Best Pumpkin Cake



4 eggs
1- 2/3 cup white sugar
1 cup vegetable oil
1 (15 oz.) can pumpkin puree
2 cups all-purpose flour
2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1/2 can of sweetened condensed milk

Cream Cheese Frosting

6oz softened cream cheese
6oz softened butter
3 cups powdered sugar
1/2 teaspoon vanilla extract


1. Preheat your oven to 350F.

2. Grease a 9×13″ baking pan with a non-stick cooking spray.

3. In a large bowl, mix eggs, vegetable oil, sugar, and pumpkin puree. Mix in flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.

4. Pour into a greased baking pan and bake for 35 minutes.

5. Pour the half of the can of sweetened condensed milk evenly over the top of the still HOT cake. Allow to sit about 30 minutes before frosting.

1. Using a hand or stand mixer, beat the cream cheese until it reaches a whipped texture.

2. Add butter and do the same. Add vanilla extract and one cup of powdered sugar at a time until frosting is creamy.