This Pumpkin Eggnog Tres Leches is an amazingly delicious pumpkin cake soaked in an eggnog milk custard, perfect for any holiday occasion.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 24
Calories 197kcal
Author Sandra
Ingredients
4eggs
1cupcanola oil
2cupssugar
15ouncescanned pumpkin
2cupsflour
2teaspoonsbaking powder
1teaspoonbaking soda
2teaspoonscinnamon
1/2teaspoonginger
1/2teaspooncloves
1/2teaspoonnutmeg
11.5ouncessweetened condensed milkabout 3/4 of a can
9ouncesevaporated milkabout 3/4 of a can
1 1/4cupeggnog
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.