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Pumpkin Tres Leches Cake

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 slices
Calories 350
A moist and flavorful cake infused with pumpkin and spices, topped with whipped cream for a delightful treat.

Ingredients

Canned Goods

  • 1-15 oz pumpkin puree
  • 1 cup whole milk
  • 1-12 oz evaporated milk
  • 1 cup sweetened condensed milk

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice

Eggs and Oils

  • 4 medium eggs
  • ¾ cup vegetable oil

Salt and Flavorings

  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 tablespoon orange zest

Whipped Topping

  • 2 cups whipping cream
  • ¼ cup powdered sugar

Instructions 

  • Preheat oven to 350°F (175°C). Mix dry ingredients and wet ingredients separately, then combine.
  • Pour batter into a greased baking dish and bake for 30 minutes or until a toothpick comes out clean.
  • Allow cake to cool, then poke holes and pour the tres leches mixture over it.
  • Whip the cream with powdered sugar and vanilla until stiff peaks form, then spread over the cake.
  • Garnish with orange zest and serve chilled.

Notes

For best results, refrigerate the cake for at least 2 hours before serving.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: Latin American
Keyword: pumpkin