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.
Course: Dessert and Sweet Stuff
Keyword: pumpkin tres leches
For the cake:
2cupspumpkin puree(one 15-ounce can, or 425 grams)
4large eggs(at room temperature)
12ouncesevaporated milk(355 ml)
14ouncessweetened condensed milk(400g)
For the spiced cream:
2cupsheavy whipping cream(475 ml)
A splash of vanilla extract
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.