Pumpkin Spice-Tres Leches Cake - Kraft Recipes Top
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Pumpkin Spice-Tres Leches Cake

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16 servings

Add pumpkin spice to your life with a milky Pumpkin Spice Tres Leches Cake! You'll love this super-moist pumpkin tres leches cake on a chilly autumn day.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Prepare cake batter and bake as directed on package for 13x9-inch pan, blending dry pudding mix and 1/4 cup evaporated milk into batter before pouring into prepared pan.
  • Cool cake in pan 10 min., then pierce with large fork at 1/2-inch intervals.
  • Blend condensed milk, sour cream, pumpkin pie spice and remaining evaporated milk in blender until well blended; pour slowly over cake. Refrigerate 1 hour.
  • Frost cake with COOL WHIP before serving.

Special Equipment Needed

Tres Leches Cake

Prepare recipe as directed, using JELL-O Vanilla Flavor Instant Pudding and omitting the pumpkin pie spice.

Special Extra

Garnish frosted cake with a light sprinkling of additional pumpkin pie spice before serving.


This luscious spice cake can be refrigerated up to 24 hours before serving.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 270
Total fat 8g
Saturated fat 5g
Cholesterol 20mg
Sodium 340mg
Carbohydrate 46g
Dietary fiber 0g
Sugars 36g
Protein 5g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 20 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from So moist. The cake was moist and delicious! The men in my family especially liked it.
Date published: 2016-09-20
Rated 5 out of 5 by from Super Duper YUMMY!!! I'm actually eating this right now as I write my review! It turned out perfect! FYI - Tres Leches cakes ARE suppose to be Moist/ have some liquid in them.... And this cake was just that.... Super Moist and the flavor was awesome! I had all the ingredients on hand and followed the directions to a T! I was a little nervous about how much liquid I was putting on the cake at first - But I poured the liquid slowly as stated in the recipe and then I put it in the fridge.... I didn't leave it in there for an hour... I left it for a couple of hours because it was for dessert tonight. So the liquid got plenty of time to soak up! I added the cool whip right before I served it and everyone LOVED it! In fact my son wanted 3 pieces of it, because the flavor was so good! This was really a great cake and I plan to make it again! Thanks for the great recipe! :)
Date published: 2016-10-17
Rated 1 out of 5 by from Too moist I made this cake for a party and had way too much liquid. So much so, it was laying in the bottom of the pan. I don't know what I did wrong. I checked the size of the products used and they were correct. I scooped it to serve it.
Date published: 2016-10-13
Rated 5 out of 5 by from Delicious!! This is delicious, but I think it is too wet-there was milk in the bottom of the pan and I did not pour all the liquid on it. I think a 5 oz. Evaporated milk would be enough with the condensed milk and sour cream.
Date published: 2016-11-26
Rated 5 out of 5 by from Easy, rich pumpkin dessert This recipe is easy to make, the ingredients were easy to find, and it turned out excellent! If you like pumpkin flavor, and chilled creamy cakes, you will like this.
Date published: 2016-11-04
Rated 4 out of 5 by from It's so yummy This is a good quick Tres Leches recipe. It is suppose to have liquid at the bottom. It IS a three milk cake, lol. I will be adding this to my recipe favorites.
Date published: 2016-10-17
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