Dairy West

Recipe By

Dairy West

  • Prep Time
    20 minutes

  • Cook Time
    1 hour

  • Servings


  • 1 box yellow cake mix
  • Ingredients listed on the back of the box (typically, ½ cup vegetable oil and 3 large eggs)
  • 1 cup pure pumpkin puree
  • ½ cup evaporated milk
  • ½ cup heavy cream
  • 3 large eggs
  • 1 cup light brown sugar
  • 1 tsp pumpkin pie spice
  • 1 box vanilla instant pudding mix, 4 oz
  • 1 tsp pumpkin pie spice
  • 1 cup cold whole milk
  • 8 oz Cool Whip, thawed
Pumpkin cake horizontal


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Prep a 9 x 13-inch cake pan by spraying with baking spray.
  3. Set aside cake pan.
  4. Prepare cake mix following the directions on the back of the box.
  5. Transfer the prepared cake into the cake pan. Set aside (you will be leaving this cake mix unbaked for now).
  6. Whisk together the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice. Continue to whisk until it is smooth.
  7. Gently pour this mixture over the unbaked cake mix.
  8. Take the cake/pumpkin pie pan and transfer it to the oven carefully.
  9. Bake at 350 degrees for 50-60 minutes.
  10. (Check to make sure the cake is done by inserting a toothpick in the center. If it comes out clean the cake is set.)


  1. Add the pudding mix into a large bowl, add the pumpkin spice, and pour in the milk.
  2. With a whisk begin to mix the ingredients until it begins to thicken.
  3. Add the cool whip, gently fold it in until it is completely combine.
  4. Scoop it all on top of the cake and spread it over the entire cake.
  5. Chill the cake. Keep it in the refrigerator until ready to be served.