Pumpkin Tres Leches Cake

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 340 min · vegetarian

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Ingredients

• 1/4 cup all-purpose flour
• 1/4 tsp baking powder
• 1/2 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon
• 1 large eggs, separated
• 1/4 cup granulated sugar
• 1/4 cup canned pumpkin puree
• 1/4 tsp vanilla extract
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup whole milk
• 1/4 cup heavy cream
• 1/2 tbsp powdered sugar
• 1/4 tbsp unsalted butter, for the pan

Method (tap to check — screen stays awake)

1. Heat the oven to 350F and butter a 9x13 baking dish. Whisk the flour, baking powder, and 1 1/2 teaspoons of the pumpkin pie spice together.
2. Beat the egg yolks with 3/4 cup of the granulated sugar until pale and thick, about 3 minutes. Beat in the pumpkin puree and 1 teaspoon of the vanilla, then fold in the dry ingredients.
3. In a clean bowl, whip the egg whites with the remaining 1/4 cup sugar to soft peaks, and fold them into the batter in three additions — the open sponge is what lets the cake drink the milks later.
4. Spread into the dish and bake 28 to 32 minutes, until the top springs back when pressed. Cool 30 minutes, then poke the whole surface deeply with a skewer or fork — be thorough, every hole is a milk delivery channel.
5. Whisk the evaporated milk, condensed milk, whole milk, 1/2 cup of the heavy cream, and the remaining 1 teaspoon pumpkin pie spice. Pour slowly over the whole cake, letting each pass absorb before the next.
6. Cover and refrigerate at least 4 hours, preferably overnight — the soak is not optional; it's the recipe.
7. Before serving, whip the remaining 1 1/2 cups heavy cream with the powdered sugar and remaining 1 teaspoon vanilla to medium peaks. Spread over the cold cake and dust with the cinnamon.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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