Pumpkin Frosted Dream Cake

found this recipe clipping in a box from a church garage sale..going to try it this fall...sounds delicious!!

• Ready In: 1 hr 5 mins
• Yields: 12-16 slices

Ingredients

• 18 1⁄4 ounces  spice cake mix
• 2  ounces  whipped dessert topping mix
• 4  large eggs
• 1  cup cold water

• PUMPKIN FLUFFY FROSTING

• 2  ounces  whipped dessert topping mix
• 3  ounces instant butterscotch pudding mix
• 1 1⁄2 cups  cold milk
• 14  ounces canned pumpkin

Directions

1. combine cake mix, whipped topping mix right from the envelope, eggs and water in large mixing bowl.of electric mixer --
2. blend until moistened.
3. beat at medium speed about 4 minutes.
4. pour into 2 greased and floured 9" layer cake pans.
5. bake at 350* for 30 minutes or until cake tester comes out clean.
6. cool in pans for 15 minutes.
7. then loosen from sides and gently remove cake.
8. finish cooling on wire racks and split each layer horizontally, making 4 thin layers.
9. spread each layer with 1 cup PUMPKIN FLUFFY FROSTING.stack.
10. frost sides with 4 cups prepared Dream Whip topping.
11. sprinkle top with 1/4 cup chopped pecans.chill before serving.
12. to prepare PUMPKIN FLUFFY FROSTING:
13. combine whipped topping mix, instand pudding and cold milk in a deep narrow bottom bowl.beat slowly till well blended.
14. gradually increase beating speed and beat until mixture will form soft peaks.
15. about 4-6 minutes.
16. fold in canned pumpkin -- mix well. Yield about 4 cups.