Ingredients:

  • 15.25 oz yellow or white cake mix
  • 1 cup pumpkin purée
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 12 oz sweetened condensed milk
  • 2 tbsp whole milk
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 tbsp heavy whipping cream

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan. In a large bowl, beat the cake mix, pumpkin purée, eggs, oil, cinnamon, and ginger until smooth. Pour batter into the pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
  2. While the cake is still warm, use a skewer or fork to poke holes every 1 inch across the entire surface. Whisk the sweetened condensed milk with the whole milk or cream in a small bowl, then pour the mixture evenly over the cake to saturate the sponge. Allow the cake to cool completely.
  3. Beat the softened cream cheese and butter together until pale and fluffy. Incorporate the powdered sugar, vanilla extract, cinnamon, and heavy whipping cream until smooth. Spread the frosting evenly over the cooled cake.