PUMPKIN TRES LECHES CAKE RECIPE

Pumpkin Tres Leches Cake Recipe image

Try a twist on a classic favorite with our Pumpkin Tres Leches Cake Recipe. Inspired by our love for everything pumpkin, our Pumpkin Tres Leches Cake Recipe is the perfect treat to add to the dessert bar at your next fall get-together.

Provided by My Food and Family

Categories Home

Time 2h40m

Yield 16 servings

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 230 mg, Carbohydrate 40 g, Fiber 0 g, Sugar 30 g, Protein 5 g