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Pumpkin-Tres-Leches-Cake-Recipe

Pumpkin Tres Leches Cake

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  • Author: Anna
  • Prep Time: N/A
  • Cook Time: 40-50 minutes
  • Total Time: 0 hours
  • Yield: 15 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Tres Leches Cake features a moist, spiced cake soaked in creamy goodness, making it a delightful way to celebrate any gathering. With simple ingredients like pumpkin puree and yellow cake mix, it’s a great choice for those seeking a homemade dessert that’s both easy and delicious.

Ingredients

Scale
  • 1 (15.25 ounce) box yellow cake mix
  • 1/2 cup light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 (15-ounce) can pumpkin puree
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 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
  • 1 (8-ounce) tub whipped topping, thawed (Cool Whip)
  • pumpkin pie spice for garnish Optional

Instructions

  1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking pan.
  2. In a medium bowl, mix the cake mix, light brown sugar, and pumpkin pie spice until combined.
  3. In a large bowl, whisk together the pumpkin puree, eggs, sour cream, oil, and vanilla until smooth.
  4. Add the dry ingredients to the pumpkin mixture and stir until no dry streaks remain.
  5. Spread the batter evenly in the greased baking pan.
  6. Bake for 40 to 50 minutes, or until the center is set and a toothpick comes out clean or with a few moist crumbs.
  7. Let the cake cool completely.
  8. Use a fork to poke holes evenly across the cake's surface.
  9. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, half-and-half, and pumpkin pie spice.
  10. Slowly pour the milk mixture over the cake, letting it soak into the holes.
  11. Cover and refrigerate for at least 4 hours or overnight.
  12. Spread the thawed whipped topping over the chilled cake and sprinkle with pumpkin pie spice before serving.

Notes

Make sure to allow the cake to cool completely before soaking it in the milk mixture for best flavor.
For added flavor, consider using fresh pumpkin puree instead of canned, though canned works well for convenience.
This cake can be prepared a day in advance, allowing the flavors to develop.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 50mg

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Find it online: https://cosycountrykitchen.com/pumpkin-tres-leches-cake/