Pumpkin Tres Leches Cake

5 from 1 vote

Pumpkin Tres Leches Cake has a creamy rich texture and the wonderful flavor of fall spices. You are going to love this fall twist on the classic Tres Leches Cake. It's a from-scratch cake, but it's not at all difficult to make.

Prep Time25

Cook Time30

Refrigerate3

Total Time3 55

Course: Dessert

Servings:

Equipment

Ingredients

1⅓ cups granulated sugar
1 (15-ounce) can pumpkin
¾ cup vegetable oil
1 teaspoon vanilla extract
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
¾ cup half-and-half
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
12 ounces Cool Whip
cinnamon

Instructions

Place granulated sugar, pumpkin, vegetable oil, vanilla, and eggs in a large bowl. Use a hand-held electric mixer to beat until combined.
Preheat oven to 350 degrees F and spray and 9x13-inch baking dish with cooking spray.
In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
With mixer on LOW gradually beat dry ingredients into wet.
Pour batter into prepared baking dish. Bake for 25 to 30 minutes.
Let cool 15 minutes and then poke holes all over with a fork.
In a medium bowl, whisk together half-and-half, evaporated milk, and sweetened condensed milk. Slowly pour mixture over cake.
Note: It will seem like there is too much liquid but the cake will soak all of it up.
Cover with plastic wrap and refrigerate at least 3 hours.
Spread cool whip on top and sprinkle with ground cinnamon.

Nutrition