Instructions
- PUMPKIN CAKE:
- Preheat oven to 350 degrees and grease a 13×9 baking dish.
- In a bowl, mix white cake mix, vegetable oil, water and eggs together. Once combined, add in pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, allspice and vanilla extract. Mix until combined. Pour the batter into the prepared baking dish, spreading in an even layer.
- Bake for 25-28 minutes, or until a cake tester comes out clean. Allow to cool for 10 minutes.
- Using the back of a wooden spoon, poke holes into your cake, only poking about half way down. Reserve 2 Tbsp of Eagle Brand® Sweetened Condensed Milk (you will use this in the pumpkin cream filling). Pour the remaining Eagle Brand® Sweetened Condensed Milk all over the holes of the cake. Set the cake aside.
- PUMPKIN CREAM FILLING:
- With a standing mixer or a hand mixer, whip heavy whipping cream on medium speed until soft peaks form.
- Add in powdered sugar and vanilla extract, whipping until it is the consistency of whipped cream. Spoon half of the whipped cream into a separate bowl. Reserve the remaining whipped cream for the Cream Cheese Whipped Cream Frosting.
- Fold pumpkin puree, Eagle Brand® Sweetened Condensed Milk and pumpkin pie spice into the whipped cream. Once combined, spread the filling over the cake and into the holes.
- CREAM CHEESE WHIPPED CREAM TOPPING: Using your standing mixer or hand mixer again, whip the remaining whipped cream and the powdered sugar with the cubed cream cheese (putting the cream cheese cubes in a little at a time, whipping after each addition). Once everything is combined together, spread the cream cheese frosting over the pumpkin filling.
- Sprinkle with chopped pecans, if desired. Place in the fridge for at least 2-4 hours before serving. Enjoy! Store leftovers in the fridge.
- Recipe By Michelle Verkade @Michelle_ALatteFood
