Name: Pumpkin Magic Cake with Dulce de Leche Frosting
Prep time: 20 s
Cook time: 60 s
Total time: 110 s
Yield: 24
Cuisine: americano
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 butterat room temperaturedividedplus more for greasing; 5 large eggsdivided; 1 1/2 cups NESTLÉ® CARNATION® Evaporated Lowfat 2% Milkdivided; 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 cheeseat 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.