pumpkin cake
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon pumpkin pie spice
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground ginger
    • 4 large eggs
    • 1 2/3 cups granulated sugar
    • 1 cup vegetable oil
    • 1 (15-ounce) can pumpkin puree
    • 1 can (12 oz) sweetened condensed milk
    • 1/4 cup International Delight® Pumpkin Pie Spice Coffee Creamer
    • 1/2 teaspoon pumpkin pie spice
whipped cream cheese frosting
  • 1/2 cup (1 stick) butter, softened
  • 8 ounces cream cheese, softened
  • 3 3/4 cup powdered sugar
  • 1 tablespoon International Delight® Pumpkin Pie Spice Coffee Creamer
  • 2/3 cup heavy whipping cream
  • 1/2 cup chopped pecans


  1. Heat oven to 350 degrees and spray a 9×13 baking pan with cooking spray.
  2. For the cake: In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, cloves, and ginger.
  3. In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.
  4. Hand mix the dry ingredients into the pumpkin mixture until just combined and no flour streaks are visible. Spread the batter into the prepared pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Remove the cake from the oven and immediately poke holes all over the top of the cake with the end of a wooden spoon.
  5. Mix the can of condensed milk, International Delight® Pumpkin Pie Spice Coffee Creamer, and pumpkin pie spice and pour all over the top of the cake, making sure to drizzle it evenly into all the holes. Cover the cake pan with tin foil and place in fridge overnight (which is what I do) or just let cool completely before frosting it.
  6. For the frosting: mix the cream cheese, International Delight® Pumpkin Pie Spice Coffee Creamer, and butter with an electric mixer until light and creamy. Gradually beat in the powdered sugar until smooth. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the frosting and whip to combine until smooth and creamy. Sprinkle with the chopped pecans.
  7. This cake is best served cold so I always refrigerate it for at least 8 hours after I frost it.

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