Pumpkin Tres Leches
Prep Time
20m
Bake Time
30m - 35m
Yields
12 slicesAbout this Recipe
Move over pie, there is a new pumpkin superstar in town! This Pumpkin Tres Leches is a light homemade pumpkin cake soaked in four kinds of milk and topped with whipped cream. A delicious seasonal spin on a classic tres leches.
Pumpkin Tres Leches
Prep Time
20mBake Time
30m - 35mYields
12 slicesAbout this Recipe
Move over pie, there is a new pumpkin superstar in town! This Pumpkin Tres Leches is a light homemade pumpkin cake soaked in four kinds of milk and topped with whipped cream. A delicious seasonal spin on a classic tres leches.
This is a Heritage Recipe
Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.
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Ingredients
Pumpkin Cake
- 2 cups all-purpose flour*
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Crystal Sugar Light Brown Sugar
- 1/2 cup Crystal Sugar Extra Fine Granulated Sugar
- 1 cup vegetable or canola oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 15 ounces pumpkin puree
Milk Mixture
- 1 cup milk (2% or whole)
- 3/4 cup cream
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 8 ounces whipped cream for topping
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350ºF.
- Whisk together dry ingredients for cake.
- Add oil, eggs, vanilla, and pumpkin, and whisk to combine and form a batter.
- Pour batter into a greased 9 x 13-inch baking dish.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool for about 30 minutes.
- Use a fork to poke holes all over top of cake.
- Whisk together the milk, cream, sweetened condensed, and evaporated milk.
- Pour milk mixture over cake. Cover with plastic wrap and refrigerate for at least an hour (all liquid should be absorbed).
- Spread whipped topping over cake and sprinkle with cinnamon. Keep chilled until ready to serve.
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Pumpkin Tres Leches
Prep Time
20mBake Time
30m - 35mYields
12 slicesAbout this Recipe
Move over pie, there is a new pumpkin superstar in town! This Pumpkin Tres Leches is a light homemade pumpkin cake soaked in four kinds of milk and topped with whipped cream. A delicious seasonal spin on a classic tres leches.
Ingredients
Pumpkin Cake
- 2 cups all-purpose flour*
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Crystal Sugar Light Brown Sugar
- 1/2 cup Crystal Sugar Extra Fine Granulated Sugar
- 1 cup vegetable or canola oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 15 ounces pumpkin puree
Milk Mixture
- 1 cup milk (2% or whole)
- 3/4 cup cream
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 8 ounces whipped cream for topping
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350ºF.
- Whisk together dry ingredients for cake.
- Add oil, eggs, vanilla, and pumpkin, and whisk to combine and form a batter.
- Pour batter into a greased 9 x 13-inch baking dish.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool for about 30 minutes.
- Use a fork to poke holes all over top of cake.
- Whisk together the milk, cream, sweetened condensed, and evaporated milk.
- Pour milk mixture over cake. Cover with plastic wrap and refrigerate for at least an hour (all liquid should be absorbed).
- Spread whipped topping over cake and sprinkle with cinnamon. Keep chilled until ready to serve.
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