Pumpkin Tres Leches Cake Recipe
Introduction
Pumpkin Tres Leches Cake is a delightful twist on the classic Latin dessert, combining moist pumpkin cake soaked in a rich three-milk mixture. This creamy, spiced treat is perfect for fall gatherings or any time you crave something indulgent yet comforting.
Ingredients
- 1 baked pumpkin cake (homemade or store-bought)
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup whole milk
- 1 cup whipped cream
Instructions
- Step 1: In a bowl, combine evaporated milk, sweetened condensed milk, and whole milk to create the milk mixture.
- Step 2: Poke holes all over the baked pumpkin cake using a fork or skewer to help the milk soak in thoroughly.
- Step 3: Pour the milk mixture evenly over the cake, ensuring it absorbs the liquid well.
- Step 4: Cover the cake and refrigerate it for at least 4 hours, or overnight, to allow full absorption and chilling.
- Step 5: Before serving, spread the whipped cream evenly on top as a light, creamy finishing layer.
Tips & Variations
- For extra flavor, add a teaspoon of cinnamon or pumpkin pie spice to the milk mixture before soaking the cake.
- Use homemade whipped cream lightly sweetened with powdered sugar for the best texture and taste.
- Top with toasted pecans or a sprinkle of nutmeg for added crunch and aroma.
Storage
Store the pumpkin tres leches cake in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended, as this cake is best served cold to fully enjoy its moist, creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a box cake mix instead of homemade pumpkin cake?
Yes, a box cake mix works well for convenience. Just be sure to choose a pumpkin-flavored mix or add pumpkin puree and spices to a basic cake mix to maintain the authentic taste.
How long should I soak the cake in the milk mixture?
For best results, soak the cake for at least 4 hours in the refrigerator; overnight soaking enhances flavor and moisture even more.
PrintPumpkin Tres Leches Cake Recipe
This Pumpkin Tres Leches Cake combines the rich, spiced flavors of pumpkin cake with the traditional Latin American tres leches milk soak, resulting in a moist, creamy dessert that’s perfect for fall celebrations or anytime you crave a luscious treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 55 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Ingredients
Pumpkin Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Milk Mixture
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 1 cup whole milk
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Pumpkin Cake Batter: In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In another bowl, beat the eggs and sugar until fluffy. Add the pumpkin puree, vegetable oil, and vanilla extract; mix well. Gradually add dry ingredients to the wet mixture until fully incorporated.
- Bake the Cake: Pour the batter into a greased 9×13-inch baking dish. Bake in a preheated oven at 350°F (175°C) for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool.
- Prepare the Milk Soak: In a medium bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk until smooth.
- Soak the Cake: Once the cake has cooled, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to absorb. Cover and refrigerate for at least 4 hours, preferably overnight, to soak thoroughly.
- Make the Whipped Cream Topping: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Serve: Spread the whipped cream evenly over the soaked cake before serving. Optionally, garnish with a sprinkle of cinnamon or toasted pumpkin seeds.
Notes
- For best results, allow the cake to soak overnight so the milk mixture fully absorbs.
- You can substitute the pumpkin puree with homemade puree from fresh pumpkin if preferred.
- To decrease sweetness, adjust the amount of sweetened condensed milk in the milk soak.
- This cake is best served chilled and enjoyed within 3 days of preparation.
Keywords: Pumpkin Tres Leches Cake, Pumpkin Cake, Tres Leches, Fall Dessert, Moist Cake
