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How to Make Pumpkin Tres Leches Cake - A Step-by-Step Guide

When fall rolls around, many of us start craving the flavors of the season, and one of the most beloved ingredients during this time of year is pumpkin. Whether it's in a warm and comforting pumpkin spice latte or a classic pumpkin pie, there's something undeniably comforting about the sweet and earthy flavor of pumpkin. One dessert that perfectly captures the essence of fall is a Pumpkin Tres Leches Cake, a delightful twist on the traditional tres leches cake that incorporates the warm and i...

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Ingredients

  • 2 cups white sugar
  • 1 cup butter, at room temperature
  • 4 eggs
  • 1 ½ cups canned pumpkin
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 cup evaporated milk
  • 1 cup half-and-half
  • 1 cup sweetened condensed milk
  • 2 cups whipped topping
  • 1 pinch ground cinnamon, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 15 mins
  • Servings: 12
  • Yield: 1 9x13-inch cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch rectangular baking pan.
  • Combine sugar and butter in a large bowl using an electric mixer. Add eggs one at a time. Add pumpkin, sour cream, and vanilla extract to the batter while still mixing.
  • Combine flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger in a bowl. Add 1/2 of the mixture to the pumpkin batter and mix until well combined. Add remaining flour mixture to the batter and mix on medium-high speed for 2 minutes more. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes.
  • Meanwhile, combine evaporated milk, half-and-half, and sweetened condensed milk in a bowl. Set tres leches aside.
  • Remove cake from the oven and let cool 15 to 20 minutes. Poke a generous amount of holes in the cake using a drinking straw, making sure to get the corners and sides as well. Pour tres leches mixture on the cake, cover with plastic wrap, and cool in the refrigerator for 1 hour to overnight.
  • Before serving, add whipped topping to the cake and sprinkle cinnamon on top.

    • Nutrition

    624 cal.

    • Total Fat: 30g
    • Saturated Fat: 19g
    • Cholesterol: 126mg
    • Sodium: 688mg
    • Total Carbohydrate: 80g
    • Dietary Fiber: 2g
    • Total Sugars: 53g
    • Protein: 10g
    • Vitamin C: 3mg
    • Calcium: 200mg
    • Iron: 2mg
    • Potassium: 337mg

    Categories

    Traditional recipes
    Dessert recipes
    Cake recipes
    Pumpkin recipes
    Mexican recipes