Joel's Pumpkin Tres Leches

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This cake is simply a slice of heaven in your mouth. My friend's boyfriend made this once for us and I was hooked. It's a recipe you definitely want to keep and pass down for generations to come.

Recipe credits: https://thewoksoflife.com/pumpkin-tres-leches-cake/


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 Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert and Sweet Stuff
Cuisine: Latino
Keyword: pumpkin tres leches
Servings: 24
Calories: 303kcal
Author: Sarah

Ingredients

For the cake:

  • 2 cups 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
  • 2 cups pumpkin puree (one 15-ounce can, or 425 grams)
  • 4 large eggs (at room temperature)
  • 12 ounces evaporated milk (355 ml)
  • 14 ounces sweetened condensed milk (400g)
  • 3/4 cup half-and-half (180 ml)

For the spiced cream:

  • 2 cups heavy whipping cream (475 ml)
  • 2 tablespoons sugar (25g)
  • 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.

Notes

Makes one 9x13 inch sheet cake. 

Nutrition

Calories: 303kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 174mg | Potassium: 226mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3615IU | Vitamin C: 1.7mg | Calcium: 133

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