1.5 cup white sugar
1 (15oz) can pure pumpkin
6 whole eggs
1 (12oz) can evaporated milk
3/4 tsp salt
3 tsp pumpkin pie spice
1 box yellow cake mix
Preheat the oven to 350° and spray a 9×13 pan with nonstick spray. Cream the butter and sugar with a mixer. Then add the pumpkin and mix until smooth. (Mine was a little runny) Add the eggs one at a time and mix in between. Then add the can of evaporated milk and combine well.
In a different bowl, add the cake mix, salt and pumpkin pie spice and mix with a whisk until evenly mixed. Then add the dry mix to the pumpkin mix and blend well until smooth. It’s ALOT of batter but don’t worry, it doesn’t overflow.
Pour in the 9×13 pan and cook for 40-45 minutes. When you pull it out and it starts to cool, it flattens a bit. Don’t worry. It’s normal. My oven cooked it in exactly 40 minutes.
Some of my family like to top this cake with whipped cream. Me however, I like a cream cheese glaze. Here is that recipe.
8 oz cream cheese, room temp.
1 cup powdered sugar
2 tsp GOOD pure vanilla extract
5-6 tbs whole milk
Beat the cream cheese u til creamy, then beat in the powdered sugar. Stir in vanilla and add a few tbs of milk. Add more milk until it reaches the desired consistency for your drizzle. (You can cut this recipe in half if you want to make less glaze) I like my glaze more like a thin frosting as you can tell in the picture.