Everyday Recipes
Key Ingredients
Ingredients
- ●2 cups all-purpose flour
- ●2 teaspoons baking powder
- ●1 teaspoon baking soda
- ●1 teaspoon salt
- ●1 cup granulated sugar
- ●3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, divided, plus more for greasing
- ●5 large eggs, divided
- ●1 1/2 cups NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
- ●1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- ●1/4 cup heavy whipping cream
- ●1/4 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
- ●3/4 cup packed brown sugar
- ●1 teaspoon pumpkin pie spice
- ●1 package (8 ounces) lowfat cream cheese, at room temperature
- ●1/2 cup NESTLÉ LA LECHERA Dulce de Leche
- ●1 cup powdered sugar
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.
