This Pumpkin Eggnog Tres Leches is an amazingly delicious pumpkin cake soaked in an eggnog milk custard, perfect for any holiday occasion.

Pumpkin Eggnog Tres Leches

Now, this may sound a little crazy…but the first day that eggnog hit the store shelves I am all up in that store, stocking up. I literally drink so much the first week it is on sale, I make myself sick. Then I don’t usually drink it again until we decorate our Christmas tree.

I love eggnog, and make it steamed eggnog with some pumpkin spice syrup….oh, heavenly!!! What inspired this recipe was that I actually was going to make a Pumpkin Tres Leches cake, using my favorite pumpkin bar recipe. If you haven’t tried this one yet, you must. Then as I went to grab the milk, I saw the leftover eggnog, yes at this point I already made myself sick and I knew I wouldn’t be finishing it, so I used it in the cake. Thank goodness I did. It was amazing!

This Pumpkin Eggnog Tres Leches is an amazingly delicious pumpkin cake soaked in an eggnog milk custard, perfect for any holiday occasion.

So good in fact, I ate two slices immediately. Then when tempted to eat another an hour later, I called my dad and begged him to take a few pieces off my hand, then gave the rest away to the kids and our friends.

Now while this has pumpkin and would be a great fall recipe, I love that it can carry into winter because eggnog is available through New Year’s. This will be a cake that no one is expecting and every eggnog & pumpkin lover will enjoy.

This Pumpkin Eggnog Tres Leches is an amazingly delicious pumpkin cake soaked in an eggnog milk custard, perfect for any holiday occasion.
Why not switch it up this holiday season and give this Pumpkin Eggnog Tres Leches a try, you won’t be disappointed.
Enjoy! XOXO San

How do you make Pumpkin Eggnog Tres Leches?

  • Preheat oven to 350 degrees. Grease a 9×13 pan, set aside.

  • Mix eggs, oil, sugar, and pumpkin in a large bowl. Sift remaining ingredients and add to the mixture. Mix well and pour into prepared pan and bake 30-35 minutes or until toothpick comes out clean. Remove cake from oven, and let it cool on the counter.

  • Once the cake is completely cooled, in a small mixing bowl combine eggnog, sweetened condensed milk, and evaporated milk.

  • Poke holes in cake, using fork or the end of a mixing spoon, then pour the milk mixture evenly over the cake.

  • Set in the refrigerator and let the cake absorb the mixture for 1-2 hours.

  • When ready to serve, top cake with Cool Whip, whipped cream, or homemade eggnog whipped cream- my preference. Sprinkle with pumpkin spice seasoning and serve.

  • Eggnog Whipped Cream – I used 1 1/2 cups of eggnog and beat on high with 3 packets of whipped topping packets, like Dream Whip.

Have leftover eggnog? Try this delicious Eggnog Caramel Sauce!

Don’t forget to pin this to your favorite Pinterest board to save for later!

Pumpkin Eggnog Tres Leches pinterest image

Pumpkin Eggnog Tres Leches

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 24
Calories: 197 kcal
This Pumpkin Eggnog Tres Leches is an amazingly delicious pumpkin cake soaked in an eggnog milk custard, perfect for any holiday occasion.

Ingredients
 

  • 4 eggs
  • 1 cup canola oil
  • 2 cups sugar
  • 15 ounces canned pumpkin
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 11.5 ounces sweetened condensed milk about 3/4 of a can
  • 9 ounces evaporated milk about 3/4 of a can
  • 1 1/4 cup eggnog

Instructions
 

  • Preheat oven to 350 degrees. Grease a 9x13 pan, set aside.
  • Mix eggs, oil, sugar, and pumpkin in a large bowl. Sift remaining ingredients and add to the mixture. Mix well and pour into prepared pan and bake 30-35 minutes or until toothpick comes out clean. Remove cake from oven, and let it cool on the counter.
  • Once the cake is completely cooled, in a small mixing bowl combine eggnog, sweetened condensed milk, and evaporated milk.
  • Poke holes in cake, using fork or the end of a mixing spoon, then pour the milk mixture evenly over the cake.
  • Set in the refrigerator and let the cake absorb the mixture for 1-2 hours.
  • When ready to serve, top cake with Cool Whip, whipped cream or homemade eggnog whip cream- my preference. Sprinkle with pumpkin spice seasoning and serve.
  • Eggnog Whipped Cream – I used 1 1/2 cups of eggnog and beat on high with 3 packets of whipped topping packets, like Dream Whip.

Notes

Not included in total time, is the time to let the cake set 1-2 hours.
Calories: 197kcalCarbohydrates: 35gProtein: 4gFat: 4gSaturated Fat: 1gCholesterol: 42mgSodium: 93mgPotassium: 195mgSugar: 26gVitamin A: 2885IUVitamin C: 1.5mgCalcium: 110mgIron: 1mg
Tried this recipe?Let us know what you think!

Kids review: They all, I mean all loved this. Even my eggnog haters, lol. The only thing I was shocked by was my son Aiden, he wasn’t obsessed about it like I thought he would, I mean I combined two of his favorite things eggnog and pumpkin.

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