Prepare cake batter and bake as directed on package for 13x9-inch pan, blending dry pudding mix and 1/4 cup evaporated milk into batter before pouring into prepared pan.
Cool cake in pan 10 min., then pierce with large fork at 1/2-inch intervals.
Blend condensed milk, sour cream, pumpkin pie spice and remaining evaporated milk in blender until well blended; pour slowly over cake. Refrigerate 1 hour.
Frost cake with COOL WHIP before serving.
Tres Leches Cake
Prepare recipe as directed, using JELL-O Vanilla Flavor Instant Pudding and omitting the pumpkin pie spice.
Garnish frosted cake with a light sprinkling of additional pumpkin pie spice before serving.
This luscious spice cake can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.