Tres Leches Pumpkin Cake
User Reviews
5.0
27 reviews
Excellent
Tres Leches Pumpkin Cake
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Tres Leches Pumpkin Cake is the perfect sweet treat, a delicate pumpkin spice cake filled with tres leches mixture and topped with maple whipped cream.
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Ingredients
Pumpkin cake:
- 1 cups granulated white sugar
- 1/2 cup brown sugar packed
- 15 oz (1 can) pure pumpkin puree NOT pumpkin pie filling
- 3/4 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of cloves
Tres leches filling:
- 1/2 cup heavy whipping cream
- 12 oz evaporated milk 1 can
- 14 oz sweetened condensed milk 1 can
- 2 teaspoons ground cinnamon
Maple whipped cream frosting:
- 1 1/2 cups heavy whipping cream cold
- 1/4 cup confectioners' sugar
- 1 tablespoon maple syrup
- 1 teaspoon maple extract
- 1 teaspoon cinnamon
- ground cinnamon for dusting the top, optional
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking pan with cooking spray. Set aside.
- In a large bowl, beat together both sugars, pumpkin puree, oil, eggs, and vanilla extract with an electric mixer on medium-low speed until just combined, about 30 seconds.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- Gradually add the flour mixture to the pumpkin mixture, and beat on medium speed until fully combined.
- Transfer the batter to the prepared pan and smooth out the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean or with just a few crumbs, but not raw butter.
- Place the cake on a cooling rack and let it cool for 15 minutes.
- In the meantime, in a medium bowl, whisk together the heavy whipping cream, evaporated milk, sweetened condensed milk, and cinnamon until combined.
- Using the end of a wooden spoon, poke holes all over the warm cake.
- Pour the milk mixture evenly over the pumpkin cake. Cover the cake with plastic wrap and refrigerate for 8 hours or overnight.
- Just before serving, make the maple whipped cream frosting.
- In a large cold bowl, whip together the heavy whipping cream and confectioners' sugar, maple syrup, extract, and cinnamon until stiff peaks form, about 5-7 minutes.
- Spread the whipped cream evenly over the pumpkin poke cake and sprinkle some ground cinnamon on top.
- Slice and serve.
Nutrition Information
Show Details
Calories
367kcal
(18%)
Carbohydrates
71g
(24%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
306mg
(13%)
Potassium
417mg
(12%)
Fiber
3g
(12%)
Sugar
53g
(106%)
Vitamin A
5805IU
(116%)
Vitamin C
2mg
(2%)
Calcium
242mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 71g | 24% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 306mg | 13% |
| Potassium | 417mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 53g | 106% |
| Vitamin A | 5805IU | 116% |
| Vitamin C | 2mg | 2% |
| Calcium | 242mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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