The first Woks of Life pumpkin recipe of 2016 is here! As any long-time reader knows, we have a healthy obsession with pumpkin, as evidenced by our wide and varied uses of it every time fall rolls around––from glazed pumpkin scones to pumpkin english muffins.
This pumpkin tres leches cake, however, may be the best recipe of them all. So, plan this crowd pleasing fall dessert into your Thanksgiving dessert menu!
If you’ve never had tres leches cake, it’s basically a light sponge cake that gets soaked in a mixture of three milks: evaporated milk, sweetened condensed milk, and in the case of this recipe, half and half.
A traditional tres leches cake doesn’t have too many additional flavor agents besides that, but this version is resolutely pumpkin-y and spiced with cinnamon, nutmeg, ginger, and allspice. Topped with spiced whipped cream, it doesn’t get any better.
My mother was particularly skeptical when she saw what I was doing, pouring almost a quart of liquid over the top of what looks like a normal, innocent sheet cake. Her eyes narrowed as she looked between the cake and my measuring cup full of dairy, disbelieving as she was that this cake could hold that much liquid. I too was a little apprehensive, but all it takes is a little patience and a very careful, even pouring technique. After chilling in the fridge for 4 hours, my little cake had soaked up all the milk, and had the most glorious soft texture.
If you love tres leches cake, you’re going to love this fall version, and if you’ve never tried it, allow this recipe to be your introduction to a new world of dessert possibilities. Your Thankgiving dinner guests will appreciate the addition and change of pace over the usual apple and pumpkin pies!
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 (1 15-ounce can)
- 4 large eggs, at room temperature
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can 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
Preheat oven to 350 degrees. Grease and flour a 9×13 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.
Pumpkin Tres Leches Cake with Spiced Cream
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
Nutrition
Lola says
Wanting to make this for Thanksgiving this year! I’m wondering if I may be able to substitute cool whip as the topping vs making my own cream. For a similar effect, would I simply add the cinnamon, sugar, and vanilla to the cool whip? Or any suggestion? Thank you!!!
Sarah says
Hi Lola, if you like cool whip, you could certainly use it. No need to add additional sugar, as cool whip is already quite sweet. Just add the cinnamon and vanilla!
Pat says
How does the cake fare without the soaking? Looking for just a plain old pumpkin cake like your delicious other yellow cake recipe.
Bill says
Hi Pat, the cake is still delicious but the soaking makes it tres leches. :)
Sarah says
Hi Pat, we have a plain old pumpkin cake recipe: https://thewoksoflife.com/pumpkin-cake-w-mexican-chocolate-whipped-cream/. I suggest definitely trying it with the mexican chocolate whipped cream, but you could also keep it plain or use another frosting!
Sarah Beth Shapiro says
Do you leave it upside down after you poke and pour? Is this because it’s a better shape for keeping the liquids? Do you put it back in the pan you baked it in?
Sarah says
Yes, the cake stays upside down, because it’s a nice flat surface for the whipped cream topping, and creates nice square slices. No need to put it back on the pan––you should put it on the dish you plan to serve it in before pouring the milk mixture over the top. Thanks for your comment, Sarah!
nancy says
I won 2nd place in our company bake off with this. I took 1st place with another recipe but I felt that this was the better of the 2 recipes
Bill says
Hi Nancy, awesome to hear that! I just love this tres leches pumpkin cake.
Wanda says
Can the can of sweetened condensed milk be substituted for something else?
As for the sugar I’ll sub with Natvia, Xylitol or Sukrin.
Such a yummy cake.
Sarah says
Hi Wanda, this cake is traditionally made with sweetened condensed milk, so i’m not sure what to substitute it with.