Pumpkin Poke Cake

Pumpkin Poke Cake 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 4 large eggs 1 2/3 cups granulated sugar 1 cup vegetable oil 1 (15-ounce) can pumpkin puree For the Drizzle: 1 (12-ounce) can sweetened condensed milk For the Frosting: 8 ounces butter, at room temperature 8 ounces cream cheese, at room temperature 4 1/4 cups powdered sugar 2 tablespoons vanilla extract 1 cup pecans, chopped finely and toasted Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, and ginger. In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not overmix. Spread the batter into the prepared pan. Bake for 25-35 minutes or until toothpick inserted into the middle comes out clean. Remove the cake from the oven and immediately poke holes all over the top of the cake. You can use the end of a wooden spoon, a skewer, the tines of a fork, etc. Slowly pour the can of condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. Allow the cake to cool completely before frosting. To make the Frosting: Place butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 minutes. Add powdered sugar and vanilla. Beat until light and fluffy, scraping the bowl as necessary. Spread the frosting evenly over the top of the cake and sprinkle with toasted pecans. Store leftovers in an airtight container in the refrigerator for up to 1 week.