Description
A moist and flavorful pumpkin spice cake soaked in sweetened condensed milk and topped with whipped cream.
Ingredients
Scale
- 1 box (15.25 oz) pumpkin spice cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping
- 1 tsp pumpkin pie spice (for garnish)
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Mix cake mix, water, oil, and eggs in a bowl until smooth. Pour into the baking dish.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Remove cake from oven. Use a fork to poke holes all over the cake.
- Pour sweetened condensed milk over the cake, letting it soak into the holes.
- Let the cake cool completely. Top with whipped cream and sprinkle with pumpkin pie spice.
Notes
- Let the cake cool before adding whipped topping to prevent melting.
- For extra flavor, add chopped pecans or caramel drizzle.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
