Pumpkin Tres Leches Cake Recipe
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
38 mins
-
Servings
1 (9x13-inch) cake
-
Calories
450 kcal
-
Course
Dessert
Pumpkin Tres Leches Cake Recipe
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This pumpkin tres leches cake is the best way to celebrate fall and also enjoy the creamy flavor of tres leches. It's lightly spiced and perfect to make ahead for fall parties.
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Ingredients
Wet Mix:
- 5 large eggs separated
- 1 1/2 cups white granulated sugar divided
- 1 1/4 cups pure pumpkin puree
- 1 1/2 teaspoons pure vanilla extract
Dry Mix:
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 tablespoon pumpkin spice store-bought or homemade pumpkin pie spice
- 1/2 teaspoon kosher salt
The three milks:
- 1 cup whole milk
- 1 (14-ounce can) sweetened condensed milk
- 1/4 cup heavy cream
- Whipped Cream for topping
- 1/2 teaspoon ground cinnamon or pumpkin pie spice for topping
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13 cake pan and set aside.
- Add the egg whites and 3/4 cup sugar to the bowl of a stand-up mixer (with the whisk attachment) and beat on high until stiff peaks about 3 to 4 minutes. Scoop it out and put it into another bowl.
- Place the bowl back on the stand-up mixer (no need to clean it out) and add the remaining 3/4 cup sugar and egg yolks. Beat until pale yellow and double in volume. Next, mix in the pumpkin puree and vanilla.
- Place a sieve atop the bowl on the stand-up mixer and sift in the flour, baking powder, pumpkin spice and salt. Mix until just combined.
- Fold in the egg whites until you no longer see any speckles of remaining egg white.
- Pour the batter into the prepared 9x13 cake pan and transfer to the oven to bake for 15 to 18 minutes, until a skewer when inserted into the center comes out clean. Let cool completely in the pan before proceeding with the rest of the recipe.
- In a large measuring cup, add whole milk, sweetened condensed milk and heavy cream. Whisk until combined. Using a skewer, create little holes on the top of the cake. Pour the milk mixture over the cake (it may seem like a lot but it will absorb!). Transfer to the fridge to 2 to 3 hours, ideally overnight.
- Just before serving, top the cake with fluffy whipped cream and dust with cinnamon or pumpkin pie spice. Slice and serve.
Equipments used:
Notes
- Tips and Tricks:
- Tips and Tricks:
- Shrinkage. You may be shocked at how the cake shrinks up. Don't let it alarm you! It'll relax once the milks are poured on top.
- Too much milk? When you pour the milks over the cake, it will look like way too much liquid. But as it sits in the fridge, the cake will soak up almost all of the milks.
Nutrition Information
Show Details
Serving
12g
Calories
450kcal
(23%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
23mg
(8%)
Sodium
34mg
(1%)
Potassium
43mg
(1%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
45IU
(1%)
Vitamin C
15mg
(17%)
Calcium
45mg
(5%)
Iron
19mg
(106%)
Nutrition Facts
Serving: 1(9x13-inch) cake
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 450kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 34mg | 1% |
| Potassium | 43mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 15mg | 17% |
| Calcium | 45mg | 5% |
| Iron | 19mg | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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