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Pumpkin Tres Leches Cake
Dessert

Pumpkin Tres Leches Cake

1 h 30 minServes 12Nutri-Score D€€
from @bakeswithlizzy2 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • all-purpose flourGrains220 g
  • baking powderPantry8 g
  • baking sodaPantry3 g
  • saltSpices3 g
  • cinnamon (ground)Spices5 g
  • ground gingerSpices2 g
  • nutmeg (ground)Spices1 g
  • ground clovesSpices500 mg
  • eggs (large, at room temperature)Other4 pieces
  • granulated sugarPantry150 g
  • pumpkin puréeProduce180 g
  • whole milkDairy120 ml
  • neutral oilPantry60 ml
  • vanilla extractPantry10 ml
  • evaporated milk (1 can)Dairy354 ml
  • sweetened condensed milk (1 can)Dairy397 ml
  • whole milk (or heavy cream, for the tres leches mixture)Dairy180 ml
  • vanilla extract (for the tres leches mixture)Pantry5 ml
  • cinnamon (ground, for the tres leches mixture)Spices1 g
  • nutmeg (ground, pinch, for the tres leches mixture)Spices500 mg
  • heavy whipping cream (cold)Dairy480 ml
  • powdered sugarPantry30 g
  • vanilla extract (for the whipped cream)Pantry5 ml
  • cinnamon (ground, for dusting)Spices1 g

per serving

Nutrition

312kcal

Carbs
40 g
Proteins
5 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Mixing bowl ×2
  • Whisk
  • Hand mixer
  • Skewer

step by step

Method

  1. Preheat the oven and prepare the pan

    • Preheat the oven to 350°F (175 °C).
    • Lightly grease a 9 × 13-inch glass baking dish.
    Step 1

  2. Whisk the dry ingredients

    • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
    Step 2

  3. Beat the eggs and sugar

    • In a large bowl, add the eggs and granulated sugar.
    • Beat with an electric mixer on medium-high speed until pale, fluffy and slightly thickened.
    Step 3

  4. Add the wet ingredients

    • Add the pumpkin purée, milk, oil and vanilla.
    • Mix on low speed just until combined.
    Step 4

  5. Fold in the dry ingredients

    • Add the dry ingredients and mix on low speed until just combined.
    • Avoid overmixing.
    Step 5

  6. Bake the cake

    • Pour the batter into the prepared pan and spread evenly.
    • Bake until the center springs back lightly when touched and a toothpick inserted into the center comes out clean.
    Step 6

  7. Cool the cake

    • Let the cake cool in the pan.
    Step 7

  8. Poke holes in the cake

    • Using a fork or skewer, poke holes all over the cake, making sure to reach down into the cake.
    Step 8

  9. Make the tres leches mixture

    • Whisk together the evaporated milk, sweetened condensed milk, whole milk or cream, vanilla, cinnamon and nutmeg.
    Step 9

  10. Soak the cake

    • Slowly pour the milk mixture evenly over the cake, pausing occasionally to let it soak in.
    Step 10

  11. Chill

    • Cover and refrigerate the cake.
    Step 11

  12. Whip the cream

    • Beat the heavy cream, powdered sugar and vanilla until fluffy and medium-stiff peaks form.
    Step 12

  13. Finish and serve

    • Spread the whipped cream evenly over the chilled cake.
    • Finish with a light dusting of cinnamon or pumpkin pie spice.
    • Keep refrigerated until serving.
    Step 13
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