Make Ahead
15 servings | Prep Time: 25 Minutes | Start to Finish: 4 Hours 10 Minutes
1 Heat oven to 350°F. Grease bottom only of 13 × 9-inch pan with shortening or spray with cooking spray.
2 In medium bowl, beat cream cheese with electric mixer on medium speed 1 to 2 minutes or until smooth. Add sweetened condensed milk and ¼ cup liqueur; beat, scraping bowl frequently, until smooth. Cover and refrigerate while preparing cake.
3 In large bowl, beat 1½ cups sugar, the oil, eggs and pumpkin with electric mixer on low speed 1 minute, scraping bowl constantly. Add flour, baking powder, pumpkin pie spice, salt and baking soda. Beat on medium speed 2 minutes. Pour evenly into pan.
4 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
5 With handle of wooden spoon (¼ to ½ inch diameter), poke holes halfway down into cake every inch, wiping spoon handle occasionally to prevent sticking. Cool completely on cooling rack, about 1 hour.
6 Pour cream cheese mixture over cake, working back and forth to fill holes. (Some filling should remain on top of cake.) Cool completely, about 1 hour.
7 In chilled medium bowl, beat whipping cream, 3 tablespoons liqueur and 1 tablespoon sugar with electric mixer on low speed until thickened. Gradually increase speed to high and beat just until stiff peaks form. Carefully spread over cake. Cover loosely; refrigerate about 1 hour or until chilled but no longer than 48 hours. Sprinkle with additional pumpkin pie spice, if desired.
1 Serving: Calories 560; Total Fat 32g (Saturated Fat 12g, Trans Fat 0.5g); Cholesterol 105mg; Sodium 390mg; Total Carbohydrate 58g (Dietary Fiber 1g); Protein 8g Carbohydrate Choices: 4
Sweet Secret Serve this decadent dessert with cups of coffee spiked with more of the spiced rum—delicious!