Heat the oven to 350.

Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.

Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.

Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.

Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.

Spray cake pan with no stick spray and pour the cake batter in.

Bake for 30-35 minutes. Check with a toothpick by poking the toothpick in the center of the cake and when it comes out clean it is done baking.

While the cake is baking make the pumpkin pudding.

Combine sugar, cornstarch and milk in a medium sauce pan over medium heat. Stir frequently until pudding heats up, then stir constantly until it starts to bubble.

Pour 1/2 cup of milk mixture into the eggs stirring constantly. You don't want to cook your egg yolks. Add the pumpkin, cinnamon, vanilla and nutmeg. Then pour the egg mixture back into the saucepan and cook until bubbly and thickened.

Pour into a bowl and cover with plastic wrap to prevent a skin from forming. Place in the refrigerate for an hour.

While the cake is cooling and the pumpkin pudding is setting make your whipped cream.

Add all of the ingredients for the whipped cream into the bowl and whisk with a mixer on high speed until medium peaks form, about 1 minute.

Once the cake is cooled cut the cake into 1 inch pieces.

Using a trifle dish or in a bowl alternating layers of pudding, cake and than whipped cream until all of the ingredients are used up.

Sprinkle the top with cinnamon.