Pumpkin Tres Leches

5 from 1 vote

If you’re a fan of traditional tres leches, you’re going to absolutely LOVE this fall version! Soft, moist, and loaded with spiced pumpkin flavor, this pumpkin tres leches is the perfect dessert switch-up for the holidays!

Prep Time30

Cook Time30

cooling time2 30

Total Time3 30

Course: Dessert

Cuisine: American, Mexican

Keyword: pumpkin tres leches, pumpkin tres leches recipe

Servings: people

Author: Alyssa Rivers

Ingredients

Cake:

2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 tablespoons pumpkin pie spice
1 cup granulated sugar
½ cup brown sugar
¾ cup vegetable oil
4 large eggs
1 tablespoon vanilla extract
1 15 ounce can pumpkin puree

Leches mix:

1 cup whole milk
1 cup cream
1 14 ounce sweetened condensed milk
1 12 ounce can evaporated milk

Spiced whipped cream topping:

2 cups heavy whipping cream
¾ cup powdered sugar
2 teaspoons vanilla
¼ teaspoon allspice
¼ teaspoon nutmeg

Instructions

Preheat oven to 350℉ and grease a 9X13” cake pan
Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In a separate bowl whisk granulated sugar, brown sugar, oil, eggs and pumpkin puree.
Gradually add the dry ingredients to the wet and whisk to combine.
Spread your batter into the cake pan evenly and bake for 25-35 minutes, until a toothpick inserted comes out clean.
Allow the cake to cool for 20-30 minutes and poke with a fork across the surface of the cake, this will allow the leches mixture to soak in.
Whisk together all the ingredients for the leches mixture until well combined. Pour the mixture slowly and evenly over your cake, allowing it to seep in completely.
Cover and refrigerate for at least 2 hours before topping with spiced whipped cream.

Spiced whipped cream:

Using a hand mixer, beat the heavy whipping cream, powdered sugar, vanilla, and spices until stiff peaks form.
Spread evenly across your cooled cake and dust with cinnamon.

Nutrition

QR code

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