Ingredients:

  • 1 box (15.25 oz) Spice Cake Mix
  • 1 can (15 oz) Pumpkin Puree
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 can (14 oz) sweetened condensed milk
  • 4 tbsp unsalted butter, melted
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, combine the spice cake mix, pumpkin puree, eggs, vegetable oil, and 1 tsp vanilla extract. Mix until smooth and spread evenly into the prepared pan.
  3. Bake for 25–30 minutes, or until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
  4. Immediately after removing the cake from the oven, use the handle of a wooden spoon to poke holes approximately 1 inch apart across the entire surface.
  5. Whisk together the sweetened condensed milk, melted butter, pumpkin pie spice, and 1/2 tsp vanilla extract. Pour the mixture slowly over the hot cake, ensuring it seeps into the holes.
  6. Allow the cake to cool completely in the pan.
  7. Beat the softened cream cheese and softened butter until velvety. Gradually add powdered sugar, 1 tsp vanilla extract, and a pinch of salt until fluffy.
  8. Spread the frosting over the cooled cake and chill in the refrigerator for at least 2 hours before slicing.