Ingredients
- Yellow Cake Mix: 1 box (15.25 oz)
- Canned Pumpkin Puree: 15 ounces
- Eggs: 2 large
- Evaporated Milk: 12 ounces
- Sweetened Condensed Milk: 14 ounces
- Pumpkin Pie Spice: 1 teaspoon
- Whipped Topping: 8 ounces
- Caramel Topping: As desired
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, combine the cake mix, pumpkin puree, eggs, and pumpkin pie spice. Mix until well combined, being careful not to overmix.
- Step 3: Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 4: Let the cake cool slightly, then poke holes all over the top of the cake with a fork or wooden spoon handle.
- Step 5: Pour the evaporated milk and sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
- Step 6: Let the cake cool completely. Spread the whipped topping over the cake and drizzle with caramel topping before serving. Refrigerate for at least 30 minutes before serving.
Notes
- Store leftover cake covered in the refrigerator for up to 3 days, but it's best enjoyed within 24 hours for optimal moisture.
- A quick 15-second zap in the microwave will slightly warm a slice, enhancing the caramel and pumpkin spice flavors, but be careful not to overheat!
- Serve chilled with an extra sprinkle of pumpkin pie spice and a dollop of whipped cream for a truly decadent experience.
- To avoid a soggy cake, ensure the cake has cooled slightly before poking holes and pouring on the milk mixture, which helps control the absorption.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American