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Pumpkin Tres Leches

A rich and creamy pumpkin spice cake soaked in three types of milk, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 people
Course: Dessert
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 tbsp vanilla extract
  • 1 cup sweetened condensed milk
  • 1 cup evaporated milk
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract for whipped cream

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13-inch baking dish with cooking spray or butter.
  3. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, beat together the sugar, vegetable oil, eggs, pumpkin puree, and vanilla until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Pour the batter into the prepared baking dish and smooth the top.
  7. Bake for 30 minutes or until a toothpick comes out clean.
  8. In a bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
  9. Once the cake is out of the oven, let it cool for 10 minutes, then poke holes all over the top with a fork.
  10. Slowly pour the milk mixture over the cake, allowing it to absorb all the deliciousness.
  11. Let the cake sit for at least an hour in the fridge before serving.

Notes

Serve topped with homemade whipped cream and a sprinkle of cinnamon.