2 1/2 cups white sugar
3 eggs
1 cup evaporated milk
1/2 cup vegetable oil
1 (16 ounce) can pumpkin puree
1 cup whipping cream
1 (16 ounce) package chocolate candy coated spice mix
1 (8 ounce) can frozen orange juice concentrate
1 (3 ounce) package instant vanilla pudding mix
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 9-inch round pans.
In a large bowl, cream together the sugar, eggs, evaporated milk, oil, pumpkin, whipping cream and chocolate candy coated spice mix. Beat with a wooden spoon until mixture is heavy. Pour batter into prepared pans.
Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes, then turn out onto a wire rack. Cool completely.
Melt butter or margarine in a large saucepan over medium heat. Stir together pumpkin pie filling, orange juice, pudding, orange concentrate, pudding mix and orange juice concentrate. Pour mixture into the prepared pans.
Place 1 envelope of frosting, whipped cream and orange juice concentrate in the center of each cake layer. Spread frosting over pie layer and cut into 1/2 inch squares. Place two white circles on top frosting. Using toothpicks arranged in rounds, layer frosting over pie and cut into squares. Frost the sides and bottom of each cake layer.