PUMPKIN CAKE:

• 1 box white cake mix, (15.25oz)
• 1/2 cup vegetable oil, (or canola oil)
• 1/2 cup water
• 3 eggs
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice, (optional)
• 2 teaspoon vanilla extract
• 1 (14oz) can Eagle Brand® Sweetened Condensed Milk

 

PUMPKIN CREAM FILLING:

• 2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 2 tablespoon Eagle Brand® Sweetened Condensed Milk
• 3-4 tablespoon pumpkin puree, depending on your pumpkin flavor preference
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

 

CREAM CHEESE WHIPPED CREAM FROSTING:

• 2 cups whipped cream (reserved from pumpkin cream filling)
• 1 (8oz) package cream cheese
• 1/4 cup powdered sugar