18 ounce Yellow Cake Mix
15 ounce Pumpkin Puree (NOT PUMPKIN PIE FILLING!!!!!)
14 ounce sweetened condensed milk
16 ounce Cool Whip
1/2 cup Nutella
3 tablespoons hot fudge sundae sauce or chocolate ganache or chocolate syrup
3 Ferrero Rocher chocolates, chopped
Preheat oven to 350 degrees F. Grease a 9×9 baking dish. Set aside.
In a large mixing bowl, mix together the cake mix and canned pumpkin until a batter forms. Scrape the batter into the prepared baking dish, and bake for 35-45 minutes until a toothpick inserted comes out clean.
Let cool completely.
Poke holes evenly through out the cake using a fork or the base of a wooden spoon (which is what I use, because I like bigger holes). Pour the sweetened condensed milk over the cake, aiming to fill the holes. Set aside.
In a large mixing bowl, whisk together the Nutella and Cool Whip. Spread this mixture over the cake.
Cover and chill cake for at least 4 hours, overnight if possible.
When ready to serve, top with chocolate sauce and chopped Ferrero Rocher chocolates.
Add 1 teaspoon of pumpkin pie spice to the cake batter for a more “pumpkin-y” taste!