Ingredients:
8 eggs
1 cup of granulated sugar
1 (15oz) can of pure pumpkin
2 cups of all-purpose flour, spooned and leveled
2.5 tsps of baking soda
3 tsps of pumpkin spice seasoning
1 (12 fl oz) can of evaporated milk
1 (14oz) can of condensed milk
12 fl oz of milk (see notes below for hack)
6 fl oz of heavy cream (see notes below for hack)
also feel free to add more milk mixture if you like it extra moist, juicy, and dripping✨
For whipped cream topping:
Directions:
Preheat oven to 350 F and grease/butter a pan then set aside.
Add the eggs and sugar to a bowl and use a hand or stand mixer to whisk till it’s fluffy, light in color, and thick. This process can take about 5-10 minutes.
Slowly add in the pumpkin little by little. I added about a ‘spatula-full’ at a time, mixed till it was incorporated, then repeated till there was no more pumpkin.
In a separate bowl, mix the flour, baking soda, and 2 tsps of pumpkin pie spice together until combined.
Next, fold in the dry ingredients slowly to the wet batter 1 cup at a time until combined. The end batter should be very fluffy. Do NOT overmix.
Pour the batter into prepared pan and bake for about 30-45 minutes, or until a toothpick comes out clean (due to the pumpkin, it could be a little wet).
While the cake is baking, prepare the three milk mixture. Combine the evaporated milk and the condensed milk then whisk till combined.
Next, add in the milk, heavy cream, and 1 tsp of pumpkin pie spice (read below for measurement directions). After pouring out the evaporated milk, I filled up the same 12 fl oz. can with milk. Then I filled up the same can HALF WAY with heavy cream.
Remove cake from oven once finished baking then immediately poke holes throughout the cake with a fork. Do not poke all the way through the bottom.
Pour the milk mixture over the entire cake.
Cover the cake and chill in the refrigerator for at least 4 hours to overnight. I let mine soak overnight.
After the cake has chilled and soaked in the milks, prepare the whipped cream. Add the heavy cream to a large mixing bowl. Mix on medium speed until cream starts to thicken, then add in the powdered sugar. Continue mixing on medium to high speed until soft peaks form.
Spoon the whipped cream onto the cake, spread with a spatula or butter knife.
Serve the cake with a sprinkle of pumpkin pie spice if desired.
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