Pumpkin Spice Tres Leches Cake Food

PUMPKIN TRES LECHES CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch rectangular baking pan.
• Combine sugar and butter in a large bowl using an electric mixer. Add eggs one at a time. Add pumpkin, sour cream, and vanilla extract to the batter while still mixing.
• Combine flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger in a bowl. Add 1/2 of the mixture to the pumpkin batter and mix until well combined. Add remaining flour mixture to the batter and mix on medium-high speed for 2 minutes more. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes.
• Meanwhile, combine evaporated milk, half-and-half, and sweetened condensed milk in a bowl. Set tres leches aside.
• Remove cake from the oven and let cool 15 to 20 minutes. Poke a generous amount of holes in the cake using a drinking straw, making sure to get the corners and sides as well. Pour tres leches mixture on the cake, cover with plastic wrap, and cool in the refrigerator for 1 hour to overnight.
• Before serving, add whipped topping to the cake and sprinkle cinnamon on top.

PUMPKIN SPICE-TRES LECHES CAKE

Steps:

• 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.

PUMPKIN TRES LECHES CAKE

Steps:

• Preheat the oven to 350°F. Coat a 9×13-inch pan with cooking spray, olive oil, or butter. Set aside.
• In a medium bowl, add the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Whisk together to combine.
• In a large bowl, add the pumpkin puree, eggs, granulated sugar, vegetable oil, and vanilla extract. Whisk together until fully combined.
• Add the dry ingredients to the wet ingredients and whisk together until well combined and smooth.
• Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool for 10 minutes while you make the three milk mixture.
• In a medium bowl, add the milk, sweetened condensed milk, and evaporated milk. Whisk together to combine.
• Using a knife or a spatula, gently unstick the sides of the cake from the pan. Then, poke holes all over the cake using a skewer or a large fork. Gradually pour the three milk mixture over the cake. Cover and refrigerate for at least two hours to let the cake fully cool and absorb the liquid.
• While the cake cools, make the whipped topping. In a large bowl, add the heavy cream, sugar, and vanilla extract. Beat on high speed using a handheld or stand mixer until soft peaks form. Cover and refrigerate until ready to use.
• When the cake has cooled completely, top with the whipped topping and garnish with a dusting or sprinkle of pumpkin pie spice.

PUMPKIN TRES LECHES CAKE RECIPE

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.