Pumpkin Tres Leches

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PREP TIME: 35 MIN

COOK TIME: 25-30 MIN

TOTAL TIME: 1HR 10MIN

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There is nothing basic about Pumpkin Tres Leches! It will become a seasonal staple recipe I guarantee it!

Ingredients

Pumpkin Cake

• 2 Cups +2 Tbsp All Purpose Flour
• 1 3/4 Cups Sugar
• 2 Tsp Baking Soda
• 1 1/2 Tsp Baking Powder
• 3/4 Tsp Salt
• 2 Tsp Cinnamon
• 1 Tsp Nutmeg
• 1/2 Tsp Ginger
• Pinch of Cloves
• 1/2 Cup Melted Butter
• 1/2 Cup Vegetable Oil
• 1-15oz Can Pumpkin Puree
• 3 Eggs
• 1/3 Cup Milk
• 1 Tbsp Vanilla

Milk Blend

• 2 14oz Can Condensed Milk
• 3 Cups Milk
• 2 Cups Evaporated Milk
• 1 Tsp Vanilla
• 4 Cinnamon Sticks

Caramel Whipped Cream

1 1/2 Cups Heavy Whipping Cream

3 Tbsp Sugar

1 1/2 TSp Vanilla

1/4 Cup Caramel Sauce

Look for caramel recipe on my site!

Instructions

Sponge Cake

1. Preheat Oven to 350F and grease a 13x9 Pan.
2. Make sure all of your wet ingredients are room temp!
3. In a bowl sift together your flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
4. On a separate bowl combine pumpkin puree, sugar, melted butter, vegetable oil, mik, eggs and vanilla extract.
5. Incorporate your dry ingredients into the wet ingredients. Stir until everything is comibed well.
6. Pour batter into prepared pan and bake for 30-32 mins. Mine comes out perfect at 32 mins.
7. Allow cake to cool completely.

Milk Blend

1. In a separate bowl add all your milks and vanilla and give a good stir until all the condensed milk is dissolved and everything is incorporated well. Add your cinnamon sticks and allow to rest in fridge for 6-8 hrs. Trust me some things are worth the wait. It will have the most delicious cinnamon taste to the milk that will take this dessert to the next level. You can also do it with out. But I reccomend taking this step hours before baking your cake.
2. Depending on the size of your cake jars will be how many dessert cups you will get total.
3. Cut cake into small squares and add to your jars about 3/4 of the way filled. Pour the milk in two steps the first time you will fill but allow the cake to absorb the milk. Then you will do it again to allow some milk to stay soaked and you will want the jar to be filled about 3/4 of the way just to where your cake squares end. I used 6oz jars and got 10 jars.

Whipped Cream

1. In a stand mixer or handheld with a whisk attachment add your whipping cream, sugar and vanilla. Start at low speed until the mixture starts thickening increase the speedintil you have stiff peaks. Add your caramel sauce and combine. Pipe on the top of the jar right where the cake starts swirling up. I used a 1M tip.

TIPS

Make your caramel sauce in advanced it takes a couple hours to chill and thicken.

The caramel recipe is on the site under recipes there is a whole recipe page for it with instructions and tips.

I advice you chill your cake before eating it. There is nothing like a chilled and refreshing piece of Tres leches cake!

Cake will last up to 5 days in the fridge. Never leave out of fridge for too long cake has tons of dairy.

Depepnding on your pan and oven the baking time will vary.

Get creative with your topping you can also add cookie crumbs!

Share your pics with me on social media! #sweetmelibakery