5 from 3 votes
Pumpkin Tres Leches Cake
Pumpkin Tres Leches Cake offers a delicious twist on the classic Mexican dessert. It takes a moist pumpkin cake, soaks it in a spiced rum-infused cream sauce, and tops it with a homemade fluffy whipped topping.
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Servings:
12
Calories:
313 kcal
Course:
Dessert, Cake
Cuisine:
American, Mexican
Ingredients
Pumpkin Cake
- 1 (15-ounce can) pumpkin not pumpkin pie filling, puree
- 4 large egg
- 3/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Cream Sauce
- 1 (14-ounce can) sweetened condensed milk
- 1 (12-ounce can) evaporated milk
- 1 cup heavy cream
- 1/4 cup spiced rum
- 1 tablespoon molasses
- 1 teaspoon pumpkin pie spice
Whipped Topping
- 2 cups heavy cream
- 3/4 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Heat the oven to 350° and spray a 9x13-inch pan with cooking spray.
- In a bowl, combine the pumpkin, oil, granulated sugar, brown sugar and vanilla.
- In a separate bowl, stir the flour, pumpkin pie spice, baking powder, baking soda, cinnamon and salt. Slowly add the flour to the pumpkin mixture until well combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 35 minutes. Poke a toothpick into several areas of the cake to check for doneness. Continue baking up to 5 minutes, checking occasionally until baked.
- While the cake is baking make the sauce by combining all the sauce ingredients together and whisking until smooth. Refrigerate until ready to use.
- Make the Topping while the cake continues to bake. Beat the heavy cream until very thick, then gradually add the powdered sugar, cinnamon and vanilla to the heavy cream and continue beating until very stiff. Refrigerate until ready to use.
- Remove the cake and use the handle side of a round wooden spoon to poke holes over the cake. Pour the Sauce over the cake.
- Let the cake cool completely before spreading the Topping evenly over the cake. Add some cute sprinkles, mini pumpkins, or a sprinkle of cinnamon over the cake.
Cup of Yum
Nutrition Information
Calories
313kcal
(16%)
Carbohydrates
50g
(17%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
83mg
(28%)
Sodium
297mg
(12%)
Potassium
236mg
(5%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
320IU
(6%)
Vitamin C
1mg
(1%)
Calcium
125mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 313
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 83mg | 28% |
| Sodium | 297mg | 12% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.