Try a twist on a favorite with our Pumpkin Tres Leches Cake. Inspired by our love for pumpkin spice lattes, our Pumpkin Tres Leches Cake is fall-tastic.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) spice cake mix
1 cup canned pumpkin
2 Tbsp. hot water
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 can (14 oz.) sweetened condensed milk
1 can (5 oz.) evaporated milk
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350ºF.
Prepare cake batter as directed on package; blend in pumpkin. Pour into 13x9-inch pan sprayed with cooking spray.
Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min.
Meanwhile, add hot water to coffee; stir until dissolved. Pour into blender. Add milks and sour cream; blend well.
Pierce cake with large fork at 1/2-inch intervals. Pour milk mixture over cake, re-piercing cake if necessary until milk mixture is completely absorbed.
Refrigerate 1 hour. Serve topped with COOL WHIP.
This coffee-infused variation of a classic cake can be enjoyed on a special occasion.
Prepare cake batter as directed on package. Pour into 18 paper-lined muffin cups. Bake as directed on package for cupcakes; cool completely. Pierce cupcakes with fork. Prepare milk mixture as directed; spoon over cupcakes. Refrigerate and continue as directed. Makes 18 servings.
How to Store
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.