Pumpkin Tres Leches Cake
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5.0
30 reviews
Excellent
Pumpkin Tres Leches Cake
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This cake's light and airy texture is similar to this classic tres leches cake, but in this festive variation, it is spiced with cinnamon, ginger, cloves, and pumpkin and is served with a dollop of homemade whipped cream. It’s even yummier than pumpkin pie!
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Ingredients
Cake:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 4 eggs separated
- 1 cup granulated sugar divided
- 1 teaspoon pure vanilla extract
- 1 ⁄3 cup evaporated milk
- 3 tablespoons 100% pure pumpkin puree
- 1/8 teaspoon cream of tartar
Tres Leches:
- 1 1/3 cup evaporated milk
- 1 14 ounce can sweetened condensed milk
- 1 cup coconut milk
- 3 tablespoons 100% pure pumpkin puree
Whipped Cream:
- 2 cups cold heavy whipping cream
- 1/4 cup granulated sugar
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Instructions
Make cake:
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.
- In a large mixing bowl combine flour, baking powder, salt, cinnamon, ginger, and cloves.
- In a small bowl beat the egg yolks with ¾ cup of sugar on high until light yellow in color. Mix in the vanilla, evaporated milk, and pumpkin. Pour the egg mixture into the flour mixture and mix these gently until combined.
- In a medium bowl, beat the egg whites on high until you have soft peaks. Add cream of tartar and ¼ cup sugar and beat on high until stiff peaks form. Gently fold egg whites into the batter.
- Pour the batter into prepared pan and spread out until batter looks even. Bake for 25 to 30 minutes. Check to make sure cake is ready by inserting a toothpick into the center of the cake. If the toothpick comes out clean it’s ready. Remove from the oven and let cool for about 20 minutes.
- While the cake is still warm, pierce it all over with a fork making sure you pierce the edges. This will allow the tres leches to drain into the cake when you pour it over.
Make Tres Leches:
- Whip together the evaporated milk, sweetened condensed milk, coconut milk, and pumpkin.
- Reserve 1 cup of tres leches and slowly pour the remaining tres leches over the entire cake. Make sure to get around the edges. Do not worry about the puddling of the milk mixture; the sponge cake will absorb it in about 30 minutes. Save the rest of the milk mixture in the refrigerator for later. Cover the cake with lid, place in the refrigerator, and chill for at least 4 hours or overnight.
Make whipped cream:
- Put the cold whipping cream and sugar in a large mixing bowl and mix on high until fluffy, about 1 to 2 minutes. Reserve in covered container in the refrigerator until ready to use.
To serve:
- Top cake with whipped cream and sprinkle with ground cinnamon or pumpkin pie spice. For each serving, ladle a tablespoon of the reserved milk mixture onto a serving plate, then place a piece of cake on top.
Notes
- This dessert is delicious served cold with a cup of hot coffee or a pumpkin spice latte.
- Expert Tips
- Expert Tips
- Storage Instructions
- Storage Instructions
- Eggs First - Eggs are easier to separate directly from the fridge, while they’re still nice and cold—the chill helps hold the yolks together. That said, room temperature egg whites whip better than cold ones. Separate your eggs at the beginning when you assemble your other ingredients so you can let the whites “age” for a few minutes.
- Save Some Milk - Be sure to save some of the tres leches mixture for serving!
- Pour When It’s Warm - Make sure to drizzle the tres leches mixture on top of the perforated cake while it is still warm—this helps it absorb every drop! When you pour the milk mixture over the cake, it might seem like way too much liquid, but don’t worry. As it chills in the fridge, the cake will soak up almost all of it.
- Leftover pumpkin spice tres leches cake and the accompanying milk mixture can be kept in covered (preferably airtight) containers in the fridge for up to 3 days.
- I don’t recommend freezing this cake.
Nutrition Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
10g
(50%)
Cholesterol
79mg
(26%)
Sodium
68mg
(3%)
Potassium
199mg
(6%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
1276IU
(26%)
Vitamin C
1mg
(1%)
Calcium
108mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 68mg | 3% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 1276IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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