Preheat oven to 350 degrees.

Prep a 9 X 13-inch cake pan by spraying with baking spray.

Set aside cake pan.

Prepared cake mix following the directions on the back of the box.

Transfer the prepared cake into the cake pan. Set aside.

Whisk together the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice. Continue to whisk until it is smooth.

Gently pour this mixture over the unbaked cake mix.

Set aside.

Transfer the cake to the oven carefully.

Bake at 350 degrees for 50-60 minutes.

(Check to make sure the cake is done by inserting a toothpick in the center and if it comes out clean the cake is set.)

Add the pudding mix into a large bowl, add the pumpkin spice, and pour in the milk.

With a whisk begin to mix the ingredients until it begins to thicken.

Add the cool whip and cream cheese then gently fold it in until it is completely combined.

Scoop it all on top of the cake and spread it over the entire cake.

Chill the cake. Keep it in the refrigerator until ready to be served.