Pumpkin Spice Tres Leches Cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
6 hrs
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Total Time
6 hrs 45 mins
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Servings
12
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Calories
473 kcal
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Course
Dessert
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Cuisine
South American, American, Mexican
Pumpkin Spice Tres Leches Cake
Description
The recipe starts with a spiced pumpkin cake made from all-purpose flour, baking powder, baking soda, kosher salt, pumpkin puree, sugar, neutral oil, eggs, and vanilla extract. The combination yields a moist, tender pumpkin cake with autumnal flavor. Once baked until golden and set, the cake is cooled and then pierced with holes to allow the milk mixture to soak in fully.
The milk mixture consists of whole milk, sweetened condensed milk, evaporated milk, pumpkin pie seasoning (or a homemade cinnamon and nutmeg mix), and optional whiskey or rum to add depth. This liquid is slowly poured over the pierced cake, saturating it to create an ultra-moist texture characteristic of tres leches desserts. The cake is then chilled, allowing the flavors to meld and the milks to imbue the crumb with sweetness and spice.
Finished with a topping of lightly sweetened whipped heavy cream, the cake offers creamy balance to the spiced pumpkin base. This dessert is served chilled and suits autumn or holiday occasions where pumpkin and creamy desserts are desired.
Leftovers should be stored covered in the refrigerator and consumed within three days to maintain freshness and texture.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 (15oz can) pumpkin puree pure
- 1 cup sugar
- 3/4 cup neutral cooking oil generic cooking oil
- 4 large egg
- 1 teaspoon vanilla extract
Milk Mixture
- 1 cup milk whole
- 1 (8 oz sweetened condensed milk
- 1 cup evaporated milk
- 2 tablespoons whiskey optional, or rum
- 2 teaspoons pumpkin pie seasoning (or 1 1/2 teaspoons cinnamon + 1/2 teaspoon nutmeg)
Topping
- 2 cups heavy cream
- 3 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.
- With an electric mixer or whisk, combine pumpkin puree, sugar, oil, eggs and vanilla until smooth.
- Slowly add the dry mixture to the pumpkin mixture, mixing until a cake batter forms and ingredients are just combined.
- Transfer the mixture to a 13x9-inch baking dish. Bake for 30-35 minutes, or until it's golden brown, and a toothpick inserted into the center comes out clean.
- While your cake is baking, make your milk mixture. Whisk together your whole milk, sweet condensed milk, evaporated milk, pumpkin pie seasoning and liquor, if using.
- Once your cake is cooked, allow it to cool completely. Then, poke holes throughout your cake using a fork. I like to poke about 20-25 holes. Pour the milk mixture all over the cake. You may need to move the cake pan around to absorb the milk as you continue to pour.
- Cover your cake and chill in the refrigerator for at least 6 hours for overnight for best results.
- Make the topping before serving. Using an electric mixer, whisk together heavy cream until it is creamy, then slowly add in powdered sugar, until it reaches a whipped cream consistency. Spread over the top of the cake and lightly sprinkle with cinnamon, if desired. Slice and serve!
Notes
- Store leftover cake covered in the refrigerator, using it within three days for best quality.
- Poking holes evenly across the cooled cake ensures thorough soaking of the tres leches milk mixture.
- Optional whiskey or rum in the milk soak adds subtle complexity but can be omitted for a non-alcoholic version.
- Use pumpkin pie seasoning or substitute with a mix of cinnamon and nutmeg to control spice levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 115mg | 38% |
| Sodium | 421mg | 18% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 162mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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