Description
A fusion of a classic Latin American Tres Leches cake and the warming flavors of pumpkin spice. This cake is soaked in a three-milk mixture for a custard-like texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 12 oz evaporated milk
- 12 oz sweetened condensed milk
- 1 cup heavy cream
- Whipped cream for topping
- Ground cinnamon for garnish
Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking pan, preferably lining the bottom with parchment paper.
- Whisk together flour, baking powder, pumpkin pie spice, and salt in a medium bowl.
- In a large bowl, beat eggs and sugar until the mixture is pale, thick, and fluffy.
- Stir in the pumpkin puree and vanilla extract until combined.
- Gently fold the dry ingredients into the wet batter until no streaks of flour remain, being careful not to overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then use a fork to poke holes across the entire surface of the cake.
- Whisk together evaporated milk, condensed milk, and heavy cream, then pour slowly over the cake.
- Refrigerate for at least 4 hours or overnight to allow the cake to absorb the liquid.
- Top with whipped cream and a dusting of cinnamon before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion