Ingredients
Cake
Milk mixture
Topping
Directions
- 1
Preheat oven to 350 F and grease/butter an 8x8 metal pan then set aside.
- 2
In a small bowl, mix together the flour, baking powder, baking soda, and pumpkin pie spice until combined. Set aside.
- 3
In a large bowl, combine the egg yolks, pumpkin and vanilla. Set aside.
- 4
In a medium bowl, whip the egg whites until fluffy with soft peaks. Slowly add in the sugar until combined.
- 5
Add the egg white mixture to egg yolk mixture, and gently fold it in so it’s combined.
- 6
Then fold in the dry ingredients slowly to the wet batter until just combined. Do NOT overmix.
- 7
Pour the batter into prepared pan and bake for about 20-25 minutes, or until a toothpick comes out clean.
- 8
While the cake is baking, prepare the three milk mixture. Combine the three milks (evaporated, condensed, and regular) and pumpkin pie spice until fully combined.
- 9
Remove cake from oven once finished baking then immediately poke holes throughout the cake with a fork. Do not poke all the way through the bottom.
- 10
Pour the milk mixture over the entire cake.
- 11
Cover the cake and chill in the refrigerator for at least 4 hours to overnight. I let mine soak overnight.
- 12
After the cake has chilled and soaked in the milks, prepare the whipped cream. Add the heavy cream to a large mixing bowl. Mix on medium speed until cream starts to thicken, then add in the powdered sugar. Continue mixing on medium to high speed until soft peaks form.
- 13
Spoon the whipped cream onto the cake, spread with a spatula or butter knife.
- 14
Serve the cake with a sprinkle of pumpkin pie spice if desired.
