nutritional info
;
ingredients
Pumpkin Spice
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp allspice
Pumpkin Cake
2 cups all-purpose flour (255 grams)
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp pumpkin spice
1/2 cup vegetable oil
4 large eggs, room temperature
1 cup granulated sugar
2 cups pumpkin puree
Sweetened Condensed Milk Syrup
1 (12 oz) can Magnolia Brand® Evaporated Milk
1 14 oz. can Magnolia Brand® Sweetened Condensed Milk
1/2 cup heavy cream
Whipped Cream
1 1/2 cup heavy cream
2 tbsp powdered sugar
1 tsp pumpkin spice
instructions
- PUMPKIN SPICE: Mix all of the spices together. Set aside. You will need 2 tsp of it for the cake, and the remaining 1 tsp will be for the whipped cream.
- PUMPKIN CAKE: Pre-heat the oven to 350ºF. Grease and flour a 9×13” pan. Mix the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice together. Set aside. In another bowl, mix the oil and the eggs. Whisk for 30 seconds.
Add the sugar. Whisk for 1 minute. Add the pumpkin puree and mix until smooth and incorporated. Add the dry ingredients to the bowl and mix until combined. Pour the batter on the bottom of the prepared pan. Bake in the pre-heated oven for about 30 minutes, until golden around the edges and set in the center. Insert a toothpick in the middle of the cake and if it comes out clean, the cake is done baking. Let the cake cool down completely. - SWEETENED CONDENSED MILK SYRUP: Mix the evaporated milk with the sweetened condensed milk and the heavy cream. Whisk until combined.
- TO ASSEMBLE: Using a fork, poke holes all over the cake. Pour the syrup over the cake. Place it in the fridge overnight so the cake can absorb the syrup.
- WHIPPED CREAM: Whip the 1 1/2 cups of heavy cream with the powdered sugar on medium-high with an electric mixer for about 3 minutes, until it achieves stiff peaks. Spread the whipped cream over the cake. Sprinkle the pumpkin spice on top.
- STORAGE: The cake will last in the fridge for 4 to 5 days.
Share
