1 (3 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
1 cup pumpkin puree
1 (4 ounce) can pumpkin seeds
1 cup chopped pecans
1 (3 ounce) can evaporated milk
1 (8 ounce) container frozen whipped topping, thawed
1 (10 ounce) package instant white chocolate pudding mix
1/2 cup instant white chocolate pudding mix
1 (8 ounce) package cream cheese, softened
2 eggs
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) can pumpkin seeds, drained
1 (8 ounce) can candy-coated bacon bits
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 10 large baking sheets.
Remove cake from oven and spread evenly in the bottom of a large glass or plastic bowl. Stir in pudding, pumpkin, pecans, evaporated milk, whipped topping, and vanilla pudding. Spread evenly on both sides of prepared pans.
Bake in preheated oven for 20 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely on baking sheets. Reserve 1/2 cup filling. Serve with whipped topping if desired.