Desserts
Pumpkin Tres Leches Cake
Pumpkin Tres Leches Cake has a creamy rich texture and the wonderful flavor of fall spices. You are going to
- Serves 12
- Prep 25 minutes
- Cook 30 minutes
- Total 3 hours
What Is Tres Leches Cake?
Tres Leches is a traditional Latin American dessert made with “3 milks”. The cake becomes almost custard-like in texture and is traditionally topped with whipped cream. There are many different flavor variations. I especially like Coffee Tres Leches and Peach Bourbon tres Leches.
How To Make Pumpkin Tres Leches Cake
- Preheat and Prep. Preheat oven to 350 degrees and spray a 9×13-inch baking dish with cooking spray.
- Mix wet ingredients. In a mixing bowl, use a hand-held electric mixer to beat together granulated sugar, pumpkin, vegetable oil, and eggs.
- Mix dry ingredients. In another mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Combine wet and dry ingredients. With mixer on LOW, gradually add dry ingredients to wet.
- Bake. Pour into prepared pan and bake for 25 to 30 minutes.
- Soak the cake. Poke holes in cake. Whisk together half-and-half, evaporated milk, and sweetened condensed milk. Slowly pour mixture over cake.
- Refrigerate. Refrigerate at least 3 hours so the cake has time to soak up the liquid.
- Add topping. Spread Cool Whip on top and sprinkle with ground cinnamon.
Recipe Tips
- You can use 2 cups of fresh whipped cream instead of Cool Whip.
- Be sure to use pumpkin puree and not pumpkin pie filling.
- Let the cake cool for about 15 minutes before poking holes in it. Use the back of a wooden spoon for poking holes. You wan them to be fairly large so that the liquid seeps down in them.
- Serve chilled. Tres Leches Cake tastes best straight from the refrigerator.
Storage
Cover well with plastic wrap and store in the refrigerator for up to 3 days.
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More Pumpkin Desserts
Recipe
Pumpkin Tres Leches Cake
Pumpkin Tres Leches Cake has a creamy rich texture and the wonderful flavor of fall spices. You are going to love this fall twist on the classic Tres Leches Cake. It's a from-scratch cake, but it's not at all difficult to make.
- Serves 12
- Prep 25 minutes
- Cook 30 minutes
- Total 3 hours
Ingredients
- 1⅓ cups granulated sugar
- 1 (15-ounce) can pumpkin
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¾ cup half-and-half
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 12 ounces Cool Whip
- cinnamon
Instructions
- 1
Place granulated sugar, pumpkin, vegetable oil, vanilla, and eggs in a large bowl. Use a hand-held electric mixer to beat until combined.
- 2
Preheat oven to 350 degrees F and spray and 9×13-inch baking dish with cooking spray.
- 3
In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- 4
With mixer on LOW gradually beat dry ingredients into wet.
- 5
Pour batter into prepared baking dish. Bake for 25 to 30 minutes. Let cool 15 minutes and then poke holes all over with a fork.
- 6
In a medium bowl, whisk together half-and-half, evaporated milk, and sweetened condensed milk. Slowly pour mixture over cake. Note: It will seem like there is too much liquid but the cake will soak all of it up.
- 7
Cover with plastic wrap and refrigerate at least 3 hours.
- 8
Spread cool whip on top and sprinkle with ground cinnamon.
Equipment
- 9×13-inch baking dish
- Hand-held electric mixer
Nutrition
- Calories545 kcal
- Carbohydrates69 g
- Protein11 g
- Fat26 g
- Saturated Fat10 g
- Polyunsaturated Fat9 g
- Monounsaturated Fat6 g
- Trans Fat0.1 g
- Cholesterol87 mg
- Sodium385 mg
- Potassium427 mg
- Fiber1 g
- Sugar51 g
- Vitamin A3339 IU
- Vitamin C5 mg
- Calcium268 mg
- Iron2 mg
