Pumpkin Tres Leche Cake Recipe
This Pumpkin Tres Leches Cake is incredibly moist and filled with pumpkin and warm fall spices. Soaked in a sweet three-milk mixture and finished with fluffy whipped cream, it's a decadent twist on classic tres leches cake.
Servings: 15 servings
Calories: 275kcal
Equipment
Ingredients
- 5 large eggs
- 1 1/4 cups granulated sugar
- 1 1/2 cups pure pumpkin puree
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tbsp pumpkin spice store bought or homemade
- 1/2 tsp Kosher salt
- 1 tsp cinnamon
- 12 oz evaporated milk
- 1 - 10 oz can sweetened condensed milk
- 1 cup heavy cream
Whipped Cream Topping
- 2 cups whipped cream
- 2 tbsp granulated sugar
- 1 tsp pumpkin spice
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9 x 13 baking pan and set aside.
- In a large bowl, combine the flour, baking powder, baking soda, pumpkin spice, Kosher salt, and cinnamon. Stir until mixed well. Set aside.
- In the bowl of a stand mixer or a large mixing bowl, add the white sugar, pumpkin puree, and vanilla extract and mix until combined. Add the eggs one at a time and mix well between each addition.
- Gradually add the dry flour mixture to the wet ingredients, mixing well between each addition.
- Once the batter is well mixed, pour the batter into the prepared baking pan and bake in the preheated oven for 20 – 25 minutes, until a toothpick or cake tester comes out clean.
- Allow the cake to cool in the pan for 15 minutes.
- While the cake is cooling, in a large measuring cup, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
- Using a pair of chopsticks (or something with a similar diameter), poke holes across the surface of the cake, making sure the holes cover the entire surface and are 1/2 to 3/4 of an inch apart.
- After allowing the cake to cool for 15 minutes, pour the milk mixture very slowly over the entire top of the cake, allowing the milk to seep into the holes. This process will take some patience, but it is worth it.
- Once the milk mixture has been poured over the cake and has seeped in, cover and refrigerate the cake for at least 4 hours or overnight.
- For the whipped cream topping: beat the cream for a few minutes, then add the sugar and continue to whip until soft peaks form. Fold in the pumpkin spice and cinnamon, and spread evenly over the chilled cake. Dust with a little cinnamon if desired. Serve.
Notes
See the post for more information, photos and tips.
Nutrition
Serving: 1 | Calories: 275kcal | Carbohydrates: 38g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 334mg | Potassium: 197mg | Fiber: 1g | Sugar: 24g | Vitamin A: 4242IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 2mg