Pumpkin Tres Leche Cake (Pumpkin 3-Milk Cake)

When you’re hankering for some Tres Leche Cake, but craving the taste of Pumpkin, how about bringing those two together and making Pumpkin Tres Leche Cake? There are so many variations to this recipe, and this is one I liked but tweaked a bit to suit my taste. This is definitely a change from your regular Pumpkin pie and Pumpkin bread and a “MUST TRY” for your next holiday gathering…..

“Recipe adapted from My Love for Cooking” with a little bit of tweaking by ChamoritaMomma!tres leche cake1

Cake:
3 cups All-purpose Flour
2 tsp. Cinnamon
1/2 tsp. ground Nutmeg
1/2 tsp. ground Cloves
2 tsp. Baking soda
1/2 tsp. Salt
1 cup Butter, softened
2 cups Sugar
4 eggs
1 (15 oz. can) 100% Solid Packed Pumpkin
3/4 cup Sour Cream
2 tsp. Vanilla

3 Milk Topping:
1 cup Heavy Whipping cream
3/4 cup Evaporated Milk
1 cup sweetened Condensed Milk

*Whipped Cream Topping:
2 cup Heavy Whipping cream
1/2 – 3/4 cup Powdered Sugar
1 tsp. Vanilla extract
Cinnamon, for dusting

Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan. Set aside.

In a large mixing bowl, combine the first 6 ingredients, mix well to combine. Set aside. In another mixing bowl, cream the softened butter until smooth, add the sugar and combine until light and creamy. Add the eggs, one at a time; beating well after each addition. Add the packed pumpkin, sour cream, and vanilla. Mix this until well combined.

Slowly add in the dry ingredients that you combined in a bowl earlier. Mix this until a smooth batter forms, do not over over beat, maybe 1-2 minutes. You should achieve a somewhat light and airy batter. Pour the batter into the prepared baking dish. Spread to evenly level out in pan. Bake for about 40 – 45 minutes OR until cake tests done when cake tester inserted comes out clean.

While the cake is baking, make the 3 milk topping by combining the heavy whipping cream, evaporated milk, and the sweetened condensed milk in a small bowl. Stir this to combine well. Refrigerate until ready to pour over the cake.

When the cake is done baking, remove it from the oven. Cool slightly for about 15 minutes. Using the tines of a fork, pierce the cake ALL OVER including the edges. Using a large spoon, ladle the 3 milks mixture all over the cake, making sure to get the milk into all the holes and edges that you pierced, use up all of the milk mixture. Place the cake into the refrigerator about about an hour, but longer would be better.

When you’re just about ready to serve, beat the whipping cream until soft peaks form. Add the powdered sugar starting with 1/2 cup, along with the vanilla extract. Taste, if more sweetness is desired, add more powdered sugar. Beat this until just until the powdered sugar has combined, do not over mix! Spread whipped topping this all over the chilled cake, dust with ground cinnamon. Cut and serve. Refrigerate any leftovers.

*NOTE: For a quicker topping, spread an (8 oz. tub) of Cool Whip whipped topping over the entire cake, then dust with cinnamon.

I entered my recipe and it won as one of the finalist.....

I entered my recipe and it won as one of the finalist…..

One thought on “Pumpkin Tres Leche Cake (Pumpkin 3-Milk Cake)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s