Description
A delicious twist on the classic tres leches cake, infused with pumpkin and warm spices, perfect for fall celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
- In a separate bowl, combine evaporated milk, sweetened condensed milk, and whole milk.
- Once the cake is baked, let it cool for 10 minutes, then poke holes all over the top with a fork.
- Slowly pour the milk mixture over the cake, allowing it to soak in.
- Refrigerate the cake for at least 4 hours or overnight.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form and spread over the top of the cake.
Notes
- For a richer flavor, use homemade pumpkin puree.
- Top with crushed pecans or walnuts for added texture.
- This cake can be made a day in advance for better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg