Bake cake in 13x9 pan according to box directions. Then allow to cool.

Poke large holes throughout the cake.

In a large bowl, combine pumpkin puree, evaporated milk, 1 and 1/2 boxes of vanilla pudding mix and pumpkin pie spice.

Beat until well blended.

Pour mixture over the cake making sure to get it into all of the holes. Use a spatula to spread the mixture out evenly.

Refrigerate for 15 minutes to set.

In a separate bowl, combine the remaining 1/2 box of pudding and whipped topping and mix well.

Spoon topping over the cake and spread out evenly.

Dust with a little pumpkin spice.

Refrigerate for at least one hour before serving.