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Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, cloves, and ginger. Stir with a whisk to break up clumps. Set aside.
In the bowl of stand mixer, or use a bowl and a handheld blender, beat together the eggs, sugar, oil, and pure pumpkin until lighter in color and mixed well. Add the dry ingredients into the wet and mix on low speed just until combined.
Pour into the prepared pan and bake for 25-30 minutes.
While the cake is baking combine the ingrediets for the filling; sweetened condensed milk, heavy whipping cream, and pumpkin pie spice.
Immediately after the cake comes out of the oven, take a fork and poke holes all over it. Pour the sweetened condensed milk mixture all over cake, making sure to get in all the holes you poked.
Let cool at room temperature for about 30 minutes. Cover with plastic wrap and put it in the fridge overnight. Or at least for 8 hours but overnight is preferred.
In a mixing bowl with a handheld blender, beat together the softened butter and softened cream cheese. Add in the powdered sugar, 1 cup at a time, beating after each addition.
In a separate bowl, beat the heavy whipping cream until stiff peaks form. This takes several minutes but it will get there. Fold the whipped cream into the cream cheese/butter mixture. Gently stir together until combined.
Frost the cake and sprinkle with the pecans. Cover with plastic wrap and let refrigerate for at least 4 hours (or longer is fine too) so the frosting can get cold and thicken up.