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Pumpkin Tres Leches Cake

Pumpkin Tres Leches Cake: A Fall Dessert That Delights

This Pumpkin Tres Leches Cake is a delightful fall dessert that combines spiced pumpkin with creamy milks for an irresistible treat.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Total Time 5 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All Purpose Flour Use cake flour for a lighter texture.
  • 1 tbsp Baking Powder Ensure it’s fresh for best results.
  • 1 tsp Baking Soda Can substitute with baking powder.
  • 1/2 tsp Salt Essential for overall taste.
  • 1 tbsp Cinnamon Can be replaced with pumpkin pie spice.
  • 1/2 tsp Nutmeg Fresh nutmeg enhances aroma.
  • 1/2 tsp Allspice Omit if unavailable.
  • 1 tsp Ground Ginger Fresh ginger adds vibrant flavor.
  • 1 cup Sugar Brown sugar can be used for a richer flavor.
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil.
  • 2 tsps Vanilla Extract Use pure vanilla for the best taste.
  • 1 cup Pumpkin Puree Canned is convenient or use homemade.
  • 4 large Eggs Ensure they are at room temperature.
  • 1 cup Evaporated Milk Can substitute with coconut milk.
  • 1 cup Sweetened Condensed Milk Can use a low-sugar version.
  • 1 cup Half-and-Half Substitute with whole milk for lighter.
For the Spiced Cream Topping
  • 1 cup Heavy Whipping Cream Coconut cream can be used for non-dairy.
  • 1/4 cup Sugar Omit for less sweet topping.
  • 1 tsp Cinnamon Adjust to taste.
  • 1 tsps Vanilla Extract Adds depth of flavor.

Equipment

  • 9x13 inch sheet pan
  • medium bowl
  • large mixing bowl
  • whisk
  • spatula
  • Measuring cup
  • Electric mixer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch sheet pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger.
  3. In a large mixing bowl, combine sugar, vegetable oil, vanilla extract, and pumpkin puree.
  4. Beat in eggs one at a time into the wet mixture.
  5. Gradually add dry ingredients to wet mixture, and mix until smooth.
  6. Pour the batter into the prepared sheet pan and smooth the top.
  7. Bake for 30-35 minutes or until a toothpick comes out clean.
  8. Let it cool in the pan for about 15 minutes, then transfer it to a serving plate.
  9. Poke holes all over the top of the cake using a fork.
  10. Whisk together evaporated milk, sweetened condensed milk, and half-and-half.
  11. Slowly pour the milk mixture over the poked cake.
  12. Place the cake in the refrigerator to soak for at least 4 hours.
  13. Beat heavy whipping cream, sugar, cinnamon, and vanilla together until stiff peaks form.
  14. Spread whipped spiced cream over the chilled cake, slice and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 180mgPotassium: 250mgFiber: 1gSugar: 22gVitamin A: 2000IUCalcium: 150mgIron: 1mg

Notes

Allow the cake to soak overnight for the best flavor and moisture retention.

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