Pumpkin Cream Cake

1 package (18 1/4 oz) spice cake mix

1 package (3.4 oz) instant vanilla pudding mix

1 cup canned pumpkin

1/2 cup water

1/2 cup vegetable oil

3 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

2 cups cold milk

2 packages (3.4 oz each) instant cheesecake pudding mix

1 container whipped topping

1 bag chopped pecans

1 bag toffee bits

-In a large mixing bowl, combine the first eight ingredients and mix until well blended.

-Transfer to a greased 13x9 inch baking pan. Bake at 350 degrees for approx. 45 mins. or until a toothpick is inserted and comes out clean.

-Let cake cool.

-In a large mixing bowl whisk the milk and pudding mixes for 2 mins. Let stand for 2 mins. or until soft-set.

-Fold in the whipped topping.

-Frost cake and top with the pecans and toffee bits.

FYI: Add as much pecans and toffee bits as you like.