Let us eat cake! This is one serious cake, too. The melt-in-your-mouth pumpkin goodness that this cake brings is pure magic. And I can’t believe how easy it is to make. It’s one of those recipes you can whip up in a flash. I hope you love it as much as I do!
Pumpkin Tres Leches Cake Printer-Friendly Recipe
From: My Love For Cooking
Prep Time 15 minutes
Cook time 30 minutes
1 15 oz can (2 cups) Pumpkin Puree
2 Cups white sugar
1 Cup Vegetable Oil
2 Cups Flour
2 Tsp Baking Soda
1 Tsp Ground Cinnamon
½ Tsp Salt
¾ Cup Evaporated milk
½ Cup Heavy Cream
¾ Cup Sweetened Condensed Milk
Whipped topping *Optional
Preheat oven to 350 F. Grease a 10×15 or 9×13 pan; set aside.
In a large mixing bowl, whisk together the pumpkin, sugar, and oil. Now mix in the eggs. In a medium bowl, mix together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet pumpkin mixture. Stir until thoroughly combined. Pour batter into prepared pan.
Bake in preheated oven for 25-30 minutes (longer if needed, mine took closer to 35 minutes), until a toothpick inserted into the center of the cake comes out clean. Remove from oven and poke holes with a fork all over the cake. In a small bowl, mix all 3 of the milks together and pour over the cake. The cake will soak up the milk in the most delightful way. Allow the cake to cool a bit and then slice and serve with whipped topping, if desired. Enjoy!
Tune in for the final day of pumpkin week tomorrow!