Ingredients
Scale
- 1 Box White Cake Mix
- ½ cup Unsalted Butter
- 4 Eggs
- 15 ounces Pumpkin Puree
- 12 ounces Evaporated Milk
- 14 ounces Sweetened Condensed Milk
- 6 ounces Whole Milk
- 8 ounces Heavy Whipping Cream
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- 2 tablespoons Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 350°F. Grease the bottom of a 9×13 baking dish.
- In a large bowl, combine cake mix, melted butter, eggs, pumpkin puree, and pumpkin pie spice. Mix with a handheld mixer for about 2 minutes until well combined.
- Pour batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 20 minutes on a wire rack.
- While cooling, mix evaporated milk, sweetened condensed milk, whole milk, and cinnamon in another bowl until blended.
- Poke holes in the cooled cake using a fork or skewer. Slowly pour the milk mixture over the cake to soak evenly.
- Cover with plastic wrap and refrigerate overnight or at least for 4 hours.
- For the topping, chill your mixing bowl and whisk attachment for about 10 minutes before adding heavy cream, sugar, and vanilla extract. Whisk until stiff peaks form.
- Spread whipped cream over the chilled cake and garnish with cinnamon.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 34g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg