Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 5 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- ½ cup heavy cream
- 1 tsp cinnamon
- 1 ½ cups heavy whipping cream, cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Extra cinnamon for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with butter or non-stick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
- In a large mixing bowl, beat the eggs and granulated sugar together on high speed using a hand mixer or stand mixer. Continue beating for about 5 minutes until the mixture is pale, thick, and has doubled in volume. This step ensures the cake stays airy enough to absorb the milk later.
- Lower the mixer speed and gently fold in the pumpkin puree and vanilla extract. Gradually add the flour mixture into the wet ingredients. Mix just until combined, being careful not to deflate the eggs. Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Place the pan in the center rack of the oven and bake for 30 to 35 minutes. You will know it is done when a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool on a wire rack for at least 15 minutes.
- While the cake cools slightly, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and cinnamon in a large jug or bowl. Ensure the mixture is smooth and the cinnamon is evenly distributed.
- Using a fork or a skewer, poke holes all over the surface of the warm cake. Space the holes about an inch apart. Slowly pour the three-milk mixture over the entire cake, making sure to get the edges. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the liquid to fully absorb.
- When you are ready to serve, place the cold heavy whipping cream, powdered sugar, and vanilla in a chilled bowl. Beat on high speed until stiff peaks form. Spread the whipped cream evenly over the soaked cake. Dust the top with a little extra cinnamon or pumpkin spice for a beautiful finish.
- Slice the cake into squares and serve chilled. For an extra touch of decadence, you can drizzle each slice with a little caramel sauce or garnish with toasted pecans before serving.
- Cook Time: 55 minutes