Pumpkin Tres Leches Cake with Spiced Cream
User Reviews
5
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Prep Time
4 hrs 25 mins
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Cook Time
35 mins
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Total Time
5 hrs
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Servings
24
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Calories
303 kcal
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Course
Dessert
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Cuisine
South American
Pumpkin Tres Leches Cake with Spiced Cream
Description
This cake incorporates classic baking ingredients alongside pumpkin puree and a blend of spices including cinnamon, nutmeg, allspice, and ground ginger. After baking a fluffy, well-risen cake in a 9x13 sheet pan, holes are poked evenly across the surface to allow absorption of the tres leches milk mixture. The combination of evaporated milk, sweetened condensed milk, and half-and-half is poured gently over the cake and allowed to soak through over several hours or overnight in the refrigerator.
The spiced cream topping is prepared by whipping heavy cream with sugar, cinnamon, and a splash of vanilla, adding a light and fragrant finish complementing the moist cake beneath. This dessert balances the richness of the milk soaking with autumnal pumpkin and warming spices.
Once assembled, the cake serves well chilled and offers a festive alternative to traditional tres leches, incorporating seasonal pumpkin flavors. It can be sliced easily into portions for sharing at gatherings or holiday meals.
Ingredients
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 one 15-ounce can, puree
- 4 egg at room temperature, large
- 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
- vanilla extract a splash
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
- This recipe makes one 9x13 inch sheet cake, suitable for multiple servings.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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