This delicious tres leches cake is everything we’re craving for fall: delicious moist spice cake soaked in that familiar tres leches flavor for a luxurious bite. The pumpkin spice flavor goes perfectly with the freshly whipped topping making this easy dessert the star of your next gathering!
Heat oven to 325°F. Grease bottom and sides of a nonstick 13x9-inch pan.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
Pour batter into pan.
Bake for 24 to 29 minutes or until a toothpick (or the tip of a small knife) inserted in the center of the cake comes out clean. Cool in pan on cooling rack while preparing tres leches mixture.
In a small pitcher or glass measuring cup with a spout, mix Tres Leches Mixture ingredients until well blended.
Poke holes using a fork every 1/2 inch over the top of the cake. If necessary, wipe the fork tines occasionally with a paper towel to reduce sticking.
Carefully pour tres leches mixture evenly over top of cake, working back and forth to fill holes and pausing periodically to allow the mixture to absorb into the cake. If the mixture is pooling in one spot, tilt the cake pan slightly to help spread the mixture evenly over the cake. Cover and refrigerate until mixture is fulling absorbed into cake.
In a large mixing bowl, beat Whipped Topping ingredients with an electric mixer until stiff peaks form.
Spread whipped topping evenly over surface of cake. Cover and refrigerate for 2 hours.
When ready to serve, decorate the top of the cake with edible flowers. Store loosely covered in the refrigerator.
