Description
A delicious twist on the classic tres leches cake, infused with pumpkin spice for a cozy fall flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- Whipped cream for topping
- Cinnamon for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
- In a separate bowl, mix together the whole milk, sweetened condensed milk, and evaporated milk.
- Once the cake is done, let it cool for 10 minutes, then poke holes all over the top with a fork.
- Slowly pour the milk mixture over the cake, allowing it to soak in.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream and a sprinkle of cinnamon.
Notes
- For a stronger pumpkin flavor, add more pumpkin puree.
- This cake can be made a day in advance for better flavor.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Pumpkin Spice Tres Leches Cake, Fall Dessert, Cozy Cake, Pumpkin Dessert