Ingredients:

  • 1 box (15.25 oz / 431g) Spice Cake Mix
  • 1 can (15 oz / 425g) Pumpkin Puree
  • 2 large Eggs
  • 1/4 cup (60ml) Avocado Oil
  • 1/2 tsp (2.5g) Sea Salt
  • 1/2 can (7 oz / 200g) Sweetened Condensed Milk
  • 2 tbsp (30ml) Pure Maple Syrup
  • 1 tsp (5g) Vanilla Extract
  • 1/2 tsp (2.5g) Ground Cinnamon
  • 4 oz (113g) Low-Fat Cream Cheese, softened
  • 1/2 cup (120g) Plain Greek Yogurt, strained
  • 2 tbsp (30g) Honey
  • 1 tsp (5g) Vanilla Extract

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan.
  2. In a large bowl, combine cake mix, pumpkin puree, eggs, oil, and salt. Whisk until the batter is smooth.
  3. Spread batter evenly into the pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  4. While the cake is still warm, use the end of a wooden spoon to poke holes approximately 1 inch apart across the entire surface.
  5. Whisk together condensed milk, maple syrup, vanilla, and cinnamon. Slowly pour the mixture over the cake, ensuring the liquid fills the holes.
  6. Beat softened cream cheese and Greek yogurt together until smooth. Fold in the honey and vanilla.
  7. Spread the frosting in a thick, even layer over the cooled cake.
  8. Refrigerate for at least 2 hours to allow the soak to set.