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.
