Pumpkin Tres Leches Cake Recipe
Pumpkin Tres Leches Cake starts with a doctored yellow cake mix flavored with pumpkin and pumpkin pie spice, then gets soaked with three milks and chilled until soft and creamy. A layer of whipped topping finishes the cake before serving.
Ingredients
Cake
- 1 (15.25 ounce) box yellow cake mix (I used Duncan Hines)
- 1/2 cup light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup vegetable or canola oil
- 1 teaspoon vanilla extract
Three Milks
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1/2 cup half and half
- 1/2 teaspoon pumpkin pie spice
Topping
- 1 (8-ounce) tub whipped topping, thawed (Cool Whip)
- pumpkin pie spice for garnish Optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan and set aside.
- In a medium bowl, stir together the cake mix, light brown sugar, and pumpkin pie spice until combined.
- In a large bowl, whisk together the pumpkin puree, eggs, sour cream, oil, and vanilla until smooth.
- Add the dry ingredients to the pumpkin mixture and stir until combined and no dry streaks remain.
- Spread the batter evenly in the greased baking pan.
- Bake for 40 to 50 minutes, or until the center is set and a toothpick inserted near the middle comes out clean or with a few moist crumbs.
- Allow the cake to cool completely.
- Use a fork to poke holes evenly over the entire surface of the cake.
- In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, half-and-half, and pumpkin pie spice.
- Slowly pour the milk mixture evenly over the cake, allowing it to soak into the holes.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Spread the thawed whipped topping evenly over the chilled cake. Sprinkle with pumpkin pie spice, if desired, before serving.
Notes
- Cover the cake tightly or store individual pieces in an airtight container in the refrigerator for up to 4 days.
- Freezing the fully assembled cake is not recommended because thawing can affect the texture of the soaked cake and whipped topping. The baked cake can be frozen for up to 3 months. Thaw before poking the holes and adding the tres leches mixture.
Nutrition
Calories: 446kcalCarbohydrates: 59gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 73mgSodium: 322mgPotassium: 324mgFiber: 1gSugar: 46gVitamin A: 4711IUVitamin C: 3mgCalcium: 259mgIron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
Love this recipe?Follow @semihomemadekitchen for more!
