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Pumpkin Tres Leches Cake

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A delightful twist on the classic tres leches cake, combining pumpkin flavors with a creamy milk soak, perfect for fall gatherings.

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 1 cup condensed milk
  • 1 cup evaporated milk
  • 1 cup whole milk
  • 1 teaspoon cinnamon
  • Whipped cream for topping
  • Pumpkin spice for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
  2. Mix the flour, baking powder, and salt in a bowl. In another bowl, cream the butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and pumpkin puree.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  6. Let the cake cool completely.
  7. Combine the condensed milk, evaporated milk, whole milk, and cinnamon in a bowl.
  8. Poke holes in the cooled cake and slowly pour the milk mixture over it, allowing the cake to soak.
  9. Refrigerate for at least 240 minutes or overnight.
  10. Before serving, top with whipped cream and sprinkle with pumpkin spice.

Notes

For a stronger pumpkin flavor, add a little more pumpkin puree or a pinch of nutmeg to the batter.

Find it online: https://www.cuisiniu.com/pumpkin-three-milk-cake-recipe/