Tres Leches Pumpkin Cake Recipe

Step 1

Preheat the oven at 350° F. Grease and flour two 9-inch round cake pans or one 9x13 rectangular cake pan.

Step 2

In a large bowl, cream butter and sugar with an electric mixer. Add the eggs, one by one, the vanilla extract, the pumpkin and the sour cream while still mixing.

Step 3

In a separate bowl, combine flour, cinnamon, cloves, ginger, baking soda and salt. Add half to the batter and mix, until well combined. Add the second half and mix on medium-high speed for two more minutes.

Step 4

Pour the batter into the prepared cake pan(s) and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Step 5

While the cake is baking, combine the three milks (evaporated, sweetened condensed, and half-n-half) in a bowl. This will be the tres leches that will be poured on top of the finished cake.

Step 6

When the cake is ready, remove from oven and let it cool in the pan for 15 to 20 minutes, then poke it generously with a fork. Make sure to get the sides and corners as well.

Step 7

Pour the tres leches mixture over the cake, cover with plastic wrap and let it cool in the refrigerator for an hour.

Step 8

When ready to eat, spread the whipped topping over the cake and sprinkle with cinnamon. Cut into squares and serve.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute almond milk for evaporated milk - Almond milk is a great dairy-free alternative to evaporated milk, and it is also lower in calories. This substitution will make the cake lighter and healthier.
Substitute coconut cream for whipped cream - Coconut cream is a great vegan alternative to whipped cream, and it will give the cake a delicious coconut flavor. This substitution will make the cake vegan-friendly.

Variations

Chocolate Tres Leches Pumpkin Cake Replace the cinnamon, nutmeg, cloves, and ginger with 2 teaspoons of cocoa powder. Replace the evaporated milk with chocolate evaporated milk. Replace the half and half with chocolate half and half. Replace the sweetened condensed milk with chocolate sweetened condensed milk. Top with chocolate whipped cream and chocolate shavings.

Coconut Tres Leches Pumpkin Cake Replace the cinnamon, nutmeg, cloves, and ginger with 1 teaspoon of coconut extract. Replace the evaporated milk with coconut evaporated milk. Replace the half and half with coconut half and half. Replace the sweetened condensed milk with coconut sweetened condensed milk. Top with coconut whipped cream and toasted coconut flakes.

Serve with

Roasted Brussels Sprouts with Bacon and Garlic - This classic side dish is the perfect accompaniment to the Tres Leches Pumpkin Cake. The salty bacon and garlicky Brussels sprouts will bring out the sweetness of the cake, while the crunchy texture of the Brussels sprouts will provide a delicious contrast to the soft, moist cake.

Recommended Dish: Creamy Mashed Potatoes with Chives: Creamy mashed potatoes are the perfect side dish to complement the sweet and moist Tres Leches Pumpkin Cake. The creamy texture of the mashed potatoes will provide a nice contrast to the crunchy texture of the Brussels sprouts, while the chives add a subtle hint of onion flavor that will enhance the sweetness of the cake.

FAQ

Q: How long does the cake need to be refrigerated?

A: The cake needs to be refrigerated for at least 1 hour before serving.

Q: Can I freeze the cake?

A: Yes, you can freeze the cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and place it in an airtight container before freezing.

0 Reviews

Write Review

Fun facts:

The pumpkin used in this recipe is native to Mexico and was used by the Aztecs to make a type of porridge. The Spanish conquistadors later brought it to Europe, where it gained popularity.

The tres leches cake is a traditional Latin American dessert and is believed to have originated in Nicaragua. It has become so popular that it is now served in many countries around the world.