Son-In-Law Cake

Son-In-Law Cake 1 package (3.4 ounces) Pumpkin Spice INSTANT pudding mix (Make sure to get instant, not the cook & serve kind.) 2 cups whole milk 1 package (18.25 ounces) yellow cake mix 1 cup butterscotch chips 1/2 cup white chocolate chips 1 cup chopped pecans Preheat the oven to 350. Lightly spray a 13 x 9 baking pan. Put the pudding mix and milk in a large mixing bowl and blend according to the package directions. Fold in the dry cake mix and stir with a wooden spoon until the batter is combined, although still a little lumpy. Mixture will be thick. Pour the batter into the pan and smooth the top with a rubber spatula. Scatter the chips on top of the batter. (You need to put the chips on before the nuts in order for them to sink and create small holes.) Scatter the pecans on top of the chips. Bake 35-40 minutes until the cake springs back when lightly pressed with your finger and/or a toothpick comes out clean. (Make sure you're checking the cake, not the gooey chips when testing with a toothpick so you don't over bake.) Cool on a wire rack for 30 minutes before serving. The cake is very moist and will hold, covered, at room temperature, for about 1 week. DO YOU REALLY THINK IT IS GONNA LAST THAT LONG,,,hehehe