The strongly brewed coffee will replace the water in preparing the cake mix and also be used for the frosting for the filling and the icing.

Mix cake mix with 1 1/4 cups strong brewed cooled coffee, oil, pumpkin, pumpkin pie spice and eggs on low for 30 seconds then medium for 2 minutes.

Spray cake pans with baking spray.

Split batter into the two donut pans or this could be baked in a bundt pan and cut across the middle to add the filling.

Bake the two donut pans for 25-30 minutes on 325 as they are dark coated.

Cool cake for 10 minutes, then turn out to cool completely on wire rack.

Frosting for filling:

half cup butter

one and a half cups powdered sugar

two tablespoons strongly brewed coffee

quarter teaspoon pumpkin pie spice

a few drops orange food coloring

Mix until smooth and spread onto the evened cake and place the other piece of cake on top.

Icing on top:

one cup powdered sugar

one tablespoon cocoa

one teaspoon pumpkin pie spice

one tablespoon strongly brewed coffee

(a few drops of white food coloring lightened up the dark brown to a pretty color)

Pour the icing on top of the cake and add sprinkles.