Description
A moist and flavorful pumpkin spice tres leches cake soaked in a mixture of three milks, topped with whipped cream and a sprinkle of cinnamon.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
- 1 cup whipped cream for topping
- 1/2 tsp cinnamon for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In another bowl, beat eggs and sugar until fluffy. Mix in pumpkin puree, milk, and vanilla.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Pour batter into prepared dish and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cake cool for 10 minutes, then poke holes all over with a fork.
- Whisk evaporated milk, condensed milk, and heavy cream. Slowly pour over the cake.
- Refrigerate for at least 4 hours or overnight.
- Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Let the cake soak for at least 4 hours for best results.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg
