Pumpkin Cake

1. Preheat the oven to 350 degrees and prepare a 9×13-inch baking dish with non-stick baking spray.
2. In a large mixing bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg.
3. In a separate mixing bowl add the pumpkin puree, brown sugar, sour cream, vegetable oil, eggs, and vanilla extract. Whisk together until fully combined and smooth.
4. Add the dry ingredients into the wet ingredients and mix until just combined.
5. Pour into the prepared baking pan and bake for approximately 35-45 minutes or until a toothpick comes out with a few moist crumbs.
6. Remove from the oven and allow the cake to fully cool.

Milk Mixture

1. In a small bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
2. With a fork, poke holes in the top of the entire cake. Evenly pour the milk mixture over the cake. Make sure to get the edges too.
3. Chill the cake for at least 1 hour or overnight for it to fully absorb the milk.

Whipped Topping

1. Whip the heavy cream, powdered sugar, vanilla extract, and salt on high until stiff peaks are achieved.
2. Spread evenly on top of the chilled cake. Drizzle on some salted caramel sauce, if desired. Enjoy!