Preheat oven to 350 degrees

In a bowl, mix the spice cake, pumpkin, pumpkin pie spice and milk together. Mix until combined.

Pour into a greased 7 x 11 cake pan

Bake for approximately 35 – 40 minutes, until an inserted toothpick comes out clean.

Allow to cool

With the handle part of a wooden spoon, poke holes in the top of the cake, all over. Be sure to go all the way to the bottom.

Pour the entire can of Sweetened Condensed Milk over the top the cake and allow to sit a few hours (or even overnight) in order for the cake to absorb the evaporated milk.

Heat the cream cheese frosting for 30 seconds in the microwave, and pour into a bowl (be sure it’s not too hot or it will melt the cool whip)

Slowly fold in the cool whip

Spread over the top of the cake evenly.

Sprinkle a very light dusting of pumpkin pie spice over the top of the cake.

Enjoy!