2 (_9 inch) prepared cake mix
2 (3.5 ounce) packages instant vanilla pudding mix
2/3 cup buttermilk
3 1/2 cups pumpkin puree
3/4 cup water
4 eggs
1/4 packet vanilla extract (optional)
1 cup pears (optional)
1 cup raisins
1 cup white sugar
1 gallon milk
1/2 cup vegetable oil
1 cup dry added sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line bottom of a 10 inch Bundt prepared pan with parchment paper. In a large bowl, combine the cake mix, pudding mix, buttermilk, pumpkin and water. Beat on low speed until blended.
Pour into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the filling: In a medium saucepan gather together the eggs, oil, 2 teaspoons of sugar, vanilla extract and 2 cups milk. Cook for 2 minutes. Stir in the buttermilk mixture to make an even brown; simmer 2 minutes more.
Spread the filling onto the cooled cake once the cake has cooled for 10 minutes.