Description
Pumpkin Tres Leches Cake combines classic tres leches with autumn flavors by infusing pumpkin and pumpkin pie spice into both the cake and the creamy milk mixture. This tender sponge cake is soaked in a rich trio of evaporated milk, sweetened condensed milk, and heavy cream mixed with pumpkin, creating a decadently moist dessert. A fluffy whipped cream topping is finished with cinnamon for a festive treat perfect for gatherings.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/3 cup butter, softened
- 1 cup sugar
- 5 large eggs
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup heavy cream (for milk mixture)
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice (for milk mixture)
- 1 cup heavy cream (for topping)
- 3 tablespoons powdered sugar
- Ground cinnamon
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch pan.
- In a bowl, whisk together flour, baking powder, salt, and pumpkin pie spice.
- In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding the flour mixture and whole milk to the butter mixture, beginning and ending with flour.
- Pour batter into prepared pan and bake for 30-35 minutes, until a toothpick comes out clean.
- Allow cake to cool completely, then poke holes all over the cake with a fork.
- In a large bowl, whisk together the evaporated milk, sweetened condensed milk, 1/2 cup heavy cream, pumpkin puree, and 1 teaspoon pumpkin pie spice.
- Slowly pour the milk mixture evenly over the cooled cake. Refrigerate for at least 4 hours to allow the milk to soak in.
- Before serving, whip 1 cup heavy cream with powdered sugar until stiff peaks form. Spread over the chilled cake and dust with ground cinnamon.
Notes
You can substitute pumpkin pie spice with a mixture of cinnamon, nutmeg, and cloves. If you’re out of heavy cream, whole milk can be used for the milk mixture, but the cake will be less rich. Refrigerate the cake overnight for best flavor; it keeps well covered in the fridge for up to 3 days. If cake seems too wet, use fewer holes or reduce the milk mixture slightly. Whip cream just before serving for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice (about 1/12 of cake)
- Calories: 390
- Sugar: 36g
- Sodium: 175mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg