bars
close
Pumpkin Tres Leches Cake made with NILLA Cookie Pieces

Pumpkin Tres Leches Cake made with NILLA Cookie Pieces

Modern comfort meets international appeal with a sweet and spiced pumpkin cake soaked in warm tres leches. Fresh whipped cream, toasted pumpkin seeds, the vanilla goodness of crushed NILLA Wafers and a sprinkle of cinnamon finish the taste journey.

Facebook Email Print

INGREDIENTS

30 servings, 7 oz. each


  • Cake
  • 1 lb. 2 oz. all-purpose flour
  • 2-3/4 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1-1/2 tsp. ground nutmeg
  • 1 tsp. salt
  • 1-4/5 lb. granulated sugar
  • 6 eggs
  • 15 oz. canned pumpkin puree
  • 15 oz. water
  • 12 oz. oil
  • 1-1/2 tsp. vanilla extract
  • 12 oz. NILLA Wafers, broken into pieces, divided

  • Tres Leches
  • 14 oz. sweetened condensed milk
  • 12 oz. evaporated milk
  • 4 oz. heavy cream

  • Whipped Cream
  • 30 oz. heavy cream
  • 2 oz. granulated sugar
  • 15 oz. NILLA Wafers
  • 10 Tbsp. toasted  pumpkin seeds

Nutrition per serving

  • Calories

    600

  • Total fat

    32 g

  • Saturated fat

    12 g

  • Trans fat

    0.5 g

  • Cholesterol

    85 mg

  • Sodium

    350 mg

  • Carbohydrate

    71 g

  • Dietary fiber

    1 g

  • Sugars

    48 g

  • Added sugars

    44 g

  • Protein

    8 g

  • Vitamin A

    10 %DV

  • Vitamin C

    2 %DV

  • Vitamin D

    4 %DV

  • Calcium

    10 %DV

  • Iron

    10 %DV

  • Potassium

    4 %DV

DIRECTIONS

For Cake: Line half sheet pan with parchment paper. Attach half sheet pan extender.

Combine flour, baking soda, spices and salt in bowl; set aside. Beat sugar and eggs in bowl of mixer fitted with paddle attachment on medium speed until light yellow in color. Mix pumpkin, water, oil and vanilla in separate bowl. Add to sugar mixture; mix well. Add combined dry ingredients, mixing just until combined and scraping bowl as needed. Do not over mix. Fold in 10 oz. NILLA Wafers pieces. Spread batter into prepared pan. Top with remaining 2 oz. cookies.

Bake in 350°F standard oven 45 min. or until internal temperature reaches 195°F to 200°F and center of cake is firm to the touch. Cool completely in pan on wire rack. Cut cake 5 x 6 into 30 pieces.

For Tres Leches: Mix ingredients until blended. Refrigerate until ready to use.

For Whipped Cream: Whip cream and sugar to medium peaks. Refrigerate until ready to use.

For each serving: Place 1 cake square in shallow bowl. Top with 2 oz. Tres Leches and let stand 5 min. to absorb. Garnish with 1 oz. Whipped Cream, 1/2 oz. NILLA Wafer pieces and 1 tsp. pumpkin seeds.

Tips

  • Sprinkle each serving lightly with ground cinnamon, if desired.