Key Ingredients

Condensed Milk
Sweetened Condensed Milk 14 oz Can
14 oz. Can
Dulce de Leche
Dulce de Leche 13.4 oz Can
13.4 oz. Can
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.

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