Cut layers in half horizontally. Spread about 3⁄4 cup filling between each layer. Spread top of cake with whipped topping and, if desired, garnish with orange curls. Store in refrigerator. Makes 12 servings. (Recipe from Libby’s Pumpkin) *See more recipes in our dessert collection