Mix up the cake and bake it in that cool mini-bundt cake pan I mentioned before...
Then, after the cakes have cooled, split them in half like a shortcake.
Place the bottom half on a dessert dish.
Mix up some Pumpkin Fluff (recipe below).
Spoon some of the pumpkin fluff onto the bottom half of the cake.
Place the top portion of the cake on top of the fluff.
Top it all off with a dollop of sugar-free Cool Whip!
This would make a great family dessert for the holidays!
PUMPKIN FLUFF (from Charlie)
1 ¾ Cup of Pumpkin which is ½ of a large can of pumpkin (not pumpkin pie mix)
¾ Cup Splenda Granular
1 ½ teaspoons of pumpkin pie spice
1 small container of whipped topping
Mix pumpkin, Splenda and pumpkin pie spice together with a spatula. Then, add 1 small container of whipped topping. Mix well.