Happy Autumn everyone! As many of you may know Tres Leches Cake is my favorite cake of all time. As I saw all the lovely seasonal recipes emerge I knew I wanted to try my hand at a fun twist on a classic like I did with my Coconut Pumpkin Pie last year. I thought why not marry two amazing tastes together and Pumpkin Tres Leches Cake was born.
This is a super moist and delicious cake that is not overly sweet. Give it a try at your next holiday party or potluck. It is very easy to make but will make you look impressive. Enjoy! 🙂
Pumpkin Tres Leches Cake
Course: Baked Goods, Desserts, Recipes12
servings15
minutes30
minutesIngredients
1 can (2 cups) Puree Pumpkin
2 cups white sugar
1 cup Vegetable Oil (I subbed 1/2 a cup unsweetened Pumpkin Applesauce I made)
4 Eggs
2 cups Flour
2 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Salt
3/4 cup Evaporated milk
1/2 cup Heavy Cream
3/4 cup Sweetened Condensed Milk
Whipped topping *Optional
Directions
- In a mixing bowl, beat Pumpkin, sugar and oil/applesauce. Add eggs and mix in well.
- In a separate bowl combine flour, baking soda, cinnamon and salt.
- Add dry ingredients to pumpkin mixture. Beat until well blended.
- Pour batter into greased 10X15 in pan (I only had 9X13 and it was fine).
- Bake at 350 degrees for 25-30 minutes or until it tests done (9X13 will take additional time depending on oven)
- Poke holes all the way through the cake with fork
- Mix all 3 milks together and pour over the cake (it will sink in eventually)
- Allow to soak in and then cut and serve with whipped topping if desired.
Notes
- I subbed 1/2 cup unsweetened Pumpkin Applesauce I made for oil. Also, I used a 9X13 inch pan instead of 10X15 inch pan – it will take additional time to bake. Do not be concerned if the liquid seems a lot, it should sink in.
Hi Nicole. Tres Leches Cake is one of my favorites too. Adding the pumpkin sounds delicious. Thanks for sharing this during Our Little Family Adventure’s Thanksgiving Menu Planning Event.
Hi Nicky
You are so welcome! Thank you for all the sharing XO
I just have a few questions… Do you add the milks with it warm or after it has cooled? and do you refrigerate and serve next day after milks have soaked? Cant wait to try this!!!
Hi Nancy!
I added the milks after t cooled a bit. If you can wait it gets better with time when the milk soaks in. If you cant you can always lave a bit of milks mixture on the side to pour before you eat as well 🙂 I hope you love it!
Best pumpkin recipe yet to try! Thank you so much!!! It was a huge hit and I have everyone asking for the recipe!
That is wonderful! Thank you so much for checking back in to share the news Nancy! 🙂
I’m going to try this cake but would like to substitute the white sugar and flour with healthier alternatives. Any suggestions?
Hi Alejandra
I personally don’t use fake sugar substitutes if that is what you are looking for but I think you could use maple syrup or honey to taste perhaps for the sugar or maybe coconut sugar. You could also reduce the sugar down a lot as well if you were okay with that. I actually felt I would for my personal taste when i remade it. As for the flour you could do 1/2 and half with white and whole wheat and maybe add some flax meal to boost the health factor there as well or use “flax eggs” in place of some of the eggs (I believe it is 1TB ground flax to 2TBS water and allow to sit for a few mins). I hope these suggestions help. Enjoy! 🙂
I had a pumpkin tres leche cake at a restaurant last night, and just had to find a recipe. Yours looks wonderful. I’m going to be making this for the office party!
Thanks for sharing!
Thank you Chuck! I hope your co workers enjoy it! 🙂
I am getting butter to room temp as I write this. Two things I wait all year for pumpkin recipes and Christmas cookies. This looks so flippen good I had to make it now. It should be done around midnight and you can bet your last penny my husband will be waiting.
Thanks for the recipe and the great reviews!
Hi Kathy!
Hahaha you just made my day! Thank you so much. I hope you and hubby both enjoyed it! XO Nicole
I LOVE that you posted this recipe because my dad LOVES tres leches cake and he LOVES pumpkin so why not combine them so on his birthday, October 11, I am going to make this cake and he will love me sooo much! thx for posting this!
I am so happy you found it in time. Happy Birthday to your Dad! I hope he loves it! 🙂
Hey there, I tried your recipe and LOVED it!!! You mind if I post it on my blog, linking to your site and giving you credit??
So excited! Can’t wait to see it! 🙂
Oh my gosh Nicole. This is such a fabulous recipe with gorgeous photos. Sharing & pinning. oxoxo
Thank you so much Libby! This one is special to me because it came from my crazy thought to put a holiday spin on my favorite cake and it turned out to be crazy good 😉 XO
Just shared my love for you and this cake at What a Girl Eats ‘Pay it Forward.’ The world needs to know 🙂
Libby you are the sweetest! Thank you! XO
Your cake is amazing. I saw the recipe on Pinterest and My Dad loves Tres Leche Cake it was the best. Keep making delicious recipes.
Hi Mary
Thank you so very much for your sweet comment. I am happy to hear your Dad liked it so much. 🙂
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This looks absolutely fabulous! I LOVE your new table. I need to make one of those.
Thanks Wendy! 🙂 I was so glad my hubby thought to put our scrap fence to good use. Good luck with making one.
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This recipe was AMAZING!!!!! You should share it with allrecipe.com
I followed it exactly!!! Thank you for sharing…
Thank you SO much Tiffany! 🙂 I am so glad you enjoyed it. I will have to look into sharing it. Have a great day.
Thank you!!! 🙂 I look forward to more of your recipes! Hh
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This looks so yummy! I am putting the ingredients into my weekend shopping list now. Can you clarify about the applesauce substitution for me? I’ve seen other recipes that suggest a 1:1 substitution. Did you use 1/2 cup applesauce in place of the oil altogether, or did you use 1/2 cup applesauce and then the remainder 1/2 cup of oil?
Hi there!
Sorry for the confusion. I replaced half of the oil with applesauce and used the other half of oil. So it was 1/2 cup Applesauce and 1/2 cup Oil. I hope you enjoy the recipe. 🙂
Take care,
Nicole
Thanks! It was delicious!
🙂 Wonderful!
This looks so unbelievably delicious! I would love for you to upload that to this weeks Foodie Friends Link Party!
http://www.hungrylittlegirl.com/1/post/2012/10/foodie-friends-friday-link-party.html
Thank you so much. I will be sure to link up….thank you for the invite 🙂
This cake was amazing! The best of both worlds, pumpkin and tres leche!! Thank you for being so clever!!!
Aww thank you Melissa! I am so glad it gets your Pumpkin lover extraordinaire approval! 😉 xoxo
Delicious! I made this cake today. It is light and spongy, and super moist from the milks. I would definitely make this again. I used half homemade applesauce in place of the oil, and a little extra pumpkin. I hope the group I’m taking it to tomorrow enjoys it! By the way, I used a 9×13 pan, but baked a cup or so of the batter in another dish so I could try it before sending it over to the gathering. 🙂 My 8-month-old baby girls was licking her lips watching me eat my ‘personal’ cake, so I gave her a taste. All smiles! 🙂
Hi Annette
Thank you so much for your lovely comment! I hope your group enjoys it as much as you and your sweet baby taste tester did. 🙂
Must send this recipe to my friend to try. My motto: why do what your fiends can do better. 🙂
Hahaha smart thinking! All the tasty goodness and no prep. Enjoy! 🙂
beautiful cake!!
Thank you Elizabeth! 🙂