Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (8g) pumpkin pie spice
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (245g) pumpkin purée
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 4 oz (115g) softened cream cheese
  • 1/4 cup (60ml) milk
  • 1 tsp (2g) cinnamon
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • pinch of salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking soda, and salt in a large bowl.
  3. Stir in the pumpkin purée, vegetable oil, eggs, and vanilla extract until the batter is a smooth, mahogany-colored consistency.
  4. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
  5. While the cake is slightly warm, use the handle of a wooden spoon to poke holes approximately 1 inch apart across the entire surface.
  6. In a blender or mixer, combine the sweetened condensed milk, 4 oz cream cheese, milk, and cinnamon until velvety.
  7. Pour the filling mixture slowly over the cake, ensuring the liquid fills every hole.
  8. Refrigerate the cake for at least 2 hours to allow the filling to set.
  9. Beat the softened butter and 8 oz cream cheese together until pale and fluffy.
  10. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until smooth, then spread evenly over the chilled cake.