Email to Magdalene Viken      

Recipe Categories: Amma's HOME PAGEBreads_and_Spreads Bread_Pudding Breakie Brownies_and_Bars Cakes Candies_Balls_and_Other_Sweets Chowders_Soups_and_Stews Cookies Dinners_and_Lunches Drinks Frostings_Icings_and_Fillings Gravies_and_Sauces It_Starts_With_A_Mix Pies Quick_Breads_and_Muffins Sabbat_Celebrations Sides Sourdough Spice_Blends Starters_Snacks_and_Fingerfoo

Tres Leches Cakes- Pumpkin




Source of Recipe


Maggie Viken






List of Ingredients



• 1 Rich Butter Cake mix
  
• 1 C. canned pumpkin
  
• 1/2 C. milk
  
• 1/3 C. unsalted butter
  
• 4 large eggs
  
• 1 tsp. pumpkin pie spice
  
• 14oz. can Eagle Brand milk
  
• large can evaporated milk
  
• 20oz. can crushed pineapple, drained and squeezed
  
• 8oz. Cool Whip extra creamy or French Vanilla
  
• kiwi, sliced
  
• canned mandarin oranges, drained
  
• pecans, finely chopped
  






Instructions



1. Mix together cake mix, pumpkin, milk, butter, eggs and pumpkin pie spice. Pour into a prepared 10x13 inch disposable foil pan and bake at 350 degrees F. until cake pick tests done.
   
2. While cake is cooling make milk. Pour Eagle Brand milk and canned milk into a container and whisk until well blended. When cake is cool carefully poke holes all over cake. Be sure not to poke any holes in your pan or you will have a big mess. Slowly pour the milk mixture over top of the cake. It may look like too much but it will all soak in. Pour about 3/4 of the mixture and discard the rest. If you like your cake with a lot of milk add it all. Cover and put into the refrigerator to set.
   
3. While the cake is setting fold together Cool Whip and crushed pineapple. Spread over cake and decorate with fruit and sprinkle with nuts. Return to the refrigerator. The longer this cake sets the better it will be. I let it set over night. Refrigerate any leftover cake.