Pumpkin Tres Leches Cake with Spiced Cream

Longtime readers will know that when autumn rolls around, we go pumpkin crazy, using it in everything from glazed scone toppings to pumpkin English muffins. Yet, this pumpkin tres leches cake recipe just might be the best one out there.

WHAT ARE TRES LECHES?

For the uninitiated, a tres leches cake is a fluffy sponge cake soaked in a combination of three milks: evaporated milk, sweetened condensed milk, and, in this case, half and half.

This cake is a departure from the classic tres leches in that it features pumpkin and is heavily spiced with cinnamon, nutmeg, ginger, and allspice rather than the usual vanilla and butter. Nothing beats a dollop of spicy whipped cream on top.

This dessert will take you from Halloween celebrations to Thanksgiving and Friendsgiving gatherings with ease.

This seasonal twist on the classic tres leches cake is not to be missed. If you’ve never had anything sweet before, this dish will blow your mind.

Your guests at your autumn meal will appreciate the variety, and it will be a nice variation from the conventional apple and pumpkin pies.

INGREDIENTS:

FOR THE CAKE:

• 14 ounces of sweetened condensed milk
• 12 ounces of evaporated milk
• 4 large eggs
• 2 cups of all purpose flour
• 2 cups of pumpkin puree
• 1 cup of sugar
• ¾ cup of vegetable oil
• 3/4 cup of half-and-half
• 2 teaspoons of baking powder
• 2 teaspoons of cinnamon
• 2 teaspoons of baking soda
• 1 teaspoon of vanilla
• ¼ teaspoon of salt
• ¼ teaspoon of nutmeg
• ¼ teaspoon of ground ginger
• ¼ teaspoon of allspice

FOR THE SPICED CREAM:

• 2 cups of heavy whipping cream
• 2 tablespoons of sugar
• 1 teaspoon of cinnamon
• A splash of vanilla extract

INSTRUCTIONS:

1. Set oven temperature to 350 degrees F. Prepare a 9-by-13-inch baking sheet by greasing and flouring it. Blend the dry ingredients (baking soda, flour, baking powder, salt, and spices) in a medium bowl and set aside.
2. Put the sugar, oil, vanilla, and pumpkin into a separate large bowl. As you add each egg, beat the mixture thoroughly to incorporate it.
3. Stir the dry ingredients into the liquids gradually. The batter was spread into the pan. To test doneness, place a toothpick in the center and remove it without any batter. This should take about 30–35 minutes in the oven.
4. After 15 minutes of cooling time, flip the cake over onto a serving platter so that the top is facing down. You can make holes in the cake’s top by using a fork to stab it all over. Blend the evaporated milk, sweetened condensed milk, and half-and-half in a large measuring cup or pitcher.
5. Slowly pour it over the cake to let it absorb the cake’s flavors. It’s important to be patient throughout this procedure. Keep the cake covered and chilled for at least 4 hours or even overnight.
6. The last step is to whip up the savory cream. Utilizing the whisk attachment of a stand mixer, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. After spreading it all over the cake, cut it into slices and serve.