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Pumpkin Tres Leches Cake with Spiced Cream
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.
Prep Time
4 hrs 25 mins
Cook Time
25 mins
Total Time
5 hrs
Servings: 24
Calories: 303 kcal
Course:
Dessert
Cuisine:
South American
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 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
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.
Cup of Yum
Notes
- Makes one 9x13 inch sheet cake.
Nutrition Information
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
% 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.