Pumpkin Tres Leches Cake with Spiced Cream

Name: Pumpkin Tres Leches Cake with Spiced Cream
Prep time: 4 h 25 min
Cook time: 35 min
Total time: 5 h
Yield: 24 serving
Ingredients: 2 cups all purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; ¼ teaspoon salt; 2 teaspoons cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon allspice; ¼ teaspoon ground ginger; 1 cup sugar; ¾ cup vegetable oil; 1 teaspoon vanilla extract; 2 cups pumpkin puree; 4 large eggs; 12 ounces evaporated milk; 14 ounces sweetened condensed milk; 3/4 cup half-and-half; 2 cups heavy whipping cream; 2 tablespoons sugar; 1 teaspoon cinnamon; A splash of vanilla extract

User Reviews

5.0

108 reviews

Excellent

Prep Time
4 hrs 25 mins
Cook Time
25 mins
Total Time
5 hrs
Servings
24
Calories
303 kcal
Course
Dessert
Cuisine
South American

Pumpkin Tres Leches Cake with Spiced Cream

Heather Cobb

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This pumpkin tres leches cake is a light sponge cake that gets soaked in a mixture of three milks. Our pumpkin tres leches cake is pumpkin-y and spiced with cinnamon, nutmeg, ginger, and allspice and topped with spiced whipped cream.

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Ingredients

Servings

For the cake:

2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ground ginger
1 cup sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 cups pumpkin puree (one 15-ounce can)
4 large eggs (at room temperature)
12 ounces evaporated milk
14 ounces sweetened condensed milk
3/4 cup half-and-half

For the spiced cream:

2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon cinnamon
A splash of vanilla extract

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Instructions

Preheat oven to 350 degrees. Grease and flour a 9x13 inch sheet pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside.
In a separate large bowl, combine the sugar, oil, vanilla, and pumpkin. Beat in the eggs one at a time, mixing very well after each addition.
Gradually add the flour mixture to the wet ingredients. Spread batter into prepared pan. Bake for 30-35 minutes, until a toothpick comes out clean.
Allow the cake to cool for 15 minutes, and then turn it out on a serving plate so that it is upside down. Use a fork to poke holes across the surface of the cake. In a large measuring cup or pitcher, whisk together the evaporated milk, sweetened condensed milk, and half and half. Pour it very slowly and gradually over the cake, allowing it to seep in. This process takes some patience, but it’s well worth it. Cover and refrigerate the cake for at least 4 hours or overnight.
Finally, prepare the spiced cream. Beat the cream, sugar, cinnamon, and vanilla in an electric mixer fitted with the whisk attachment until peaks form. Spread evenly over the cake, slice, and serve.

Notes

Makes one 9x13 inch sheet cake.

Nutrition Information

Show Details

Calories 303kcal (15%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 18g (28%) Saturated Fat 13g (65%) Cholesterol 67mg (22%) Sodium 174mg (7%) Potassium 226mg (6%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 3615IU (72%) Vitamin C 1.7mg (2%) Calcium 133mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 303 kcal

% Daily Value*

Calories	303kcal	15%
Carbohydrates	31g	10%
Protein	5g	10%
Fat	18g	28%
Saturated Fat	13g	65%
Cholesterol	67mg	22%
Sodium	174mg	7%
Potassium	226mg	5%
Fiber	1g	4%
Sugar	21g	42%
Vitamin A	3615IU	72%
Vitamin C	1.7mg	2%
Calcium	133mg	13%
Iron	1mg	6%