It’s been quite a long time, but I finally had an idea for a new booze-soaked cake! I’m working on ideas for two others…not sure when I’ll get around to them, though.

I saw a display of pumpkin pie liqueur, (sounds gross, right?), in the store last month, and the idea for this new booze soaked cake was born. I decided to use pumpkin spice creamer, a spice cake, and pumpkin spice jell-o pudding to complete the recipe. This is definitely one of my favorites, (although it still doesn’t match the peppermint chocolate version!), and it really tastes like fall! It’s definitely a seasonal cake, though, because the creamer, pudding, and liqueur are only available at this time of year.

Cake:

1 package spice cake mix
1 cup non dairy pumpkin spice flavored coffee creamer
1 cup pumpkin pie liqueur
3 eggs
1/3 cup vegetable oil

Filling/Frosting:

1 (3.5 ounce) package instant pumpkin spice pudding mix
1 cup non dairy pumpkin spice flavored coffee creamer
1/4 cup pumpkin pie liqueur
2 cups heavy cream, whipped

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.

Mix together the cake mix, 1 cup pumpkin spice flavored creamer, 1 cup pumpkin pie liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15-18 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling/frosting.

To make the pumpkin spice whipped cream filling/frosting: Combine pudding mix, 1/4 cup pumpkin pie liqueur and 1 cup pumpkin spice flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the pumpkin spice mixture. Use to fill and frost the cake. Refrigerate until ready to serve.