The Best Pumpkin Spice Cake!

So this is a cake I have taken to several places and many people have asked how I make it.  It isn't that difficult to do, but it is difficult to explain!  First, I found on Pinterest (yes I have an addiction that my sister can't cure) how to make a box cake taste like a bakery cake.  If you are looking for healthy, sorry you will have to go see your doctor for that!
This recipe is not in that category AT ALL.  So to make the box cake good add an extra egg, swap a stick of melted butter for the oil, and use milk rather than water.  That alone will make an awesome tasting cake.  Now, for this cake, I also  add pudding in the mix and sweetened condensed milk on top.  It makes it very moist and so very good.  The only issue with this cake is that the pumpkin spice pudding can only be found in the fall.  I bought our Walmart out when they came out so I'm set for a year!  :)  If you can't find the pumpkin spice pudding, try others.  I have used chocolate in a yellow cake and that is really good.  I have also done cheese cake and chocolate puddings.  If you do two, which isn't a problem, add extra milk.
Here is what you need.....

Yellow cake mix, four eggs (3 that the mix said plus an extra), milk, vanilla (I use Mexican vanilla), a stick of butter, pumpkin spice pudding, cinnamon, and sweetened condensed milk.

First, melt the butter.  In a large bowl, mix the cake mix, eggs, milk, and butter.  Mix it all up to look like a regular cake mix.  Then add oh....a sprinkle of cinnamon (Maybe a teaspoon?  I don't measure.) and a bit of Mexican vanilla (maybe a teaspoon??  Remember, Mexican Vanilla is way stronger than regular vanilla extract.  IF you are using vanilla extract and want a nice vanilla flavor, you will need to add more.), and add the pudding as well.  So far, this is what you should see....

Mix all of that together and then add about a half a cup of milk more.  I don't usually measure it.  It always looks too think after this step so I thin it out a little.  Just until it looks like regular cake batter.  A little something like this....

See the nice pumpkin color??  YUMMY!!  Now, here is where you taste it.  Yes, taste it people!  If you have a wonderful hubby and kids like mine, you will be fighting for the whisk.  It happens to the best of us.  Someone usually ends up with cake batter on their nose.  And yes, I'm a science teacher and know the awful dangers of allowing my kids to eat raw eggs.  However, I challenge you to fight them off the whisk!  :)
But I digress.....

Now put your yummy cake batter into a greased cake pan and put in the over at 350.  I have a convection oven so I'm not sure how different times are.  Oh, I don't time things either.  I blame the hubs for that one!  So watch it until is isn't giggly in the middle anymore and when a knife comes out clean.
Take that cake out of the oven and take a knife to it.  :)  No, you aren't committing cake murder, but you are making holes for the sweetened condensed milk.  This was mine today....

Before it cools, and honestly that is an important part, pour the sweetened condensed milk over it.

I actually had a can and about a fourth.  I had made something earlier and didn't use the whole can.  I thought hmmmm, why waste?!  :)
And that is it!  Serve the cake warm or cool...it doesn't really matter.  It is extremely moist and so very good!



Here is the recipe written out:
1 yellow cake mix
4 eggs
1 stick of butter, melted
1 1/2 cups of milk
Cinnamon
Vanilla
Pumpkin Spice Pudding (or other that you have or can find)
1 can sweetened condensed milk (name brand Eagle Brand Milk)
Mix the cake mix, milk, butter, and eggs together.  Add the cinnamon, vanilla, and pudding and mix well.  Add more milk if needed.  Bake at 350 until brown and a knife comes out clean.  (Sorry, I don't know how long that is...I don't time things.)  Poke the cake with a knife and the pour over the sweetened condensed milk over.  Serve warm for best results but it is good at any temperature!
And most of all ENJOY!!!!!

- the Science Sister