For the cake: Preheat the oven at 350°F and generously grease a large bundt pan.

In a large mixing bowl, combine cake mix, instant pudding, cinnamon, and pumpkin pie spice, gently stirring to combine.

Next add the eggs, vegetable oil, milk, sweetened condensed milk, and sour cream. Beat the wet ingredients into the dry ingredients until well combined.

Lastly fold the walnuts and chocolate chips into the cake. Pour the batter into the bundt pan and spread it evenly. Bake 45-50 minutes. Keep an eye on the cake towards the end; sometimes you just need a couple extra minutes. Check the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.

Allow the cake to cool for 15 minutes and then invert the cake and gently tap the sides of the pan to release the cake from the pan. Allow the cake to cool.

For the topping: In a microwave-safe bowl, combine the chocolate chips, heavy whipping cream and corn syrup. Microwave in 30 second increments, stirring occasionally until the chocolate is melted.

Drizzle the melted chocolate over the cake and then sprinkle the top with toasted coconut and walnuts.

This cake is best served slightly warmed.