Pumpkin Tres Leches Cake
User Reviews
4.7
78 reviews
Excellent
Pumpkin Tres Leches Cake
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This pumpkin tres leches recipe includes perfectly moist and spiced sponge cake topped with whipped cream and pumpkin pie spice!
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Ingredients
For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 (15-oz) can pumpkin puree
- 4 eggs
- 1 cups granulated sugar
- ¾ cups vegetable oil
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 8 ounces sweetened condensed milk
- 6 ounces evaporated milk
For the topping
- 1 cup heavy cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
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Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch pan with cooking spray, olive oil, or butter. Set aside.
- In a medium bowl, add the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Whisk together to combine.
- In a large bowl, add the pumpkin puree, eggs, granulated sugar, vegetable oil, and vanilla extract. Whisk together until fully combined.
- Add the dry ingredients to the wet ingredients and whisk together until well combined and smooth.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool for 10 minutes while you make the three milk mixture.
- In a medium bowl, add the milk, sweetened condensed milk, and evaporated milk. Whisk together to combine.
- Using a knife or a spatula, gently unstick the sides of the cake from the pan. Then, poke holes all over the cake using a skewer or a large fork. Gradually pour the three milk mixture over the cake. Cover and refrigerate for at least two hours to let the cake fully cool and absorb the liquid.
- While the cake cools, make the whipped topping. In a large bowl, add the heavy cream, sugar, and vanilla extract. Beat on high speed using a handheld or stand mixer until soft peaks form. Cover and refrigerate until ready to use.
- When the cake has cooled completely, top with the whipped topping and garnish with a dusting or sprinkle of pumpkin pie spice.
Notes
- This cake can be made up to 3 days ahead of time and stored in the fridge until ready to serve. However, I recommend leaving the whipped topping off until right before serving.
- I recommend eating and serving this cake cold, so feel free to make it ahead of time!
Nutrition Information
Show Details
Serving
1slice
Calories
471kcal
(24%)
Carbohydrates
52g
(17%)
Protein
8g
(16%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
90mg
(30%)
Sodium
377mg
(16%)
Potassium
282mg
(8%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
6004IU
(120%)
Vitamin C
2mg
(2%)
Calcium
193mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 471kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 377mg | 16% |
| Potassium | 282mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 6004IU | 120% |
| Vitamin C | 2mg | 2% |
| Calcium | 193mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
78 reviews
Excellent
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