0 from 36 votes
Pumpkin Spice Tres Leches Cake
As a fun twist on a classic dessert, this fall version of tres leches cake is made with pumpkin and delicious fall flavor.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
6 hrs
Total Time
6 hrs 45 mins
Servings: 12
Calories: 473 kcal
Course:
Dessert
Cuisine:
South American , American , Mexican
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 (15oz can) pure pumpkin puree
- 1 cup sugar
- 3/4 cup oil
- 4 large eggs
- 1 teaspoon vanilla extract
Milk Mixture
- 1 cup whole milk
- 1 (8 oz sweet condensed milk
- 1 cup evaporated milk
- 2 tablespoons whiskey or rum (optional)
- 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!
Cup of Yum
Notes
- Storage: Store leftovers covered in the fridge for up to 3 days.
Nutrition Information
Calories
473kcal
(24%)
Carbohydrates
39g
(13%)
Protein
7g
(14%)
Fat
32g
(49%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
115mg
(38%)
Sodium
421mg
(18%)
Potassium
180mg
(5%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
770IU
(15%)
Vitamin C
1mg
(1%)
Calcium
162mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 473
% 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.