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Pumpkin Eggnog Tres Leches
This Pumpkin Eggnog Tres Leches is an amazingly delicious pumpkin cake soaked in an eggnog milk custard, perfect for any holiday occasion.
Servings 24
Calories 197kcal
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.
Nutrition
Calories: 197kcal | Carbohydrates: 35g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 93mg | Potassium: 195mg | Sugar: 26g | Vitamin A: 2885IU | Vitamin C: 1.5mg | Calcium: 110mg | Iron: 1mg