- Home
- In The Kitchen
- recipes
- Pumpkin Tres Leches Cake
- Share
-
-
-
-
-
-
Pumpkin Tres Leches Cake
30+chilling Prep Time
minutes
30 Cook Time
minutes
60+chilling Total Time
minutes
6 Serving
size
Print Recipe
Ingredients
- 1 box of spice cake flour Betty Crocker "Spice Cake"
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup of water
- ¾ cup of pumpkin puree
For the Three Leches:
- 1 cup condensed milk
- 1 cup fresh milk
- 1 cup Pumpkin Eggnog
- 1/2 tsp spice of pumpkin pie
For the Topping:
- 2 cups thick cream to beat
- 6 spoonfuls of powdered sugar
- 1/2 tsp spice of pumpkin pie
- 3 oz. Cream cheese, softened
Preparation
- Heat the oven to 350° F (325° F for a dark or non-stick mold). Spray the bottom and sides of a 13 x 9 inch pan with cooking spray.
- In a large bowl, whisk the cake ingredients with an electric mixer at low for 30 seconds, then at high for 2 minutes, occasionally scraping the bowl. Then, pour into the mold.
- Bake for 29 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Let stand for 5 minutes. Poke holes on the top of the cake every 1/2 inch with a fork, cleaning the fork occasionally to prevent it from sticking.
- In a large bowl, combine the milk, the pumpkin eggnog and the spice. Pour slowly over the cake. Cover and refrigerate for about 3 and 4 hours or until the cake absorbs the milk mixture.
- Prepare the topping by whipping the whipping cream, powdered sugar and pumpkin pie spice with an electric mixer at high speed until they form soft peaks. Add the cream cheese and continue beating for one minute. Cover the cake with the topping and refrigerate the cake for at least 3 hours or overnight.
- Sprinkle the cake with the pumpkin pie spice before serving. Keep it covered in the refrigerator.
- SHARE
-
-
-
-
-
-
-
