Are you a fan of traditional Tres Leche cake? Do you love the rich, creamy texture that comes from soaking the cake in three different types of milk? If so, you’re in for a treat with this pumpkin Tres Leche cake recipe that adds a delightful fall twist to the classic dessert.
With pumpkin puree, cinnamon, and nutmeg, this cake is perfect for autumn, but can be enjoyed year-round. Plus, it’s easy to make and is sure to impress your guests at any dinner party or family gathering.
Recipe 1: Pumpkin Tres Leche Cake with Whipped Cream Topping
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/2 cup whole milk
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions:
- Preheat oven to 350°F. Grease a 9×13 inch baking dish.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, beat eggs and sugar together until light and fluffy. Add in pumpkin puree and beat until smooth.
- Gradually add the flour mixture into the egg mixture, mixing until just combined.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, whisk together whole milk, evaporated milk, sweetened condensed milk, and vanilla extract in a medium bowl.
- Once the cake is finished baking, let it cool for 10 minutes. Then, poke holes all over the top of the cake with a fork or toothpick.
- Pour the milk mixture over the cake, making sure it’s fully absorbed. Cover and refrigerate for at least 2 hours or overnight.
- Before serving, whip the heavy cream until stiff peaks form. Spread over the top of the cake and sprinkle with cinnamon.
- Serve and enjoy!
Nutritional Information:
Serving Size: 1 slice
Calories: 375
Total Fat: 16g
Saturated Fat: 9g
Cholesterol: 111mg
Sodium: 172mg
Total Carbohydrates: 49g
Dietary Fiber: 1g
Sugar: 39g
Protein: 8g
Cooking Time:
25-30 minutes plus 2 hours chilling time
Equipment:
9×13 inch baking dish, mixing bowls, whisk, electric mixer, measuring cups and spoons
Serving Suggestions:
This cake is delicious on its own, but can also be served with whipped cream, caramel sauce, or chopped nuts.
Variations:
If you don’t have pumpkin puree, you can substitute it with sweet potato puree or butternut squash puree. You can also add a tablespoon of rum or brandy to the milk mixture for an extra kick.
Substitutions:
If you don’t have whole milk, you can use 2% or skim milk instead. You can also use a non-dairy milk like almond milk or coconut milk for a dairy-free option.
Storage:
This cake can be stored in the refrigerator for up to 3 days. Keep it covered to prevent it from drying out.
Tips:
- Make sure to poke enough holes in the cake so that the milk mixture can fully absorb.
- For a lighter cake, you can separate the egg yolks and whites and beat the egg whites until stiff peaks form. Then, fold them into the batter before baking.
- If you want a thicker cream topping, you can add more heavy cream and sugar and whip until stiff peaks form.
Frequently Asked Questions:
- Can I make this cake ahead of time? Yes, you can make it the day before and refrigerate it overnight.
- Can I freeze this cake? No, this cake is not freezer-friendly because of the milk mixture.
- Can I use a different type of flour? Yes, you can use cake flour or gluten-free flour if you prefer.
Recipe 2: Vegan Pumpkin Tres Leche Cake with Coconut Whipped Cream
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/2 cup unsweetened almond milk
- 1/2 cup canned coconut milk
- 1/2 cup coconut cream
- 1/2 cup granulated sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 can coconut whipped cream
Instructions:
- Preheat oven to 350°F. Grease a 9×13 inch baking dish.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, mix together pumpkin puree, almond milk, coconut milk, coconut cream, sugar, maple syrup, and vanilla extract.
- Gradually add the flour mixture into the pumpkin mixture, mixing until just combined.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, whisk together canned coconut whipped cream until fluffy.
- Once the cake is finished baking, let it cool for 10 minutes. Then, poke holes all over the top of the cake with a fork or toothpick.
- Pour the coconut whipped cream over the cake, making sure it’s fully absorbed. Cover and refrigerate for at least 2 hours or overnight.
- Before serving, whip the remaining canned coconut whipped cream until stiff peaks form. Spread over the top of the cake and sprinkle with cinnamon.
- Serve and enjoy!
Nutritional Information:
Serving Size: 1 slice
Calories: 271
Total Fat: 11g
Saturated Fat: 8g
Cholesterol: 0mg
Sodium: 111mg
Total Carbohydrates: 41g
Dietary Fiber: 1g
Sugar: 27g
Protein: 3g
Cooking Time:
25-30 minutes plus 2 hours chilling time
Equipment:
9×13 inch baking dish, mixing bowls, whisk, electric mixer, measuring cups and spoons
Serving Suggestions:
This cake is delicious on its own, but can also be served with coconut whipped cream, sliced fruit, or toasted coconut flakes.
Variations:
If you don’t have pumpkin puree, you can substitute it with sweet potato puree or butternut squash puree. You can also add a tablespoon of rum or brandy to the milk mixture for an extra kick.
Substitutions:
If you don’t have almond milk, you can use any other non-dairy milk like soy milk or oat milk. You can also use regular milk if you’re not vegan.
Storage:
This cake can be stored in the refrigerator for up to 3 days. Keep it covered to prevent it from drying out.
Tips:
- Make sure to poke enough holes in the cake so that the coconut whipped cream can fully absorb.
- If you can’t find canned coconut