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Pumpkin Tres Leches Cake

Delightful Pumpkin Tres Leches Cake for Cozy Fall Gatherings

Enjoy this Pumpkin Tres Leches Cake, a delightful blend of classic dessert and autumn flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 12 slices
Course: Desserts
Cuisine: American, Latin
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can substitute with gluten-free blend.
  • 2 teaspoons baking powder Leavening agent.
  • 1 teaspoon salt Enhances sweet flavors.
  • 1 teaspoon cinnamon Freshly grated spices preferred.
  • 0.5 teaspoon nutmeg Freshly grated spices preferred.
  • pinch cloves Freshly grated spices preferred.
  • 4 eggs Yolks and whites separated.
  • 1 cup sugar Adjust to taste.
  • 1 cup pumpkin puree Fresh or canned.
  • 1 teaspoon vanilla extract Almond extract can be used.
  • ⅓ cup milk Plant-based milk can be substituted.
For the Tres Leches Soaking Mixture
  • 1 cup evaporated milk Rich, creamy texture.
  • 1 cup sweetened condensed milk Essential for tres leches flavor.
  • 1 cup heavy cream Coconut or almond milk can be used.
For the Topping
  • ¼ cup powdered sugar Sweetens whipped cream.
  • 1 teaspoon ground cinnamon For dusting.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • Hand Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Sift together the all-purpose flour, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl.
  3. In another bowl, beat egg yolks and sugar until pale; then add pumpkin puree, vanilla, and milk. Mix in dry ingredients.
  4. Whip egg whites with sugar until stiff peaks form and fold into batter.
  5. Pour batter into prepared baking dish and bake for 28-32 minutes. Let cool for 15 minutes.
  6. Poke holes in the cooled cake. Whisk together evaporated milk, sweetened condensed milk, and heavy cream, then pour over the cake.
  7. Cover and refrigerate for at least 4 hours, preferably overnight.
  8. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over chilled cake and dust with cinnamon.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 1500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Allow the cake to soak overnight for optimal flavor absorption. Store covered in the fridge for up to 4-5 days.

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