Pumpkin tres leches cake is a fresh twist on a Cuban classic that is the perfect dessert for this Thanksgiving or holiday season. I have been bitten by the pumpkin bug, and I am relishing unabashedly in fall flavor goodness. I made this pumpkin tres leches cake last year for Thanksgiving on a whim- haphazardly dumping ingredients I had on hand together…and behold! My glorious creation entered into this world doused in tres leches and ready to be dressed with whipped cream and warm caramel.
My recipe for pumpkin tres leches is semi-homemade, which means it is easier for you to make my friend. Make this dish a day in advance so you can relax and simply unleash the deliciousness on your family and friends stress free. I chose to serve this with whipped cream and pumpkin pie spice since it was the easiest option, but you can dress this pumpkin tres leches up with merengue or whipped cream and a caramel sauce.
Pumpkin Tres Leches
- 1 box French vanilla Duncan Hines cake mix
- 3 large eggs
- 1 15 oz can pureed pumpkin
- 1/3 cup melted butter
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- Dash of salt
- 1 can condensed milk
- 1 can evaporated milk
- ½ cup milk
Preheat your oven to 350F, and grease a Pyrex dish well (I used a 9×9). Sift the cake mix into a large mixing bowl. Add eggs, melted butter, spices, and pumpkin puree. Mix well using a hand mixer or KitchenAid being sure to scrape along the sides of the bowl. Pour the batter into the greased Pyrex dish and smooth out evenly. Bake the pumpkin tres leches for 35-40 minutes or until the center is set.
Pour the condensed milk, milk, and evaporated milk into a container and shake well. Poke 50-70 holes into the pumpkin tres leches using a toothpick or wooden skewer. Slowly pour nearly two-thirds of the tres leches over the entire cake so it can be gradually absorbed and does not pool. If there seems to be too much milk simply pour it off or wait a few minutes before adding more.
Tightly cover the cake and place in the refrigerator overnight. Reserve and refrigerate the final third to use as garnish for plating.Cut the pumpkin tres leches into even slices. Pour 1 ounce of the tres leches onto the serving plate and plate the slice.
Add a dollop of whipped cream or alternatively top with a dollop of meringue and torch to a golden brown. I made the burnt sugar decor by heating sugar on the stove top till bubbling and golden. The directions can be found here in my Cuban flan recipe.