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Pumpkin Spice Tres Leches
15 Prep Time
minutes
35 Cook Time
minutes
45 Total Time
minutes
9 Serving
size
Recipe by Chris Valdes.
Print Recipe
Ingredients
For the cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter
- 1 cup white sugar
- 5 whole eggs
- 1/2 teaspoon vanilla extract
- 1 (15-ounce can) pumpkin puree
- 2 teaspoons cinnamon
- 1/4 teaspoon all spice
For the milk mixture
- 2 cups whole milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 teaspoon vanilla extract
- 1 Tbsp ground cinnamon
For the whipped cream topping
- 2 cups heavy whipping cream
- 3 tablespoons powder sugar
- Cinnamon sprinkle
Preparation
- Preheat the Oven: Preheat your oven to 350°F and grease a 9x13 inch baking pan.
- Sift Dry Ingredients: Sift together the flour and baking powder. Set aside.
- Mix Wet Ingredients: In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, pumpkin puree, cinnamon, and allspice. Mix until well combined.
- Combine Wet and Dry Ingredients: Gradually add the sifted flour mixture to the wet ingredients, mixing until the batter is smooth and well blended. Pour the batter into the prepared baking pan.
- Bake: Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool at room temperature for about 30 minutes. Once cooled, pierce the surface of the cake all over with a fork to allow the milk mixture to soak in.
- Prepare the Milk Mixture: In a bowl, whisk together the whole milk, condensed milk, evaporated milk, vanilla extract, and cinnamon. Pour the mixture evenly over the cooled and pierced cake, making sure it is fully absorbed.
- Make the Whipped Cream Topping: In a separate bowl, use a hand mixer to whip the heavy cream and powdered sugar together until stiff peaks form. Spread the whipped cream evenly over the cake using a rubber spatula. Sprinkle with a little extra cinnamon for garnish.
- Chill and Serve: Cover the cake and refrigerate it overnight to allow the flavors to meld. Serve cold and enjoy!
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