Ingredients
Scale
- 1 pack yellow or spice cake mix
- 3 eggs
- 240 ml water
- 240 ml canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 240 ml sweetened condensed milk
- 240 ml heavy cream
- 60 g powdered sugar
- 1 teaspoon vanilla extract
- Additional whipped cream, cinnamon, and caramel for garnish
Instructions
- Preheat your oven according to the instructions on the cake mix. Grease a 23×33 cm (9×13 inch) baking pan thoroughly.
- Mix the cake mix, eggs, water, pumpkin puree, and pumpkin pie spice in a large bowl until well combined.
- Pour the batter into the prepared baking pan and bake as instructed or until a toothpick comes out clean.
- Cool the cake completely on a wire rack.
- Poke holes in the cooled cake with a wooden spoon or fork.
- Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into the holes.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the soaked cake.
- Decorate with additional whipped cream, cinnamon, and caramel.
- Chill the cake in the refrigerator for at least 2 hours to set the flavors.
Notes
Best served chilled and can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg