Ingredients

1 15 oz can (2 cups) Pumpkin Puree
2 Cups white sugar
1 Cup Vegetable Oil
4 Eggs
2 Cups Flour
2 Tsp Baking Soda
1 Tsp Ground Cinnamon
½ Tsp Salt
¾ Cup Evaporated milk
½ Cup Heavy Cream
¾ Cup Sweetened Condensed Milk
Whipped topping *Optional

Directions

Preheat oven to 350 F.  Grease a 10×15 or 9×13 pan; set aside.

In a large mixing bowl, whisk together the pumpkin, sugar, and oil.  Now mix in the eggs.  In a medium bowl, mix together the flour, baking soda, cinnamon, and salt.  Add the dry ingredients to the wet pumpkin mixture.  Stir until thoroughly combined.  Pour batter into prepared pan.

Bake in preheated oven for 25-30 minutes (longer if needed, mine took closer to 35 minutes), until a toothpick inserted into the center of the cake comes out clean.  Remove from oven and poke holes with a fork all over the cake.  In a small bowl, mix all 3 of the milks together and pour over the cake. The cake will soak up the milk in the most delightful way.  Allow the cake to cool a bit and then slice and serve with whipped topping, if desired.  Enjoy!

Mix together the pumpkin, oil, and sugar in a large bowl.

Whisk in the eggs until combined.

In a medium bowl, combine the flour, baking soda, salt, and cinnamon.

Add the dry ingredients to the pumpkin mixture. Mix until fully combined.

Pour batter into a 10×13 greased pan. Bake at 350 for 25-30 minutes until the cake is set in the middle.

Beautiful!

Now poke a bunch of holes in the cake with a fork.

Mix together all 3 of the milks.

Pour over cake.

The cake will absorb the milk. Let it cool just a bit and then slice and serve with whipped topping.