Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 cup canned pumpkin puree
- 1 tablespoon pumpkin pie spice
- 3 large eggs
- 1 can sweetened condensed milk (14 oz)
- 2 cups whipped topping (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a bowl, mix the yellow cake mix, pumpkin puree, pumpkin pie spice, and eggs until smooth.
- Pour the batter into the baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool slightly, then poke holes across the top using a wooden spoon handle.
- Whisk sweetened condensed milk with any leftover pumpkin puree and pour over the poked holes.
- Chill in the fridge for at least one hour, then top with whipped topping before serving.
Notes
For added texture, consider folding in some chopped nuts or chocolate chips into the batter before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 25g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg