Ingredients
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Make It
Step 1
Preheat oven to 350° F. Grease a 13 x 9-inch baking pan.
Step 2
Mix flour, baking powder, baking soda and salt in a medium bowl.
Step 3
Beat granulated sugar and 1/2 cup butter in a large mixer bowl until creamy. Beat in 2 eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with 1 cup evaporated milk. Pour batter into prepared pan.
Step 4
Beat pumpkin, remaining 1/2 cup evaporated milk, heavy cream, sweetened condensed milk, remaining 3 eggs, brown sugar and pumpkin pie spice in a large bowl until thoroughly combined. Pour over cake batter.
Step 5
Bake for 1 hour or until the center is set. The cake layer will have risen to the top while the pumpkin layer is now on the bottom – MAGIC! Allow to cool completely.
Step 6
Beat cream cheese, dulce de leche and remaining 1/4 cup butter in a large mixer bowl until smooth and creamy (should take about 4 minutes). Reduce speed and gradually add powdered sugar. Increase speed to medium-high and beat until light and fluffy. Spread over top of cake. Store any leftover cake tightly covered in the refrigerator.
