Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup granulated sugar
- ½ cup melted unsalted butter
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- ½ cup heavy cream
- ½ teaspoon ground cinnamon
- 1 ½ cups heavy whipping cream (cold)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Ground cinnamon for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with butter or non-stick spray. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. In a separate large bowl, beat the melted butter and granulated sugar together. Add the eggs one at a time, followed by the pumpkin puree and vanilla extract. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cake light.
- Pour the batter into your prepared baking pan and smooth the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool on a wire rack for about 10 minutes. While the cake is still warm, use a fork or a wooden skewer to poke holes all over the surface of the cake, spaced about an inch apart.
- In a large measuring cup or bowl, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and cinnamon. Slowly pour this mixture over the entire surface of the warm cake, making sure to get the edges. The cake will look like it is drowning at first, but it will eventually absorb all the liquid. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- When you are ready to serve, prepare the whipped topping. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the chilled cake. Sprinkle a light dusting of cinnamon or pumpkin pie spice over the top. Slice into squares and serve cold directly from the pan.
- Cook Time: 50 minutes