Ingredients
Scale
- 1 box white cake mix
- ½ cup unsalted butter
- 4 eggs
- 15 ounces pumpkin puree
- 2 teaspoons pumpkin pie spice
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk (or adjust to taste)
- 6 ounces whole milk
- 8 ounces heavy whipping cream
- Sugar and vanilla extract for flavoring
Instructions
- Preheat oven to 350°F and grease the bottom of a 9×13 baking dish.
- In a large mixing bowl, combine the cake mix, melted butter, eggs, pumpkin puree, and pumpkin pie spice. Blend with a handheld mixer for 2 minutes until smooth.
- Pour the batter into the prepared pan and bake for about 30 minutes until a toothpick comes out clean.
- Allow the cake to cool for 20 minutes while preparing the milk mixture by whisking together evaporated milk, sweetened condensed milk (for less sweetness use only 10 ounces), and whole milk.
- Poke holes across the cooled cake and pour the milk mixture slowly over it, letting it absorb fully.
- Cover and refrigerate overnight or for at least four hours.
- Before serving, whip heavy cream with sugar and vanilla until stiff peaks form and spread on top of the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 35g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg