In a large bowl, combine the spice cake mix, pumpkin puree, eggs and oil. Mix well for about 2 minutes.

Pour into a 9 x 13 pan and bake as directed on the back of the cake mix box.

Remove from oven when finished and allow to cool for about a half hour or so.

Using the handle of a wooden spoon or a straw, poke holes in 1" intervals around the cake.

Prepare the pudding mix as directed on the box, immediately spreading it all over the top of the cake.

Allow it to cool in the refrigerator.

Remove when ready to serve, spread the pudding aroudn the top evenly around one last time because there will probably be some spots where you can tell it went into your holes.

Slice and serve.

Refrigerate covered leftovers for up to a week.